NIOSH Topic: Flavorings-Related Lung Disease: Current NIOSH Research

NIOSH is pursuing a range of research activities in the area of flavoring-induced lung disease:

Working to develop a well-validated method for assessing exposures to diacetyl that is accurate, reliable, and usable in diverse workplace conditions by occupational safety and health practitioners. NIOSH researchers are working together with scientists from the Occupational Safety and Health Administration (OSHA) to achieve this goal. This method would replace NIOSH method #2557, which is adversely affected by humidity. A protocol for sampling and analytical method development research is being developed. The protocol will reflect input received from experts and stakeholders at a public meeting held on April 2, 2008 (http://edocket.access.gpo.gov/2008/E8-4333.htm).

Conducting a field assessment of exposures associated with various job tasks in the flavorings manufacturing and food production industries. This work is being developed into an industrywide study. This study will provide important information on workplace exposures and guidance on work practices to reduce occupational exposures to diacetyl and food flavorings. Input about this study was also received from experts and stakeholders at the April 2, 2008 public meeting.

Developing controls and protection for workers. Field studies have been conducted to develop and validate control measures to reduce exposures to potentially harmful substances. Work involving engineering controls is also being developed into an industrywide study. Input about this study was also received from experts and stakeholders at the April 2, 2008 public meeting.

Developing guidance for respirators. Respirators also have an important role in worker protection. NIOSH respirator researchers are studying the effectiveness with which respirators are able to filter out diacetyl and other potentially harmful flavoring chemicals.

Learning more about the heath effects of flavoring exposures. Laboratory researchers are studying the acute inhalation toxicity of flavoring agents, identifying why flavorings are toxic in airways, and developing methods for more rapid screening of flavoring agents to assess whether they have potential for airways toxicity. Risk assessors are working to gather available epidemiological data to determine if it can be used to better evaluate how much exposure is needed to cause lung disease.

Flavorings-Related Lung Disease