Is Diacetyl a Respiratory Sensitizer? A Reconsideration Using QSAR, QMM, and Competition Experiments

Dworak, Jürgen; Roberts, David W.; Calter, Michael A.; Fields, Cheryl A.; Borak, Jonathan

doi:10.1021/tx400097v

Cited by 12 publications

(9 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These findings were incongruent with other published studies and the results published here. Roberts et al, reported the EC3 value for diacetyl (producer not reported) to be 11.3% (Roberts et al, 1999) and analytical studies conducted by Dworak et al calculated a higher EC3 value and weak sensitization potential for diacetyl (Dworak et al, 2013). In an attempt to resolve this issue, chemical characterization and skin sensitization potential of diacetyl purchased from numerous producers was evaluated.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the hypersensitivity potential of alternative butter flavorings

Anderson¹,

Franko²,

Wells³

et al. 2013

Food and Chemical Toxicology

View full text Add to dashboard Cite

Concern has been raised over the association of diacetyl with lung disease clinically resembling bronchiolitis obliterans in food manufacturing workers. This has resulted in the need for identification of alternative chemicals to be used in the manufacturing process. Structurally similar chemicals, 2,3-pentanedione, 2,3-hexanedione, 3,4-hexanedione and 2,3-heptanedione, used as constituents of synthetic flavoring agents have been suggested as potential alternatives for diacetyl, however, immunotoxicity data on these chemicals are limited. The present study evaluated the dermal irritation and sensitization potential of diacetyl alternatives using a murine model. None of the chemicals were identified as dermal irritants when tested at concentrations up to 50%. Similar to diacetyl (EC3 = 17.9%), concentration-dependent increases in lymphocyte proliferation were observed following exposure to all four chemicals, with calculated EC3 values of 15.4% (2,3-pentanedione), 18.2% (2,3-hexanedione), 15.5% (3,4-hexanedione) and 14.1% (2,3-heptanedione). No biologically significant elevations in local or total serum IgE were identified after exposure to 25–50% concentrations of these chemicals. These results demonstrate the potential for development of hypersensitivity responses to these proposed alternative butter flavorings and raise concern about the use of structurally similar replacement chemicals. Additionally, a contaminant with strong sensitization potential was found in varying concentrations in diacetyl obtained from different producers.

show abstract

Section: Discussionmentioning

confidence: 99%

Evaluation of the hypersensitivity potential of alternative butter flavorings

Anderson¹,

Franko²,

Wells³

et al. 2013

Food and Chemical Toxicology

View full text Add to dashboard Cite

show abstract

“…In other words, although diacetyl is highly reactive, airway site binding cannot be predicted, and short‐term exposure risk may differ from long‐term exposure risk. In related research, Dworak and others () concluded that diacetyl is unlikely to have significant respiratory sensitization potential.Thus, it appears as though the exposure recommendations proposed by Egilman and others () and by Egilman and Schilling () are more restrictive than necessary.…”

Section: Diacetyl Health Effectsmentioning

confidence: 99%

Diacetyl in Foods: A Review of Safety and Sensory Characteristics

Clark

Winter

2015

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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.

show abstract

“…22,23 According to Dworak et al's computational modeling study, it is suggested that diacetyl is lack of respiratory sensitization potency. 51 Furthermore, NTP report suggests that diacetyl could not induce contact sensitization. In accordance with our results, we suggest that diacetyl might not have the capability to induce contact sensitization by dermal exposure.…”

Section: Discussionmentioning

confidence: 99%

Investigation of hypersensitivity potential of diacetyl by determining cytokine profiles

2017

View full text Add to dashboard Cite

Exposure to chemicals in workplace settings leads to significant occupational diseases related to hypersensitivity reactions. In recent years, diacetyl which is used as a food additive is thought to be as an important hazard due to its sensitization potency for worker's health. Therefore, in this study, we aimed to investigate the sensitization potency of diacetyl for the purpose of its hazard evaluation. Nonradioactive ex vivo local lymph node assay: BrdU-enzyme-linked immunosorbent assay (ELISA) method with short-term and long-term exposure protocols were conducted based on animal welfare principles. As end points, lymphocyte proliferation, cytokine releases, and total serum IgE levels were measured by ELISA method. After short-term dermal exposure to diacetyl, primary Th1 cytokine interleukin-2 (IL-2) and Th2 cytokines IL-4 and IL-13 levels were significantly increased relatively to vehicle control, whereas such significant increases were not observed in long-term exposure. According to our measurements of IgE levels after long-term dermal exposures to chemicals, diacetyl led to significant increase. In conclusion, the findings that showed significant increases in IL-13 and total serum IgE levels induced with diacetyl can be relevant to respiratory sensitizing hazard of this chemical.

show abstract

Is Diacetyl a Respiratory Sensitizer? A Reconsideration Using QSAR, QMM, and Competition Experiments

Cited by 12 publications

References 25 publications

Evaluation of the hypersensitivity potential of alternative butter flavorings

Evaluation of the hypersensitivity potential of alternative butter flavorings

Diacetyl in Foods: A Review of Safety and Sensory Characteristics

Investigation of hypersensitivity potential of diacetyl by determining cytokine profiles

Contact Info

Product

Resources

About