Artificial butter flavoring ingredient linked to key Alzheimer's disease process
A new study raises concern about chronic exposure of workers in industry to a food flavoring ingredient used to produce the distinctive buttery flavor and aroma of microwave popcorn, margarines, snack foods, candy, baked goods, pet foods and other products. It found evidence that the ingredient, diacetyl (DA), intensifies the damaging effects of an abnormal brain protein linked to Alzheimer's disease. The study appears in ACS' journal Chemical Research in Toxicology.
Robert Vince and colleagues Swati More and Ashish Vartak explain that DA has been the focus of much research ...




