Workplace safety and food ingredients: the example of butter flavoring.
Hubbs-A; Castranova-V; Jones-W; Porter-D; Goldsmith-W; Kullman-G; Battelli-L; Friend-S; Mercer-RR; Schwegler-Berry-D; Kreiss-K
Proceedings of the 224th Meeting of the American Chemical Society, Boston, MA; August 18-22, 2002. Washington, DC: American Chemical Society, 2002 Aug; 1:148
Chemical toxicity is often dependent upon the concentration and route of exposure. Therefore, compounds which are safe when consumed at low concentrations are not necessarily safe at higher concentrations and/or by a different route, such as inhalation. Due to a high prevalence of lung disease in microwave popcorn manufacturing workers, we investigated the potential for butter flavoring vapors to damage the epithelial lining of nasal passages and pulmonary airways. Inhaling a butter flavoring vapor mixture containing 203-371 ppm of the diacetyl component caused degeneration and death of rat nasal and airway epithelial cells. These are concentrations workers could encounter for short periods. We are actively investigating the specific agent(s) in butter flavoring which can injure respiratory epithelium.
Chemical-analysis; Food-additives; Food-processing; Exposure-assessment; Exposure-levels; Lung-disease; Lung-disorders; Lung-irritants; Respiratory-system-disorders; Pulmonary-system-disorders
National Institute for Occupational Safety and Health, 1095 Willowdale RD. M/S 2015, Morgantown, WV 26505
Abstract; Conference/Symposia Proceedings
Work Environment and Workforce: Mixed Exposures
Proceedings of the 224th Meeting of the American Chemical Society, Boston, MA; August 18-22, 2002