A rare medical condition called flavorings-related lung disease harms the bronchioles, the tiniest airways in the lung. Inflammation linked to popcorn lung over time drives lung tissues and air passages to scar and constrict, which makes breathing difficult.
The chemical diacetyl, which was historically frequently employed to give food goods a rich, buttery flavor, gives the disease known as flavorings-related lung disease its name. In reality, the illness was initially discovered in workers at a popcorn plant who had inhaled the toxin during work.
Flavorings-related lung disease is also known as popcorn lung or constrictive bronchiolitis.