Evaluation of the hypersensitivity potential of alternative butter flavorings

•The alternative butter flavorings were identified to be weak sensitizers in the LLNA.•The sensitization responses for the butter flavorings were similar to each other and to that of diacetyl.•The alternative flavorings may not be safe alternatives to diacetyl. Concern has been raised over the assoc...

Full description

Saved in:

Bibliographic Details
Published in:	Food and chemical toxicology Vol. 62; pp. 373 - 381
Main Authors:	Anderson, Stacey E., Franko, Jennifer, Wells, J.R., Lukomska, Ewa, Meade, B. Jean
Format:	Journal Article
Language:	English
Published:	Oxford Elsevier Ltd 01.12.2013 Elsevier
Subjects:	animal models Animals Biological and medical sciences blood serum Butter Butter flavorings Dermatitis, Allergic Contact - etiology Diacetyl Diacetyl - immunology Diacetyl - toxicity Dose-Response Relationship, Immunologic Female Flavoring Agents - toxicity flavorings food processing Hexanones - immunology Hexanones - toxicity Hypersensitivity immunoglobulin E Immunoglobulin E - blood immunotoxicity Irritants - immunology Irritants - toxicity LLNA Lymph Nodes - pathology lymphocyte proliferation Lymphocytes - drug effects manufacturing Medical sciences Mice, Inbred BALB C Occupational Exposure Pentanones - toxicity skin irritation Toxicology LLNA Butter flavorings Hypersensitivity Diacetyl Evaluation Butter Biacetyl
ISSN:	0278-6915, 1873-6351, 1873-6351
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Be the first to leave a comment!