You may want to think twice before you give into that enticing aroma as you enter the movie theatre. A new study shows you could actually be harming your brain if you choose butter flavoring, margarine or other alternative products over real butter. 

Researchers from the University of Minnesota have found that a chemical in fake butter, known as diacetyl, causes proteins in the brain to turn into beta amyloid, which is the same protein linked to the development of Alzheimer’s disease. They published their animal study in the June 25, 2012 issue of Chemical Research in Toxicology. 

In this study, diacetyl exposure also caused clumping of beta amyloid, a hallmark sign of Alzheimer’s. In addition, i reduced the effects of proteins in the brain that protect nerve cells. Diacetyl has been shown in previous studies to cross the “blood-brain barrier,” which is meant to protect the brain from harmful substances. The researchers noted that their study does not show a direct cause and effect; therefore, more research is needed.

Diacetyl can be found in buttered popcorn, margarine, snack foods, candy, baked goods and even pet foods. According to the American Chemical Society, this chemical has been the focus of attention lately because it has been linked to respiratory and other problems in workers at microwave popcorn and food-flavoring factories.

“The bottom line is that given the demonstrated effect on increasing dangerous beta-amyloid proteins in the brain as shown in this study, it seems strongly advisable to avoid diacetyl-containing foods,” said Wellness Times editorial advisor Michael Murray, ND.