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High exposure to artificial butter flavoring, known as diacetyl, was linked to increased chance of Alzheimer's disease, says a new study.
Chronic exposure to an artificial butter flavoring ingredient, called diacetyl, could worsen the effects of a protein in the brain linked to Alzheimer's disease, according to a new study.
HealthDay News said the findings were published in a recent issue of the journal Chemical Research in Toxicology.
Diacetyl (DA) gives a buttery taste to margarines, snack foods, candy and microwave popcorn.
According to International Science Times, it is also found naturally in beer and chardonnay wine.
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However, the study concluded that the average popcorn-loving moviegoer does not need to worry.
Researchers studied factory workers who were exposed to large doses of diacetyl and found it could cause "amyloid protein to clump in the brain -- a hallmark of Alzheimer's disease" and it also caused a toxic effect on nerve cells, the International Science Times reported.
"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," the researchers wrote.