Respiratory morbidity in a coffee processing workplace with sentinel obliterative bronchiolitis cases

Abstract

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.

Health hazard evaluation report: evaluation of exposures and respiratory health at a coffee processing facility.

“…Occupational exposure to diacetyl and 2,3-pentanedione can cause loss of lung function and the lung disease obliterative bronchiolitis [NIOSH 2016]. Some coffee processing employees developed obliterative bronchiolitis while working at a coffee processing facility that used flavorings and had elevated levels of diacetyl and 2,3-pentanedione throughout the facility [CDC 2013;Bailey et al 2015;Duling et al 2016]. Whether coffee processing employees at other facilities are at risk of lung disease from exposures to diacetyl, 2,3-pentanedione, and 2,3-hexanedione is not known.…”

“…It should be noted that grinding was performed infrequently because the majority of sales were whole bean. Although all personal and area TWA air concentrations of diacetyl and 2,3-pentanedione for the grinding area were below the NIOSH RELs, if grinding were performed more often, TWA air concentrations for the alpha-diketones could have been el evated; this was the case at another coffee processing facility NIOSH evaluated [Bailey et al 2015].…”

“…Known cases of coffee processing workers diagnosed with obliterative bronchiolitis had exposure to flavored coffee or worked in areas that flavor coffee [Bailey et al 2015]. Because this facility flavors coffee and headspace analyses of liquid flavorings used in this facility identified diacetyl, 2,3-pentanedione, and/or 2,3-hexanedione (Ta ble A5), the NIOSH Criteria document [NIOSH 2016] recommends that the employer institute a medical monitoring program for all employees who work in or enter areas where coffee is flavored.…”

“…Diacetyl (2,3-butanedione) and 2,3-pentanedione (acetyl propionyl) are kinds of volatile organic compounds (VOCs) known as alpha-diketones that are added as ingredients in food flavorings used in some food products such as microwave popcorn, bakery mixes, and flavored coffee [Day et al 2011;Kanwal et al 2006;Bailey et al 2015]. Diacetyl, 2,3-pentanedione, other VOCs, and gases such as carbon monoxide (CO) and carbon dioxide (CO 2 ) are naturally produced and released during the coffee roasting process [Duling et al 2016;Raffel and Thompson 2013;Daglia et al 2007;Nishimura et al 2003;Newton 2002].…”

“…A NIOSH health hazard evaluation at that facility demonstrated elevated levels of diacetyl and 2,3-pentanedione throughout the facility and exposure-related adverse respiratory health effects in the current workforce [Duling et al 2016;Bailey et al 2015]. Based on these findings, the coffee processing company that is the subject of this report wanted to be proactive, and thus management submitted a health hazard evaluation request to NIOSH to characterize potential exposures and perform a ventilation assessment; the management also agreed to a health evaluation.…”