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

Introduction:
This text is a case study of an investigation into the occurrence of fixed obstructive lung disease, consistent with constrictive bronchiolitis obliterans, in workers exposed to airborne butter-flavoring chemicals in microwave popcorn plants. The study was conducted by the National Institute for Occupational Safety and health (NIOSh) and aimed to determine if other workers were at risk and to characterize exposures, controls, and work practices in different plants.

Key Points:

* NIOSh conducted medical and environmental surveys at six microwave popcorn plants, including the index plant where the initial cases of lung disease were reported.
* The study found an elevated prevalence of obstructive lung disease in workers exposed to butter-flavoring chemicals, specifically diacetyl, which is the predominant butter-flavoring chemical in the air of the plants.
* Exposure to butter-flavoring chemicals was found to be associated with cumulative exposure to diacetyl, and rats exposed to vapors from a butter-flavoring used at the index plant developed severe injury of their airway epithelium.
* Similar lung disease has also occurred in workers at flavoring-manufacturing plants.
* The study found that microwave popcorn workers at many plants are at risk for flavoring-related lung disease, and peak exposures may be hazardous even when ventilation maintains low average exposures.
* The study recommends the use of respiratory protection and engineering controls to protect workers from exposure to butter-flavoring chemicals.

Main Message:
The main message of this text is that exposure to butter-flavoring chemicals, specifically diacetyl, in microwave popcorn plants poses a significant risk of fixed obstructive lung disease, consistent with constrictive bronchiolitis obliterans, in workers. The study emphasizes the need for respiratory protection and engineering controls to protect workers from exposure to these chemicals. additionally, the study highlights the importance of monitoring and addressing lung disease in workers exposed to butter-flavoring chemicals in other food production and flavoring-manufacturing industries.

Kanwal, Richard, Greg Kullman, Chris Piacitelli, Randy Boylstein, Nancy Sahakian, Stephen Martin, Kathleen Fedan, and Kathleen Kreiss. “Evaluation of Flavorings-Related Lung Disease Risk at Six Microwave Popcorn Plants:” Journal of Occupational and Environmental Medicine 48, no. 2 (February 2006): 149–57. https://doi.org/10.1097/01.jom.0000194152.48728.fb.