Evaluation of Flavorings-Related Lung Disease Risk at Six Microwave Popcorn Plants

Abstract

Microwave popcorn workers at many plants are at risk for flavoring-related lung disease. Peak exposures may be hazardous even when ventilation maintains low average exposures. Respiratory protection and engineering controls are necessary to protect workers.

Evaluation of Electronic Cigarette Liquids and Aerosol for the Presence of Selected Inhalation Toxins

“…Kreiss et al 13 evaluated 117 workers in a microwave popcorn production plant in Missouri and found that these workers had 2.6 times the expected rate of respiratory symptoms such as chronic cough and shortness of breath and 3.3 times the expected rate of airway obstruction. Kanwal et al 11 examined workers in six popcorn plants and found that exposure to flavorings mixing for more than 12 months was associated with higher prevalence of decline in respiratory function, while three cases of bronchiolitis obliterans were documented by lung biopsy. Similar findings were observed by Lockey et al 25 Three cases of clinical bronchiolitis obliterans were also diagnosed in a diacetyl facility in the Netherlands.…”

“…Additionally it has been implicated in the development of bronchiolitis obliterans, an irreversible respiratory disease also called "popcorn lung disease" because it was initially observed in workers of popcorn factories. [11][12][13] To the best of our knowledge, the issue of DA presence in EC liquids was first mentioned in 2008 in EC consumers' forums (http://www.e-cigarette-forum.com/forum/health-safety-e-smoking/2666-inhaling-flavouring-chemicals.html). Subsequently, several companies released statements mentioning that DA was removed from their EC liquid products (e.g.…”

Evaluation of exposures and respiratory health at a coffee processing facility.

“…The purpose of task air sampling was to understand what tasks have higher exposures to diacetyl and 2,3-pentane dione. Short-term peak exposures might have effects on the lungs even when full-shift aver age exposures are relatively low, as has been observed in the microwave popcorn industry [Kanwal et al 2006]. There are no established occupational exposure limits for diacetyl and 2,3-pentanedione for short-term tasks that are shorter or longer in duration than 15 minutes.…”

“…Diacetyl (2,3-butanedione) and 2,3-pentanedione (acetyl propionyl) are kinds of volatile organic compounds (VOCs) known as alpha-diketones that are added as ingredients in food flavorings used in some food products such as microwave popcorn, bakery mixes, and flavored coffee [Day et al 2011;Kanwal et al 2006;Bailey et al 2015]. Diacetyl, 2,3-pentanedione, other VOCs, and gases such as carbon monoxide (CO) and carbon dioxide (CO 2 ) are naturally produced and released during the coffee roasting process [Duling et al 2016;Raffel and Thompson 2013;Daglia et al 2007;Nishimura et al 2003;Newton 2002].…”

Report on severe fixed obstructive lung disease in workers at a flavoring manufacturing plant.

“…NIOSH was aware of similarly affected workers at four flavoring plants located in other states [NIOSH 1986;Lockey et al 2002; two other reports by private physicians to NIOSH]. NIOSH had investigated similar lung disease in microwave popcorn workers and had identified inhalation exposure to butter flavoring chemicals as the cause [Kreiss et al 2002;Akpinar-Elci et al 2004;Kanwal et al 2006].…”