DIACETYL LINKED TO ALZHEIMER’S

Past studies have shown that inhalation of diacetyl by workers in factories processing microwave popcorn can potentially lead to respiratory problems, with some developing bronchiolitis obliterans, resulting in recommendations for such workers to wear respiratory protection. Now new research from the University of Minnesota has found possible links between exposure to diacetyl and Alzheimer’s disease (“The Butter Flavorant, Diacetyl, Exacerbates β-Amyloid Cytotoxicity,” Aug. 2012, Chemical Research in Toxicology).

Diacetyl, a natural byproduct of fermentation, is used to lend a characteristically buttery flavor to a variety of food products, most prominently in microwave popcorn, but also in margarine, snack foods, candy, baked goods and alcoholic beverages like wine.

As reported by Science Daily, the Minnesota researchers found that diacetyl intensifies the damaging effects of an abnormal brain protein linked to Alzheimer’s disease (see “Artificial Butter Flavoring Ingredient Linked to Key Alzheimer’s Disease Process”). They also found that diacetyl enhanced toxic effects on nerve cells in a laboratory setting, and that it crosses the blood-brain barrier.

In summary, the researchers noted, “In light of the chronic exposure of industry workers to DA (diacetyl), this study raises the troubling possibility of long-term neurological toxicity mediated by DA.”