Artificial butter flavoring is aflavoring used to give a food thetaste andsmell ofbutter. It may containdiacetyl,acetylpropionyl, oracetoin, three natural compounds in butter that contribute to its characteristic taste and smell. Manufacturers ofmargarines or similaroil-based products typically add it (along withbeta carotene for the yellow color) to make the final product butter-flavored, because it would otherwise be relatively tasteless.[1]
The lung diseasebronchiolitis obliterans is attributed to prolonged exposure to diacetyl, e.g. in an industrial setting.[2][3] Workers in several factories that manufacture artificial butter flavoring have been diagnosed withbronchiolitis obliterans, a rare and serious disease of thelungs.[2] The disease has been called "popcorn worker's lung" or "popcorn lung" because it was first seen in former workers of amicrowave popcorn factory in Missouri,[4] butNIOSH refers to it by the more general term "flavorings-related lung disease".[4] It has also been called "flavorings-related bronchiolitis obliterans"[4] or diacetyl-induced bronchiolitis obliterans.[5] People who work with flavorings that include diacetyl are at risk for flavorings-related lung disease, including those who work in popcorn factories, restaurants, other snack food factories, bakeries, candy factories, margarine and cooking spread factories, and coffee processing facilities.[6]
In the year 2000, eight cases of bronchiolitis obliterans were detected in former employees of a microwave popcorn plant. Many of these individuals had initially been misdiagnosed as having other pulmonary diseases such asCOPD andasthma.NIOSH investigated the worksite and suggested that artificial butter flavoring containing diacetyl was the most likely causative agent for the cases of bronchiolitis obliterans.[7] Follow up investigations at the plant revealed that 25% of employees had abnormalspirometry exams. The plant effectively implemented changes reducing air concentrations of diacetyl by 1 to 3 orders of magnitude in the years following. A stabilization of respiratory symptoms was seen after this point in those who had been exposed to high levels of diacetyl. However, declines in lung function as measured by spirometry continued.[8] Other studies also found cases of bronchiolitis obliterans in workers at 4 other microwave popcorn production facilities.[7] Additionally further studies have demonstrated a large increase in abnormal spirometry values in workers exposed to flavoring chemicals with a cleardose-response relationship.[9][10]
In 2006, theInternational Brotherhood of Teamsters and theUnited Food and Commercial Workers petitioned the U.S.OSHA to promulgate an emergency temporary standard to protect workers from the deleterious health effects of inhaling diacetyl vapors.[11] The petition was followed by a letter of support signed by more than 30 prominent scientists.[12] On January 21, 2009, OSHA issued an advance notice of proposed rulemaking for regulating exposure to diacetyl.[13] The notice requests respondents to provide input regarding adverse health effects, methods to evaluate and monitor exposure, the training of workers. That notice also solicited input regarding exposure and health effects ofacetoin,acetaldehyde,acetic acid andfurfural.[14]
In 2007, two bills in theCalifornia Legislature sought to ban the use of diacetyl. The bills died in the Senate.[15][16][17]
In 2012, Wayne Watson, a regular microwavable popcorn consumer for years, was awardedUS$7.27 million in damages from a federal jury inDenver, which decided his lung disease was caused by the chemicals in microwave popcorn and that the popcorn's manufacturer,Gilster-Mary Lee Corporation, and the grocery store that sold it should have warned him of its dangers.[18][19][20]
TheEuropean Commission has declared diacetyl is legal for use as a flavouring substance in all EU states.[21] As a diketone, diacetyl is included in the EU's flavouring classification Flavouring Group Evaluation 11 (FGE.11). A Scientific Panel of the EU Commission evaluated six flavouring substances (not including diacetyl) from FGE.11 in 2004.[22] As part of this study, the panel reviewed available studies on several other flavourings in FGE.11, including diacetyl. Based on the available data, the panel reiterated the finding that there were no safety concerns for diacetyl's use as a flavouring.[citation needed]
In 2007, theEuropean Food Safety Authority (EFSA), the EU's food safety regulatory body, stated its scientific panel on food additives and flavourings (AFC) was evaluating diacetyl along with other flavourings as part of a larger study.[23]
In 2007, theFlavor and Extract Manufacturers Association recommended reducing diacetyl inbutter flavorings.[24] Manufacturers of butter flavored popcorn includingPop Weaver,Trail's End, andConAgra Foods (maker ofOrville Redenbacher's andAct II) began removing diacetyl as an ingredient from their products.[25][26]
A 2010 U.S. OSHA Safety and Health Information Bulletin and companion Worker Alert recommend employers use safety measures to minimize exposure to diacetyl or its substitutes.[27]
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