Respiratory morbidity in a coffee processing workplace with sentinel obliterative bronchiolitis cases
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2015/12/01
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Description: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 1s 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. [Description provided by NIOSH]
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ISSN:0271-3586
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Volume:58
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Issue:12
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NIOSHTIC Number:nn:20046949
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Citation:Am J Ind Med 2015 Dec; 58(12):1235-1245
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Contact Point Address:Rachel L. Bailey, DO, MPH, Field Studies Branch, Respiratory Health Division, National Institute for Occupational Safety and Health, 1095 Willowdale Road, MS H2800, Morgantown,WV 26505
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Email:feu2@cdc.gov
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CAS Registry Number:
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Federal Fiscal Year:2016
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Peer Reviewed:True
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Source Full Name:American Journal of Industrial Medicine
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Main Document Checksum:urn:sha-512:e06a971bffc7a555f442359dd19a8ce2cc655ee0cfa4c275adaf0083544f5ec4de143ffe08965ad7ff3f2142fa2de3c4c2973197a9a586847ec6c5e3641370fa
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