Evaluation of the hypersensitivity potential of alternative butter flavorings

Details

• Personal Author:
  Anderson, Stacey E. ; Franko J ; Lukomska E ; Meade BJ ; Wells JR
• Description:
  Concern has been raised over the association of diacetyl with lung disease clinically resembling bronchiolitis obliterans in food manufacturing workers. This has resulted in the need for identification of alternative chemicals to be used in the manufacturing process. Structurally similar chemicals, 2,3-pentanedione, 2,3-hexanedione, 3,4-hexanedione and 2,3-heptanedione, used as constituents of synthetic flavoring agents have been suggested as potential alternatives for diacetyl, however, immunotoxicity data on these chemicals are limited. The present study evaluated the dermal irritation and sensitization potential of diacetyl alternatives using a murine model. None of the chemicals were identified as dermal irritants when tested at concentrations up to 50%. Similar to diacetyl (EC3 = 17.9%), concentration- dependent increases in lymphocyte proliferation were observed following exposure to all four chemicals, with calculated EC3 values of 15.4% (2,3-pentanedione), 18.2% (2,3-hexanedione), 15.5% (3,4- hexanedione) and 14.1% (2,3-heptanedione). No biologically significant elevations in local or total serum IgE were identified after exposure to 25-50% concentrations of these chemicals. These results demonstrate the potential for development of hypersensitivity responses to these proposed alternative butter flavorings and raise concern about the use of structurally similar replacement chemicals. Additionally, a contaminant with strong sensitization potential was found in varying concentrations in diacetyl obtained from different producers. [Description provided by NIOSH]
• Subjects:
  Chemistry Dermatitis Diacetyl Food-Processing Industry Hypersensitivity Lung Lung Diseases Occupational Health Pathology Respiratory System Respiratory Tract Diseases Risk Assessment Risk Factors Safety Skin Workplace

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• Keywords:
  Author Keywords: Diacetyl Butter Flavorings Chemical-composition Chemical Properties Dermal Exposures Exposure-levels Food Food-processing-industry Food-processing-workers Food Additives LLNA Lung-disease Lung Disorders Lung Function Models Risk-factors SensitizationDiacetyl Skin-exposure Skin-irritants Work Environment Workers

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• ISSN:
  0278-6915
• Document Type:
  Text
• Funding:
  Grant
• Genre:
  Journal Article
• Place as Subject:
  OSHA Region 3 ; West Virginia
• CIO:
  National Institute for Occupational Safety and Health (NIOSH)
• Division:
  HELD - Health Effects Laboratory Division
• Topic:
  Workplace Safety & Health
• Location:
  North America
• Pages in Document:
  373-381
• Volume:
  62
• NIOSHTIC Number:
  nn:20043209
• Citation:
  Food Chem Toxicol 2013 Dec; 62:373-381
• Contact Point Address:
  Stacey E. Anderson, National Institute for Occupational Safety and Health (NIOSH), 1095 Willowdale Drive, Morgantown, WV 26505
• Email:
  sanderson4@cdc.gov
• CAS Registry Number:
  2,3-Heptanedione (CAS RN 96-04-8) ; 2,3-Hexanedione (CAS RN 3848-24-6) ; 2,3-Pentanedione (CAS RN 600-14-6) ; Butanedione (CAS RN 431-03-8)
• Federal Fiscal Year:
  2013
• NORA Priority Area:
  Healthcare and Social Assistance ; Services
• Performing Organization:
  West Virginia University
• Peer Reviewed:
  True
• Start Date:
  20050701
• Source Full Name:
  Food and Chemical Toxicology
• End Date:
  20250630
• Collection(s):
  National Institute for Occupational Safety and Health
• Main Document Checksum:
  urn:sha-512:d743ac4d79e6d61d9f2b09ffdc4b19eb9cb15db785c1b2dbfa9e9833f5346fc4c524c5bad4ecc11b0cdc1d1d8e219ed7e0fa7848ed3787e9333cff847f38c3ac
• Download URL:
  https://stacks.cdc.gov/view/cdc/195173/cdc_195173_DS1.pdf
• File Type:
  [PDF - 805.38 KB ]