|
Safety and Health Topics |
|
Flavorings-Related Lung
Disease |
|
|
|
|
In
Focus |
|
|
In 2000, NIOSH conducted an investigation of exposures at a microwave popcorn manufacturing plant in Missouri.
Public health officials contacted NIOSH because a cluster of former employees of the facility had developed a rare lung disease called
bronchiolitis obliterans. The majority of employees diagnosed with bronchiolitis obliterans had been exposed to mixtures of butter
flavoring chemicals. Evaluations of employees working in the plant revealed high rates of both respiratory symptoms and abnormal lung
function.1 The investigation concluded that there was "a risk for occupational
lung disease in workers with inhalation exposure to butter flavoring chemicals"2.
Investigations of other workplaces have also shown that employees that use or manufacture certain flavorings have developed similar
health problems. Because many of the cases have been associated with popcorn manufacturing plants, the term "popcorn lung"
has often been used to describe the respiratory symptoms and fixed obstructive lung disease seen in these employees. Although much of
the research and attention has been focused on butter flavorings, employees who are involved in the use or manufacture of other types of
flavorings may also be at risk2.
Flavorings can be either natural or manmade. Some are simple and made up of only one ingredient but others are complex mixtures of
several substances. Employees may be exposed to flavorings in the form of vapors, dusts, or sprays2.
There are many different types of flavorings and most have not been tested for respiratory toxicity. The Food and Drug Administration
(FDA) regulates food additives for safety when eaten, but it does not require testing by other routes of occupational exposure, such as
inhalation. Research continues to determine if certain components or combinations of flavorings are associated with pulmonary disease.
Consumers are not believed to be at risk from preparing or eating microwave popcorn products.3
The following questions link to information relevant to flavoring related hazards in the workplace.
|
|
What OSHA standards apply?
Standards | Directives |
|
What are the health effects of flavorings-related lung disease?
|
|
What is diacetyl?
|
|
Where can I find examples of hazards and possible solutions?
|
|
What additional information is available?
|
|
In Focus |
|
|
References
- Kreiss K. et al. "Clinical bronchiolitis obliterans in workers at a microwave-popcorn plant". New England Journal of Medicine 347.5(2002): 330-330.
- NIOSH Health Hazard Evaluation Report. National Institute for Occupational Safety and Health (NIOSH) HETA 2000-0401-299, (2006, January), 4 MB PDF, 175 pages.
- Limiting Job Exposures to Food Flavorings, Flavoring Ingredients, is Recommended in New Alert. US
Department of Health and Human Services (DHHS), National Institute for
Occupational Safety and Health (NIOSH) Update.
|
|
|