Study reveals health risks from food flavouring chemical

A study commissioned by the US daily newspaper Seattle Post-Intelligencer has shown that restaurant workers could face serious potential health risks stemming from exposure to diacetyl, a food flavouring chemical in artificial butter flavours. Diacetyl is a common ingredient in the margarines, shortenings and cooking oils and sprays used in commercial kitchens. Chemically derived diacetyl is even added to all unsalted butter in the US.