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Popcorn flavor causes serious lung disease 3-14-08
(Foodconsumer.org) -- A laboratory study published in the journal
Toxicological Sciences shows evidence that a key popcorn flavor compound causes
a serious lung disease known as lymphocytic bronchiolitis.
Diacetyl, key butter-flavor ingredient in popcorn, has been early linked to
lymphocytic bronchiolitis, which can lead to obliterative bronchiolitis, a rare
yet serious disease in workers at microwavable popcorn packaging plants and at
least one consumer.
The study led by researchers at the National Institute of Environmental Health
Sciences found mice exposed to diacetyl vapors for three months developed
lymphocytic bronchiolitis.
"This is one of the first studies to evaluate the respiratory toxicity of
diacetyl at levels relevant to human health," Daniel Morgan at NIEHS said in a
statement.
The researchers said the study results suggest that occupational exposure to
butter flavor ingredient diacetyl boosts risk for the development of
obliterative bronchiolitis.
Although popcorn consumers are at relatively low risk for obliterative
bronchiolitis induced by exposure to diacetyl, a case reported suggests that
heavy and long term consumption of butter-flavored popcorn may lead to the
disease.
A man who claimed to be Mr. Popcorn and had eaten popcorn twice a day for ten
years reportedly developed obliterative bronchiolitis, which is featured with
cough and shortness of breath.
In response to the reporting of the link between diacetyl and the lung disease,
at least two microwave popcorn producers, ConAgra Foods Inc and Weaver Popcorn
Co Inc, have said earlier they would find an alternative to replace diacetyl in
the popcorn butter flavor, according to Reuters.