Butter Flavoring Linked to Lung Disease

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April 25, Associated Press — Fatal disease from flavoring raises

flags. A potentially fatal lung disease linked to chemicals used in

food flavorings poses a growing health risk, according to government

scientists. Bronchiolitis obliterans first emerged as a threat within

the food industry in 2000, when the National Institute of Occupational

Safety and Health (NIOSH) investigated lung illnesses among workers at

a southwest Missouri popcorn plant. Investigators subsequently found

the disease among popcorn workers throughout the Midwest. They linked

it to diacetyl, a substance found naturally in many foods but which

also is artificially produced and widely used to enhance flavor or

impart a butter taste. NIOSH has linked exposure to diacetyl and

butter flavoring to lung disease that sickened nearly 200 workers at

popcorn plants and killed three. Bronchiolitis obliterans causes

inflammation and obstruction of the small airways in the lung by rapid

thickening or scarring. The irreversible condition is progressive and

often fatal without a lung transplant. About 70 U.S. companies are

involved in the making and sales of flavorings, according to the

Flavor and Extract Manufacturing Association. Of more than 8,000

employees, 3,000 are engaged in the actual production of flavorings.

In the larger food processing industry, tens of thousands of workers

are estimated to work with flavorings.

 

Source: http://abcnews.go.com/Health/print?id=1885680