Evaluation of the hypersensitivity potential of alternative butter flavorings

Anderson, Stacey E.; Franko, Jennifer; Wells, J. R.; Lukomska, Ewa; Meade, B. Jean

doi:10.1016/j.fct.2013.08.053

Cited by 25 publications

(17 citation statements)

References 38 publications

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“…Nevertheless, Mpountoukas et al (2008) argues that the preservatives in food additives, usually and mostly made up of potassium sorbate, sodium benzoate and potassium nitrate, showed significant cytotoxicity against human peripheral blood cells. toxicity studies at the systemic level with synthetic savory food flavorings have proven that, when used for long periods, they can cause hyperactivity in children, with and without attention deficit (Stevens et al, 2014), a significant decrease in blood hemoglobin concentration, drastic changes in liver function, and significant weight loss in rodents, allergies, cutaneous hypersensitivity and poor digestion in humans (Anderson et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination

Marques¹,

Silva²,

Sousa³

et al. 2015

Food Sci. Technol (Campinas)

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This study aimed to evaluate the cytotoxic and genotoxic potential of food flavorings (Strawberry, Condensed Milk and Chocolate) on Allium cepa meristematic root cells, with exposure times of 24 and 48 hours. Cytotoxic and mutagenic potential were evaluated separately at doses of 0.2, 0.4 and 0.6 ml and in combination, in which for each dose, the same dose of one other flavoring was combined. The results were analyzed by the Chi-square test (p <0.05). The Strawberry flavor in both exposure times and the three studied doses, the Condensed Milk at 0.6 ml in the 48 hour exposure time, the Chocolate flavor at 0.4 ml, exposure time of 48 hours, and at 0.6 ml, in both exposure times and all treatments with combined doses, significantly reduced the cell division rate, proving to be cytotoxic. No treatment resulted in a significant number of cellular aberrations in A. cepa cells, therefore, the flavorings, under the conditions studied, were non-mutagenic.Keywords: food additive; toxicity at the cellular level; meristematic cells of Allium cepa roots. Practical Application:The results of this study suggest that the studied food flavorings should not be used indiscriminately. They also call attention to the urgent need for more toxicity studies using these food additives so as to properly define the amount of daily intake of these flavoring by the population.

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Section: Resultsmentioning

confidence: 99%

Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination

Marques¹,

Silva²,

Sousa³

et al. 2015

Food Sci. Technol (Campinas)

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“…In the early 2000s, clusters of obstructive pulmonary disease cases arose among long‐term employees of MW popcorn production facilities in Illinois (Sahakian and others ), Ohio (Kanwal and Kullman ), Missouri (Kanwal and others ), and Montana (Kullman and Sahakian ). An association was identified between the production of butter‐flavored MW popcorn, predominantly the flavor compound diacetyl, and bronchiolitis obliterans (BO), a rare, irreversible lung disease (Kreiss and others ; Kullman and others ; Boylstein and others ; Kreiss ; Sahakian and others ; Lockey and others ; Anderson and others ; Zaccone and others ). The term “popcorn workers’ lung” was popularized after these findings.…”

Section: Introductionmentioning

confidence: 99%

“…More recently, 4 employees of a cookie dough production factory in Brazil developed BO as a consequence of 1 to 3 y of exposure to artificial butter flavoring vapors, specifically diacetyl, without personal protective equipment (PPE) (Cavalcanti and others ). Since these early reports, diacetyl has been substituted with alternative flavoring compounds; improved personal ventilation and PPE have been developed; employees have received better training; occupational exposure limits have been proposed; and follow‐up site visits have been conducted (Parmet and von Essen ; Sahakian and others ; Kanwal and Kullman ; Boylstein and others ; Kreiss and others ; Anderson and others ; Halldin and others ; Cummings and others ; Hirst and others ; Kreiss ).…”

Section: Introductionmentioning

confidence: 99%

Diacetyl in Foods: A Review of Safety and Sensory Characteristics

Clark

Winter

2015

Comp Rev Food Sci Food Safe

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Diacetyl, noted for its appealing butter-like aroma, is present naturally in many foods, and humans have been exposed to it since the beginning of civilization. The advent of microwave (MW) cooking technology has led to the development of a significant market for MW popcorn, to which diacetyl and other flavoring compounds have been frequently added. Based upon reported associations between diacetyl inhalation and lung disease in employees of MW popcorn processing facilities, a very conservative safe level of occupational exposure to diacetyl has been proposed by the American Conference of Governmental Industrial Hygienists. Yet there is conflicting evidence that diacetyl causes lung disease in workers, and no evidence to condemn diacetyl as the cause of lung problems in MW popcorn consumers. Consumer dietary exposure to diacetyl in foods is below levels of health concern while common airborne levels of diacetyl from MW popcorn are far below the conservatively established limit to protect workers.

