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Diacetyl

Diacetyl
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Overall Diacetyl is of moderate concern in food.

The overall ingredient concern is determined by using a weight of evidence evaluation of the known safety or hazards. In calculating an overall ingredient score multiple findings of low concern may lead to an overall moderate concern rating, or multiple moderate concerns may lead to a high concern rating. For more details read EWG's ingredient concern methodology.

Specific concerns for Diacetyl

Concern
 
 
Source
A peer-reviewed study shows that this substance has neurotoxic effects in human neuronal cells.
 
Swati S. More, Ashish P. Vartak & Robert Vince. 2012. The butter flavorant, diacetyl, exacerbates β-amyloid cytotoxicity. Chemical research in toxicology 25(10), 2083-91.
A peer-reviewed study reports that this substance is mutagenic in animal cells.
 
Paul Whittaker, Jane J. Clarke, Richard H. C. San, Timothy H. Begley & Virginia C. Dunkel. 2008. Evaluation of the butter flavoring chemical diacetyl and a fluorochemical paper additive for mutagenicity and toxicity using the mammalian cell gene mutation assay in L5178Y mouse lymphoma cells. Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association 46(8), 2928-33.
A peer-reviewed study reports that this substance is mutagenic.
 
Swati S. More, Abbas Raza & Robert Vince. 2012. The butter flavorant, diacetyl, forms a covalent adduct with 2-deoxyguanosine, uncoils DNA, and leads to cell death. Journal of agricultural and food chemistry 60(12), 3311-7.
 

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