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Respiratory morbidity in a coffee processing workplace with sentinel obliterative bronchiolitis cases
Rachel L Bailey1, Jean M Cox-Ganser1, Matthew G Duling1
1Centers for Disease Control and Prevention (CDC), National Institute for Occupational Safety and Health (NIOSH), Respiratory Health Division, Field Studies Branch, Morgantown, WV.
American Journal of Industrial Medicine
|November 3, 2015
Summary
Coffee workers exposed to diacetyl and 2,3-pentanedione experience significant lung issues, including shortness of breath and obstruction. These risks are present in both flavoring and grinding/packaging areas.
Area of Science:
- Occupational Health
- Pulmonology
- Environmental Health
Background:
- A previous study linked obliterative bronchiolitis to coffee work, prompting an investigation into current workers.
- Elevated levels of diacetyl and 2,3-pentanedione were identified in coffee flavoring and grinding/packaging areas.
Purpose of the Study:
- To assess occupational lung morbidity in current coffee workers.
- To investigate the association between diacetyl and 2,3-pentanedione exposure and respiratory symptoms and lung function abnormalities.
Main Methods:
- A cross-sectional study involving 75 coffee workers (88% participation).
- Lung function measurements and worker interviews were conducted.
- Exposure groups were defined based on work history, and standardized morbidity ratios (SMRs) were calculated.
Main Results:
- Elevated SMRs were observed for dyspnea (1.6-fold) and obstruction (2.7-fold).
- Workers exposed to both coffee flavoring and unflavored coffee grinding/packaging showed significantly reduced lung function (FEV1/FVC and %MEF).
Conclusions:
- Current coffee workers exhibit occupational lung morbidity linked to diacetyl and 2,3-pentanedione exposure.
- These exposures and associated risks are not confined to flavoring operations alone.
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