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The flavoring present in processed foods is related to respiratory problems and degenerative disease

Present in industrialized foods, such as popcorn, margarines, powdered flavorings of instant noodles, snacks, crackers, cookies, frozen foods (lasagna, hamburgers, cheese breads) and ready-to-eat powdered pasta, diacetyl is responsible for giving all of these foods the "butter flavor" and/or "cheese flavor". In combination with other substances, the diacetyl flavoring provides "yoghurt flavor", "sweet butter flavor", "fruit flavor", "caramel flavor", "blackcurrant flavor" and "vanilla flavor" - all in foods such as candies, gummies chewing, dairy drinks, petit suisse, ice cream and ready-to-serve cake powders.

Although diacetyl is produced by microorganisms through the fermentation process and is found in wines, beers and dairy products; in processed foods, it is used in synthetic form. Synthetic substances interfere with the body's natural processes. Thus, they often end up accumulating and generating undesirable effects on health. Diacetyl is a volatile organic compound (VOC) so it is easily inhaled by us. Constant inhalation of compounds such as diacetyl can lead to serious health problems. Considering the large number of processed foods in which diacetyl is present, it is not difficult to imagine that we can inhale the substance several times a day and for a long time of our lives (learn more about the effects of VOCs).

Why avoid?

The best known fact about diacetyl and its health effects is related to the exposure of workers in microwave popcorn factories to the substance and the emergence of various respiratory problems, such as chronic cough, difficulty breathing, bronchitis and asthma. Since the effects arise from inhaling diacetyl and being a flavoring it is very easy to occur.

Other studies show that the contact of diacetyl with the body through the airways causes the beta-amyloid protein to accumulate in the brain more than necessary, thus preventing neuronal connections and causing the death of several neurons. This disease accelerated by contact with diacetyl is known as Alzheimer's.

What can we do?

Problems involving diacetyl are related to inhalation. So try not to consume industrialized foods excessively and too often. Before ingesting them, we first sense the artificial odor of the product and that's where the problem lies.

We have separated some industrialized foods that are very present in everyday life that deserve attention:

Artificial flavored microwave popcorn

Choose not to take it regularly. Choose to buy popcorn corn and pop it yourself, using little oil and little salt. When popping microwave popcorn, do not inhale the hot steam that comes out as soon as the package is opened. This vapor contains a lot of diacetyl and can lead to the health problems mentioned above, such as respiratory problems and increased chances of developing Alzheimer's.

instant noodles seasoning

The same goes for this condiment that is meant to be added to instant noodles. In addition to containing a lot of diacetyl, it provides "cheese flavor", "cheddar flavor", "four cheese flavor" among other derivatives - a single sachet can supply the daily need for sodium for up to two days! And it contains excessive amounts of trans fat, saturated fat and sugar. Alternatively, prefer other types of noodles and, if possible, choose those made with whole-wheat flour (see a delicious healthy noodle recipe).

margarines

This product gained market share because it is cheaper because its raw material is hydrogenated vegetable fat and not milk, as in butter. However, to make the margarine look like butter, diacetyl flavoring is added so that the margarine will have a "butter taste". The best option is not to overdo the margarine, and buy those that are free of trans fat.

Frozen processed foods

Avoid industrialized foods of this type, especially lasagna, pies, hideaways, stroganoff, parmigianas, nuggets and hamburgers, because in addition to containing a lot of sodium, preservatives and fat, they have many flavorings, such as diacetyl.