Butter Flavoring in Popcorn Linked to Alzheimer’s

Can the artificial flavoring behind buttery popcorn also be a linked to a deadly, degenerative brain disease?

A new study published in the journal of Chemical Research in Toxicology suggests that diacetyl—which imparts a buttery flavor to microwave popcorn and other foods—intensifies the damaging effects of an abnormal brain protein linked to Alzheimer’s disease. The study also states that diacetyl has an architecture similar to a substance that makes beta-amyloid proteins clump together in the brain. Such behavior is a hallmark of Alzheimer’s disease.

Alzheimer’s is an irreversible, progressive brain disease that slowly destroys memory and thinking skills, and eventually even the ability to carry out the simplest tasks. In most people with Alzheimer’s, symptoms first appear after age 60. Estimates vary, but experts suggest that as many as 5.1 million Americans may have Alzheimer’s disease, according to the National Institute on Aging.

The study raises particular concern about the chronic exposure of workers at microwave popcorn and food-flavoring factories to diacetyl, an ingredient used in microwave popcorn, margarines, snack foods, candy, baked goods, pet foods, and other products.

If you or a love one has been harmed by chemical exposure, contact Sokolove Law for a free legal consultation and to find out if you have grounds to pursue a lawsuit. For legal help, call (800) 581-6358.

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