New Study Warns: Value Your Life and Stay Away from Strawberry E-Liquid and High-Power E-Cigarettes

A new study published in the journal Tobacco Control indicates that some flavorings used in e-cigarettes can significantly affect their toxicity, with strawberry flavor posing the greatest harm to users. The study was led by the Roswell Park Cancer Institute in Buffalo, New York.

“Although many flavorings used in e-cigarette liquids have been proven to be food-safe, few are aware of their effects after being heated and inhaled through e-cigarettes,” said Maciej Goniewicz, an associate professor at Roswell Park Cancer Institute. “This study shows that various e-cigarettes containing flavorings may induce the inhalation of toxic substances. Therefore, caution should be exercised when using such products until more comprehensive studies are completed.”

In this study, researchers examined the effects of variable voltage e-cigarettes on bronchial cells. They analyzed cell viability and activity as well as the release of inflammatory mediators. They assessed the changes in six e-cigarettes infused with different flavored liquids, including tobacco, pineapple coconut, mint, coffee, and strawberry, at various battery output voltages.

Researchers also confirmed an earlier finding that increasing battery output voltage significantly enhances the toxicity of e-cigarettes. The study indicates that the power of e-cigarettes, along with the addition of flavorings, significantly affects the toxicity of e-cigarette vapor, particularly with strawberry flavor additives being the most toxic to users.

“Our research shows that there are significant differences in the toxicity of these e-cigarette products to bronchial epithelial cells,” Goniewicz stated. “The findings have important implications for regulation, as characteristics of e-cigarette products such as power and flavoring ratios can be monitored and standardized.”

Goniewicz added, “E-cigarette users can opt for lower toxicity flavors and set their devices to lower voltages to reduce potential harm.”