It's all just talk

-

The team noted that the propylene exposure group had fewer unwanted effects from long-term exposure, though, indicating that it may only cause problems early on. As well, the study found that inflammation-related proteins increased only in the group exposed to flavoring, which means some flavor compounds may be harmful to lungs even with short-term exposure.

Of note, the team found that oxidative stress in mice exposed to the flavoring was equal to or even higher than that of the mice exposed to cigarette smoke. Prolonged exposure, though, only impaired the lung function of mice exposed to smoke and not vapor.