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A proposal for a safe exposure level for diacetyl.

David S Egilman¹, John Henry Schilling, Lelia Menendez

¹Never Again Consulting, Attleboro, MA, USA. degilman@egilman.com

International Journal of Occupational and Environmental Health

|May 31, 2011

Summary

Diacetyl, a butter flavoring, can cause severe lung disease like bronchiolitis obliterans (BO). A safe exposure level is proposed at 1 ppb, much lower than current recommendations, indicating risks for consumers.

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Area of Science:

Food science
Toxicology
Occupational health

Background:

Diacetyl is a food additive used in butter flavorings.
Inhalation of diacetyl fumes is linked to severe respiratory diseases, including bronchiolitis obliterans (BO).
A safe exposure limit for diacetyl has not been established.

Purpose of the Study:

To review literature on diacetyl and flavoring toxicity.
To critique a proposed occupational exposure limit (OEL) of 0.2 ppm for diacetyl.
To propose a safe level of diacetyl exposure based on new data.

Main Methods:

Literature review on diacetyl and flavoring toxicity.
Analysis of unpublished data.
Critique of a proposed 0.2 ppm OEL for diacetyl.

Main Results:

A safe exposure level for diacetyl is estimated at or below a time-weighted average of 1 ppb.
The proposed OEL of 0.2 ppm is deemed unsafe.
Consumer exposure levels, particularly for popcorn consumers, may pose a risk for severe lung disease.

Conclusions:

A safe occupational exposure limit for diacetyl should be set at or below 1 ppb.
Current proposed OELs are inadequate to protect worker and consumer health.
Consumers may be at risk of developing serious lung conditions from diacetyl exposure.