Microwave Popcorn Safety

Microwave popcorn is quick, convenient and tasty. Unfortunately, it also has some hidden health risks that go well beyond fire hazards from overcooking.

Facts

• Many microwave popcorn bags are lined with a coating that breaks down into perfluorooctanoic acid, a synthetic chemical. Microwave popcorn butter flavoring also contains a chemical known as diacetyl.

Effects

• According to the Environmental Protection Agency, perfluorooctanoic acid has been shown to cause developmental and other adverse effects in laboratory studies. Diacetyl has been shown to cause bronchiolitis obliterans, an irreversible lung disease that is often fatal.

History

• While diacetyl has long been associated with lung disease in popcorn factory workers, even to the point that bronchiolitis obliterans is recognized as "popcorn lung," Denver's National Jewish Medical and Research Center reported the first case of consumer illness in 2007.

Solution

• The simplest solution is to cook popcorn the old-fashioned way, either on the stove or in air poppers. And only real butter or a healthier alternative free of diacetyl should be used for flavoring.

Considerations

• Many popcorn manufacturers, including Orville Redenbacher, have removed diacetyl from their butter flavoring. Only purchase brands that display labels indicating "No added diacetyl."