It would surprise me if acetylpropionyl will not have similar effects, it is a close analog of diacetyl, and an equally reactive alpha dicarbonyl substance, and for example generates free radicals at a similar rate as diacetyl[0] and at a higher rate than other flavorings. The only difference with diacetyl is probably that diacetyl's harms are more well-documented.
Speaking of beer brewing: diacetyl is actually generated during the brewing process and, although considered an off-flavor[1], is important for the characteristic aroma of some beers, one famous example is Pilsner Urquell.
[0] https://pubs.acs.org/doi/pdf/10.1021/acs.chemrestox.8b00400 (figure 5)