Respiratory Morbidity in a Coffee Processing Workplace With Sentinel Obliterative Bronchiolitis Cases

Bailey, Rachel L.; Cox-Ganser, Jean M.; Duling, Matthew G.; LeBouf, Ryan F.; Martin, Stephen B.; Bledsoe, Toni A.; Green, Brett J.; Kreiss, Kathleen

doi:10.1002/ajim.22533

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Respiratory Morbidity in a Coffee Processing Workplace With Sentinel Obliterative Bronchiolitis Cases

Published Date:

Nov 2 2015

Publisher's site:

http://dx.doi.org/10.1002/ajim.22533 New Site Icon

Source:

Am J Ind Med. 58(12):1235-1245.

[PDF-857.98 KB]

Details:

Personal Authors:

Bailey, Rachel L. ; Cox-Ganser, Jean M. ; Duling, Matthew G. ; LeBouf, Ryan F. ; Martin, Stephen B. ; ... More ▼

Keywords:

[+]

Pubmed ID:

26523478

Pubmed Central ID:

PMC4715657

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 1 s 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.

Document Type:

Journal Article

Collection(s):

CDC Public Access

Funding:

CC999999/Intramural CDC HHS/United States

Supporting Files:

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