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Measuring Carbon Content in Airway Macrophages Exposed to Carbon-Containing Particulate Matters
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Work-related spirometric restriction in flavoring manufacturing workers.

Kathleen Kreiss1

  • 1Division of Respiratory Disease Studies, National Institute for Occupational Safety and Health, Morgantown, West Virginia.

American Journal of Industrial Medicine
|November 23, 2013
PubMed
Summary

Workers in flavoring production face occupational lung disease risks. Spirometry revealed significant lung function abnormalities, particularly restrictive patterns, linked to flavorings exposure.

Keywords:
diacetylexcessive declineflavoringshydrogen sulfidespirometric restrictionspirometry

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Area of Science:

  • Occupational Health
  • Pulmonary Medicine
  • Industrial Hygiene

Background:

  • Workers in flavoring production are susceptible to occupational lung diseases.
  • Flavoring agents, commonly used in food and other industries, pose potential respiratory health risks.

Purpose of the Study:

  • To evaluate lung function abnormalities in flavoring production workers.
  • To assess the relationship between flavorings exposure and respiratory health outcomes.
  • To compare spirometry results to the general U.S. population.

Main Methods:

  • Analysis of serial spirometry data from a corporate medical surveillance program.
  • Assessment of forced expiratory volume in one second (FEV1) and forced vital capacity (FVC) declines.
  • Comparison of lung function parameters between workers with varying exposure potentials.

Main Results:

  • 30 out of 106 workers showed spirometric restriction; 3 showed obstruction.
  • The prevalence of restriction was 3.7 times higher than expected.
  • Higher exposure potential correlated with greater declines in FEV1 and FVC, and increased odds of excessive FEV1 decline.

Conclusions:

  • Flavoring production exposures are associated with spirometric abnormalities, including restrictive lung disease.
  • Abnormalities evolved during employment, indicating a progressive occupational lung disease process.
  • These findings suggest a link between flavoring exposures and diverse respiratory pathophysiology.