{"meta":{"status":200,"messages":[],"pagination":{"max":1,"offset":0,"count":1,"total":1,"pageNum":1,"totalPages":1,"sort":null,"currentUrl":"https://api.digitalmedia.hhs.gov/api/v2/resources/media.json?offset=0&max=1&ignoreHiddenMedia=1&format=json&id=6703&newUrlBase=http://www.cdc.gov/niosh/topics/flavorings","nextUrl":null,"previousUrl":null}},"results":[{"content":"\n
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Flavorings and Lung Disease

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Key points

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  • Flavoring-related lung disease is caused by diacetyl (2,3-butanedione) and its substitute, 2,3-pentanedione (acetyl propionyl).
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  • Flavoring chemicals are used in food flavoring and production industries.
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  • Workers exposed to these flavoring chemicals are at risk of severe respiratory impairment.
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Overview

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Diacetyl and its substitute, 2,3-pentanedione (acetyl propionyl), are flavoring chemicals used in food flavoring and production industries. These include microwave popcorn, bakery mix, and flavored coffee industries.

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Workplace exposure to diacetyl has been associated with severe respiratory impairment. It is also associated with a lung disease called obliterative bronchiolitis. The disease is also called constrictive bronchiolitis and bronchiolitis obliterans.

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Obliterative bronchiolitis causes scarring and constriction in the lung's airways blocking air movement. Obliterative bronchiolitis cannot be cured. Like diacetyl, 2,3-pentanedione has also had similar respiratory effects in animal studies.

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The U.S. Food and Drug Administration evaluated flavoring chemicals and determined they are \"generally recognized as safe\" to eat. However, workers can be exposed to flavoring chemicals in different ways and quantities than the general consumer. These chemicals can be harmful for food and chemical industry workers who breath contaminated air.

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Much remains unknown about flavoring-related chemicals. Identifying which specific substances contribute to flavorings-related lung disease is challenging. Flavoring mixtures are complex and health data for many chemicals are unavailable.

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The flavorings industry has estimated over a thousand flavoring chemicals as potential hazards. Employers, safety professionals, and workers should take steps to prevent working conditions and practices that put them at risk.

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Research

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NIOSH has led research on the occupational impacts of flavorings and recommendations. The first observation of obliterative bronchiolitis in a food production employee may have occurred in 1985. It was in a facility where diacetyl was an ingredient used in making flavorings for the baking industry.

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In August 2000, a health department requested NIOSH assistance. The request was to investigate obliterative bronchiolitis in former workers of a microwave popcorn plant. This led to further NIOSH research that found artificial butter flavorings added to popcorn caused disease.

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Findings from NIOSH investigations provided a basis for the 2004 NIOSH Alert: Preventing Lung Disease in Workers Who Use or Make Flavorings. A Summary Sheet is also available in Spanish.

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In 2016, NIOSH published a criteria document that provides critical review of scientific and technical information on:

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  • Prevalence or frequency of hazards
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  • Existence of health risks
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  • Methods to identify and control exposure
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The document also provides recommended exposure limits for diacetyl and 2,3-pentanedione.

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\n National Institute for Occupational Safety and Health \n
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  • Kanwal R, Kullman G, Piacitelli C, Boylstein R, Sahakian N, Martin S, Fedan K, Kreiss K [2006]. Evaluation of flavorings-related lung disease risk at six microwave popcorn plants.J Occup Environ Med. 48(2):149-157, https://doi.org/10.1097/01.jom.0000194152.48728.fb.
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  • Martyny JW, Van Dyke MV, Arbuckle S, Towle M, Rose CS [2008]. Diacetyl Exposures in the flavor manufacturing industry. Journal of Occupational and Environmental Hygiene, 5(11): 679-688, https://doi.org/10.1080/15459620802368463.
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  • Day G, LeBouf R, Grote A, Pendergrass S, Cummings K, Kreiss K, and Kullman G [2011]. Identification and measurement of diacetyl substitutes in dry bakery mix production. J Occup Environ Hyg 8(2):93-103, https://doi.org/10.1080/15459624.2011.547148.
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  • LeBouf RF, Hawley B, Cummings KJ [2019]. Potential hazards not communicated in safety data sheets of flavoring formulations, including diacetyl and 2,3-pentanedione. Ann Work Expo Health 63(1):124-130, https://doi.org/10.1093/annweh/wxy093.
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  • Harvey RR, Fechter-Leggett ED, Bailey RL, Edwards NT, Fedan, KB, Virji MA, Nett RJ, Cox-Ganser JM, Cummings KJ [2020]. The burden of respiratory abnormalities among workers at coffee roasting and packaging facilities. Front. Public Health, Front. Public Health 8:5, https://doi.org/10.3389/fpubh.2020.00005.
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Syndicated Content Details:
Source URL: http://www.cdc.gov/niosh/topics/flavorings/additional.html
Source Agency: Centers for Disease Control and Prevention (CDC)
Captured Date: 2016-05-23 22:07:20.0
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