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Bronchiolitis obliterans in workers exposed to flavoring chemicals.
Curr Opin Pulm Med 2008 Mar; 14(2):141-146
Purpose of review: Medical and environmental surveys at microwave popcorn plants and flavoring production plants have revealed a risk for bronchiolitis obliterans in workers exposed to flavoring chemicals. Workers in other food industries may also be at risk. This review summarizes the available information on disease characteristics and natural history and provides information on workplace characteristics associated with disease development. Recent findings: Investigations carried out in flavoring plants in California have identified severely affected current and former workers in four plants. Affected former workers have also been identified at a plant in the Netherlands that manufactured diacetyl, a predominant chemical in butter flavorings which has been implicated as a causal agent for lung disease in microwave popcorn workers. Summary: Workers who manufacture or use flavorings can be subjected to repeated intense exposures to flavoring chemicals. Affected workers can progress to severe fixed airways obstruction in as little as 7 months. Since medical treatment is generally ineffective, early identification of affected workers and removal from further exposure, along with control of exposures to protect coworkers, are essential to minimize this hazard.
Lung-disease; Airway-obstruction; Occupational-exposure; Occupational-diseases; Airborne-particles; Respiratory-system-disorders; Pulmonary-system-disorders; Worker-health; Exposure-assessment; Exposure-levels; Food-processing-workers; Engineering-controls; Respiratory-protection; Author Keywords: bronchiolitis obliterans; diacetyl; flavorings; occupational lung disease
Richard Kanwal, MD, MPH, National Institute for Occupational Safety and Health, Division of Respiratory Disease Studies, Mail Stop H-2800, 1095 Willowdale Road, Morgantown, WV 26505
Journal Article; Academic/Scholarly
Issue of Publication
Current Opinion in Pulmonary Medicine
Page last reviewed: April 12, 2019
Content source: National Institute for Occupational Safety and Health Education and Information Division