acrolein

There's also the issue of vegetable glycerin (used as a carrier) converting to acrolein under high heat.

Olive oil is non-toxic, yet if you heat it up too much, you'll get a good dose of acrolein.

Heating glycerin can produce acrolein and formaldehyde, and this has been reported in ecigs in several studies.

There's also breakdown products of the glycol and glycerine that include aldehydes such as formaldehyde and acrolein.

Among EC users, two studies of biomarker data for acrolein, a potent respiratory irritant, found levels consistent with non-smoking levels.

Hell, frying foods creates acrolein and acylamide which is toxic as hell (it alkylates glutathione, a key anti-oxidant in the body).

Cooking oil particles can contain other toxic compounds formed during heating, including polycyclic aromatic hydrocarbons (PAHs), acrolein, and various aldehydes and ketones.

In addition to particle pollution, wood smoke contains several toxic harmful air pollutants including: benzene, formaldhyde, acrolein and methane.

Here I thought propylene glycol is much safer than vegetable glycerin because of the acrolein.

The acrolein content of e-cigarette vapour is far lower than cigarette smoke, and can be reduced to negligible levels through the use of a temperature-controlled vaping device.

One of the really fun ones in the graph in [1] is acrolein- it's still at extremely low levels but that shit is not anything you want in your body.

In one of my jobs I was responsible for a tank of Acrolein which if it vented to atmosphere would kill 150,000 people in New a Orleans.

Toxic aldehydes formed when fats degrade include acrolein and malondialdehyde: "Malondialdehyde results from lipid peroxidation of polyunsaturated fatty acids." 1.

The article states "E-cigarettes also contain acrolein, a herbicide primarily used to kill weeds", which is a substantial misrepresentation of the facts.

Acrolein forms above 280 celsius, which is well beyond what the average vaporizer will be set for (from under 200 to around 260).

Acrolein is used in some niche applications as an aquatic herbicide, but it is a naturally-occuring byproduct of the thermal decomposition of glycerol and is found in most fried foods.