Literature DB >> 26523478

Respiratory morbidity in a coffee processing workplace with sentinel obliterative bronchiolitis cases.

Rachel L Bailey1, Jean M Cox-Ganser1, Matthew G Duling1, Ryan F LeBouf1, Stephen B Martin1, Toni A Bledsoe2, Brett J Green2, Kathleen Kreiss1.   

Abstract

RATIONALE: Obliterative bronchiolitis in former coffee workers prompted a cross-sectional study of current workers. Diacetyl and 2,3-pentanedione levels were highest in areas for flavoring and grinding/packaging unflavored coffee.
METHODS: We interviewed 75 (88%) workers, measured lung function, and created exposure groups based on work history. We calculated standardized morbidity ratios (SMRs) for symptoms and spirometric abnormalities. We examined health outcomes by exposure groups.
RESULTS: SMRs were elevated 1.6-fold for dyspnea and 2.7-fold for obstruction. The exposure group working in both coffee flavoring and grinding/packaging of unflavored coffee areas had significantly lower mean ratio of forced expiratory volume in 1 s to forced vital capacity and percent predicted mid-expiratory flow than workers without such exposure.
CONCLUSION: Current workers have occupational lung morbidity associated with high diacetyl and 2,3-pentanedione exposures, which were not limited to flavoring areas. Published 2015. This article is a U.S. Government work and is in the public domain in the USA.

Entities:  

Keywords:  2,3-pentanedione; asthma; coffee; diacetyl; flavorings; obliterative bronchiolitis

Mesh:

Substances:

Year:  2015        PMID: 26523478      PMCID: PMC4715657          DOI: 10.1002/ajim.22533

Source DB:  PubMed          Journal:  Am J Ind Med        ISSN: 0271-3586            Impact factor:   2.214


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