Microwave popcorn chemicals under scrutiny

[JTSimon]

Code: [Select]

Vapors may be linked to lung disease in factory workers.

Thursday, March 11, 2004 Posted: 9:13 AM EST (1413 GMT)

(AP) -- The Environmental Protection Agency is studying the chemicals released into the air when a bag of microwave popcorn is popped or opened.

Exposure to vapors from butter flavoring in microwave popcorn has been linked to a rare lung disease contracted by factory workers in Missouri, Illinois, Iowa and Nebraska. The National Institute for Occupational Safety and Health has said it suspects the chemical diacetyl caused the illnesses.

However, health officials insist people who microwave popcorn and eat it at home are not in danger.
http://www.cnn.com/2004/HEALTH/03/11/popcorn.test.ap/index.html

Good thing I never at that shit.

[JTSimon]

Diacetyl

General Description
Synonyms: Biacetyl; 2,3-Butanedione; 2,3-Butadione; 2,3-Diketobutane; Dimethyldiketone; Dimethylglyoxal; Glyoxal, dimethyl-

OSHA IMIS Code Number: D740

Chemical Abstracts Service (CAS) Registry Number: 431-03-8

NIOSH, Registry of Toxic Effects (RTECS) Identification Number: EK2625000

Chemical Description and Physical Properties: Green-yellow liquid
molecular formula: C4H6O2
molecular weight: 86.09
boiling point: 88°C
vapor pressure: 178 mm
melting point: -3°C
Potentially hazardous incompatibilities: strong oxidizers, bases, reducing agents, metals

Health Factors
Potential symptoms: Eye, mucous membrane, respiratory system, skin irritation; persistent cough, phlegm production, wheezing, dyspnea (shortness of breath); unusual fatigue; episodes of mild fever or generalized aches; severe skin rashes.

Health Effects: Irritation-Eyes, Nose, Throat, Skin (HE15); Suspected cumulative lung damage---bronchiolitis obliterans (HE10)  

Affected organs: : Eyes, respiratory system, skin

Notes: 1) No IDLH has been established. One of four rats died after a 6-hour exposure to vapors from heated (55°C) artificial butter flavoring containing 285 ppm diacetyl (~64% of total VOCs), but no deaths occurred among groups of six rats exposed to 203 ppm diacetyl (~68% of total VOCs) or 352 ppm diacetyl (~61% of total VOCs) (Hubbs et al., 2002). 2) A cause-effect relationship between diacetyl and bronchiolitis obliterans has not been established, as food-processing workers with this lung disease were also exposed to other volatile food-flavoring agents (Kreiss et al., 2002). 3) Diacetyl is known to react with the amino acid arginine in proteins (Riordan, 1979) and inhibits enzymes that are important for protecting cells from oxidative damage, such as superoxide dismutase (Borders et al., 1985) and glutathione reductase (Boggaram and Mannervik, 1982).

Date Last Revised: 06/19/2003

http://www.osha.gov/dts/chemicalsampling/data/CH_231710.html



 

[Trauma-san]

So, let me get this straight.  First you're afraid of the dentist, now your'e afraid of POPCORN?  Damn, you're weak as fuck.  

[JTSimon]

So, let me get this straight.  First you're afraid of the dentist, now your'e afraid of POPCORN?  Damn, you're weak as fuck.  

1. My teeth don't rot out.

2. Yeah I'm afraid of a chemcial that can cause lung cancer.

Never said I was afraid of the dentist  

[Primo]

My girls aunt is on a Macrobiotic diet because of shit like this. She has cancer and the doctor said the only way she will live is if she eats Organic foods