Respiratory morbidity in a coffee processing workplace with sentinel obliterative bronchiolitis cases. Issue 12 (2nd November 2015)

• Record Type: Journal Article
• Authors: Bailey, Rachel L.; Cox‐Ganser, Jean M.; Duling, Matthew G.; LeBouf, Ryan F.; Martin, Stephen B.; Bledsoe, Toni A.; Green, Brett J.; Kreiss, Kathleen
• Is Part Of: American journal of industrial medicine. Volume 58:Issue 12(2015:Dec.)
• Page Start: 1235
• Page End: 1245
• Publication Date: 2015-11-02
• Subjects: obliterative bronchiolitis -- diacetyl -- 2, 3‐pentanedione -- flavorings -- coffee -- asthma; Medicine, Industrial -- Periodicals; Médecine du travail -- Périodiques; 616.9803
• DOI: 10.1002/ajim.22533
• Languages: English
• ISSNs: 0271-3586

Abstract

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. Am. J. Ind. Med. 58:1235–1245, 2015. Published 2015. This article is a U.S. Government work and is in the public domain in the USA.