The toxins found in electronic cigarettes vary according to their added flavor

The toxins found in electronic cigarettes vary according to their added flavor

A new study found that the flavor chosen by e-cigarette smokers may affect the level of toxins inhaled. According to researchers, the toxins involved are free radicals, which are linked to increased risk of cancer, heart disease, inflammation and other diseases. The study found that citrus and rose flavors tend to have higher levels of free radicals, while flannel flavors contain lower levels. “When you entered electronic cigarettes into the market, some thought it was harmless and that its smoke was just water vapor,” says lead author John Richie, a professor of public health at the University of Pennsylvania School of Medicine. “On the other hand, we do not know exactly how much harmful substances are present, but we know that they contain harmful free radicals, and that the levels of these free radicals vary according to the added flavor.” But, what is the reason for having free radicals in these flavors? “Electronic cigarettes are supplied with deposits that heat the liquid, and this may help produce free radicals,” Richie says. Ritchie and colleagues measured the levels of free radicals in flavored liquids made by 50 known companies, and compared them with non-flavored liquids. The researchers found that 43 percent of the flavors produce higher free radicals, while non-flavored liquids produce fewer free radicals. The researchers then investigated the chemicals in those flavors to see which ones associated with increased free radicals. They found that liquids containing linalool, dipentene and citral, which are often used in the manufacture of citrus and rose flavors, produce the highest percentage of free radicals. The researchers also found that ethyl vanillin, which is often used to make flannel flavor, produces the lowest percentage of free radicals. Ritchie points out that the results of this study may help officials and decision makers take measures to reduce free radicals in electronic cigarette flavors. The results of the study were published in the May issue of Free Radiology Journal Free Radical Biology and Medicine . SOURCE: Penn State University, news release, April 2018 Copyright © 2018 HealthDay. All rights reserved.URL: http: //consumer.healthday.com/Article.asp? AID = 732803 – Robert Preidt

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