What are the hazards of eating popcorn?

“Eat popcorn again, your lungs will be 'waste'!” In recent days, a message about popcorn has spread in Weibo: regular consumption of popcorn can harm human lung health. As soon as the news came out, netizens shouted: In the past, they used to take life to watch movies, and they did not dare to eat popcorn anymore!

As early as September 2012, a U.S. Federal Court ruled that the chronic lung disease of a man in Colorado, Wayne Watson, was related to diacetyl, a chemical compound contained in microwave popped popcorn. Watson, 59, claims to eat popcorn heated in a microwave every day. As a result, popcorn producers and chain supermarkets need to pay approximately $7.2 million.

In fact, the cream of popcorn is not owned by corn itself, but comes from one chemical food additive called diacetyl that is doped in the product. Due to its creamy aroma, diacetyl is often used in the preparation of margarine, cheese, or baked goods, snacks, etc. in order to increase the aroma of butter. According to a survey released by the U.S. Institute of Occupational Safety and Health in 2007, some people suffer from lung disease caused by long-term consumption of smoke from popcorn cooked in microwave ovens. This lung disease is associated with those workers who work at the popcorn plant. Like lung disease, the main reason may be the use of diacetyl and other additives in the production of popcorn, causing bronchiolar disease.

Experts remind that the diacetyl added in popcorn is volatile during the baking process. Inhalation by the body can cause "obliterative bronchiolitis," commonly known as "popcorn lung." The lungs of infants and preschool children are still under development and it is best to eat less of them. If you use a microwave to heat the popcorn, keep it away from the heating area, or when you open the popcorn bag, disperse the smell until you can barely smell it.

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