Mice exposed to diacetyl develops lymphocytic bronchiolitis
Posted by Administrator (admin) on Oct 16 2008 at 5:36 PM
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A study conducted by researchers from the National Institute of Environmental Health Sciences says that diacetyl, the artificial butter flavoring widely suspected of causing a potentially deadly disease known as “popcorn lung”, has created similar symptoms of the disease in mice.

Diacetyl is a chemical that naturally occurs in butter. It gives butter and certain food flavorings their characteristic taste and aroma, and is widely used in artificial butter flavoring. But, it this dangerous chemical has damaged and destroyed the lungs of numerous popcorn and food flavoring plant workers. Diacetyl is responsible for the disease known as “bronchiolitis obliterans” or “constrictive bronchiolitis”, in which the lungs are wounded and then fill up with fibrous tissue, with potentially terminal effects. Though the disease is rare, it is unbelievably common among workers in microwave popcorn factories. For this reason, it has also been nicknamed “popcorn workers’ lung”.

A patient with bronchiolitis obliterans usually experience shortness of breath and have a dry cough. No cure is known so far for this disease. Lung transplant is the only thing that can be done.

The researchers exposed mice to vapors of diacetyl at concentrations similar to those found in popcorn factories. After three weeks, they developed lymphocytic bronchiolitis, a predecessor to popcorn lung.

At least one case is suspected of a consumer developing popcorn lung. He inhaled the fumes released by preparing and eating two bags of microwave popcorn every day. Following this case, the two popcorn giants in the United States, ConAgra and Weaver, declared that they were phasing out diacetyl as an ingredient.

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