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Induced sputum evaluation in microwave popcorn production workers.
Muge Akpinar-Elci1, Kimberly J Stemple, Paul L Enright
1NIOSH Division of Respiratory Diseases Studies, Centers for Disease Control and Prevention/National Institute for Occupational Safety and Health, Field Studies Branch, Mail Stop H-2800, 1095 Willowdale Rd, Morgantown, WV 26505, USA. melci@cdc.gov
Chest
|August 16, 2005
Summary
Workers exposed to popcorn flavoring agents show increased airway inflammation, specifically higher neutrophil counts. This study highlights a significant occupational hazard for popcorn production workers due to flavoring agent inhalation.
Area of Science:
- Occupational Health
- Pulmonary Medicine
- Toxicology
Background:
- Popcorn production workers may face respiratory risks from inhaling flavoring agents.
- Previous reports link flavoring agents to severe airways obstruction and bronchiolitis obliterans.
Purpose of the Study:
- To investigate the association between flavoring agent exposure and airway inflammation in popcorn production workers.
Main Methods:
- Fifty-nine high-exposure and 22 low-exposure workers underwent questionnaires, spirometry, and sputum induction.
- Sputum cell counts were compared against a healthy control group.
- High- and low-exposure groups were compared, along with all workers against controls.
Main Results:
- Nonsmoking workers exhibited significantly higher neutrophil concentrations than healthy controls.
- High exposure to flavoring agents was associated with a 3.8-fold increased odds of high neutrophil count.
- Elevated sputum interleukin-8 and eosinophil cationic protein levels were observed in high-exposure workers.
Conclusions:
- High exposure to popcorn flavoring agents is linked to neutrophilic airway inflammation in workers.
- These findings underscore the occupational hazard posed by flavoring agents in popcorn production.