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Flavoring-related lung disease: information for healthcare providers.
Cincinnati, OH: U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, DHHS (NIOSH) Publication No. 2012-148, 2012 May; :1-6
Severe obstructive lung disease has been identified in people who work with flavoring chemicals containing diacetyl, including butter flavoring. Animal studies suggest that some flavoring chemicals similar to diacetyl, such as 2,3-pentanedione, may also be a hazard. Cases of severe lung disease have occurred in microwave popcorn plants and flavoring production plants. Lung biopsies in some affected people have shown the presence of a rare condition; constrictive bronchiolitis obliterans (also referred to as constrictive bronchiolitis, obliterative bronchiolitis, and bronchiolitis obliterans). In some workers, fixed airways obstruction has been severe enough to be fatal.
Lung; Lung-disease; Lung-disorders; Lung-function; Lung-irritants; Lung-tissue; Chemical-hypersensitivity; Chemical-properties; Humans; Men; Women; Exposure-limits; Exposure-levels; Workers; Respiratory-system-disorders; Pulmonary-system-disorders; Pulmonary-disorders; Fibrogenicity; Fibrosis
DHHS (NIOSH) Publication No. 2012-148; B07092012
National Institute for Occupational Safety and Health
Page last reviewed: May 5, 2020
Content source: National Institute for Occupational Safety and Health Education and Information Division