Diacetyl, a food flavouring ingredient can intensify the
damaging effects of an abnormal brain protein linked to
Alzheimer’s disease, a new study by researchers including two of
Indian-origin has claimed. Researchers from American Chemical
Society found that the ingredient, diacetyl (DA) used to produce
the distinctive buttery flavour and aroma of microwave popcorn,
margarines, snack food, candy and other products has
architecture similar to a substance that makes beta-amyloid
proteins clump together in the brain forming plaques. The
research found that DA increased the level of beta-amyloid
clumping. Other lab experiments showed that DA easily penetrated
the so-called “blood-brain barrier,” which keeps many harmful
substances from entering the brain. DA also stopped a protective
protein called glyoxalase I from safeguarding nerve cells. “In
light of the chronic exposure of industry workers to DA, this
study raises the troubling possibility of long-term neurological
toxicity mediated by DA,” researchers said