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“…Food flavoring, on a systemic level, can be quite toxic when used for prolonged periods, promoting hyperactivity in children with and without attention deficit (Stevens et al, 2014), a significant decrease in hemoglobin concentration in the blood, drastic changes in liver function, a significant decrease in the weight of mice (Shibamoto, 2014), allergies, cutaneous hypersensitivity and poor digestion in humans (Anderson et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Cytotoxicity of Cheese and Cheddar Cheese food flavorings on Allim cepa L root meristems

et al. 2016

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Despite their great importance for the food industry, flavorings, in general, raise a number of questions regarding their cytotoxicity, mutagenicity and carcinogenicity, since, in the literature, there are few studies found evaluating the toxicity on the systemic and cellular level, of these chemical compounds. The root meristems of Allium cepa (onion) are widely used for the assessment of toxicity of chemical compounds of interest. Thus, this study aimed to evaluate, in A. cepa meristematic cells, individually and in combination at the cellular level, the toxicity of synthetic Cheese and Cheddar Cheese food flavorings, identical to the natural, at doses of 1.0 and 2.0 mL, at exposure times of 24 and 48 hours. In combination we used 0.5 mL of Cheese flavor associated with 0.5 mL of Cheddar flavor; and 1.0 mL of Cheese flavor associated with 1.0 mL of Cheddar flavor, at exposure times of 24 and 48 hours. For these evaluations, we used groups of five onion bulbs, which were first embedded in distilled water and then transferred to their respective doses. The root tips were collected and fixed in acetic acid (3:1) for 24 hours. The slides were prepared by crushing and were stained with 2% acetic orcein. Cells were analyzed throughout the cell cycle, totaling 5,000 for each control and exposure time. The mitotic indices calculated and cellular aberrations observed were subjected to statistical analysis using the chi-square test (p <0.05). No chromosomal abnormalities nor those of mitotic spindle were observed for the treatments performed. The results, both individually and in combination, showed that the flavorings under study significantly reduced the cell division rate of the test system cells used. Therefore, under the conditions studied, the two flavorings were cytotoxic.Keywords: food additive, toxicity, cell cycle, test-plant system. Citotoxicidade de aromatizantes alimentares de Queijo e Queijo Cheddar sob meristemas de raízes de Allim cepa L ResumoApesar da grande importância para a indústria alimentícia, os aromatizantes, em geral, suscitam uma série de dúvidas quanto a sua citotoxicidade, mutagenicidade e carcinogenicidade, visto que, na literatura, poucos são os trabalhos encontrados avaliando a toxicidade, em nível sistêmico e celular, destes compostos químicos. Os meristemas de raízes de Allium cepa (cebola) são muito utilizados para a avaliação da toxicidade de compostos químicos de interesse. Desta forma, este trabalho teve por objetivo avaliar em células meristemáticas de A. cepa, de forma individual, a toxicidade em nível celular de aromatizantes alimentares sintéticos, idênticos aos naturais, de sabores Queijo e Queijo Cheddar, nas doses de 1,0 e 2,0 mL, nos tempos de exposição de 24 e 48 horas; e de forma associada, onde se utilizou 0,5 mL do aromatizante sabor Queijo associado a 0,5 mL do aromatizante sabor Queijo Cheddar; e 1,0 mL do aromatizante sabor Queijo associado a 1,0 mL do aromatizante sabor Queijo Cheddar, nos tempos de exposição de 24 e 48 horas. Para estas avaliações utilizou-...

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Evaluation of the hypersensitivity potential of alternative butter flavorings

Cited by 25 publications

References 38 publications

Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination

Cytotoxic and genotoxic potential of liquid synthetic food flavorings evaluated alone and in combination

Diacetyl in Foods: A Review of Safety and Sensory Characteristics

Cytotoxicity of Cheese and Cheddar Cheese food flavorings on Allim cepa L root meristems

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