The results of a mouse study suggest that those exposed to this chemical in the workplace should be mindful of the work when catching respiratory infections.
Diacetyl is a naturally occurring chemical also commonly found in dairy products. Contributing to the characteristic “oily” flavor and taste, food manufacturers have long used this chemical as a flavoring agent in products such as microwave popcorn.
In the early 2000s, it was discovered that chronic exposure to high levels of diacetyl vapor can lead to a serious lung disease known as bronchiolitis obliterans. Recently, researchers have begun to study the effects of low-level exposure to diacetyl. Of particular interest are areas where diacetyl vapors are formed as a natural byproduct of the bean roasting process, such as in coffee production.
In a new study, researchers at the University of Rochester Medical Center simulated in mice the diacetyl exposure that a person working in coffee roasting plants would experience. Mice were exposed to diacetyl vapor for only one hour per day for five days.
After this mild exposure to diacetyl, no significant lung damage was found in the mice, but the results were quite different when the mice were exposed to the same exposure during a mild flu infection.
After a few days, the mice showed a significant deterioration in their lung condition. Two weeks after exposure, approximately half of the animals died, while all animals in the control groups exposed to diacetyl or influenza alone survived.
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Source: Ferra
