UNITE HERE, the largest union for hotel, kitchen, and restaurant workers in North America, has demanded cooking oil manufacturers to stop using the harmful chemical diacetyl, according to the Seattle Post-Intelligencer. Diacetyl is a butter-flavor additive which is often found in cooking oils, sprays, and margarine which can be harmful if released as a vapor when heated.

At least three deaths have been attributed to diacetyl from the formation of bronchiolitis obliterans in the victims. Bronchiolitis obliterans is inflammation in the smaller pathways in the lungs. The highest levels of diacetyl are found in cooking oils used by professional chefs.

Congress is concerned about the prevalence of the chemical and has sent a letter to the National Institute of Occupational Safety and Health. The letter stated that “it is urgent that we finally determine the national scope of exposure and illness related to diacetyl-containing food flavoring.”

The FDA cannot take action because, according to the FDA, diacetyl is only harmful when released as a vapor, not when ingested as a food. Therefore, it is the responsibility of OSHA to deal with laws concerning the workplace safety in regards to diacetyl levels. OSHA, however, has been very slow to respond to the growing concern of the chemical and has implemented no new rules to protect workers from potential lung disease.

While scientists and experts are working to figure out the exact effects of diacetyl and at what levels it is most dangerous, states such as California and Washington are already taking action. The two states are working together to develop regulations regarding the use of the chemical and are working on a letter to send to all professional chefs and restaurants to warn of the dangers of diacetyl. Because of the increased publicity of its harmful effects, many companies are already producing diacetyl-free products.

Labels: food regulation, food safety