Artificial Butter Flavoring Linked to Alzheimer’s Disease

New research has linked the artificial food flavoring compound diacetyl, used for its buttery taste, with a key process in the development of Alzheimer’s disease. Its chemical structure is similar to a compound found in amyloid plaques – the diagnostic signature in the Alzheimer brain. A team of researchers, led by Professor Robert Vince, from the University of Minnesota found that diacetyl increases the amount of clumped beta-amyloid proteins in the brain – a key step in the development of a...