Popcorn

Studies in people

• Benefit

  Diverticulitis risk³

  In a study of men, eating popcorn at least twice a week was linked to less diverticulitis.

• Benefit

  Hunger and fullness⁵

  In people, eating popcorn left them less hungry and more satisfied than potato chips did.

• Benefit

  Whole grains and fiber⁷

  People who ate popcorn took in more whole grains and fiber than those who did not.

Found in some samples or products

These come from where it was grown, how it was processed or cooked, or what it was made into. They are not about the ingredient itself, so the signal does not count them.

• Possible cancer risk²

  Popcorn sold in Tehran often contained acrylamide, a chemical formed when popcorn is heated; traditional popcorn had more than industrial.

• Cancer risk from snacks⁴

  Popcorn can contain acrylamide, a chemical formed when it is heated, and children may be exposed to levels of concern.

• Breathing risk from flavoring⁶

  In three people who ate butter-flavored microwave popcorn, diacetyl exposure matched that of sick factory workers.

How it’s made and used

• Starch digestion⁸

  Popcorn's phenolics may affect how its starch is digested, more by type than amount.

The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least one finding in people. When most findings in people point one way, the page leans that way (“Mostly”), and every finding is still shown. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.