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Flavorings-Related Lung Disease - Hazards and Solutions

Flavorings-Related Lung Disease - Hazards and Solutions

Hazards and Solutions

OSHA and NIOSH recommend that employers protect workers exposed to flavorings by:

  • Assessing exposures,
  • Implementing engineering controls and work practices,
  • Providing personal protective equipment, including respirators if needed,
  • Offering medical monitoring that includes lung function testing, and
  • Training employees

For detailed discussions about topics such as engineering controls, respiratory protection, and medical monitoring see:

Flavorings-Related Lung Disease

Flavorings-Related Lung Disease

Health Effects

What are the health effects of flavorings-related lung disease?

Exposure to certain airborne flavorings is associated with higher rates of respiratory symptoms such as cough, fatigue, and difficulty breathing with exertion or exercise. Studies have shown an association with occupational exposure to certain flavorings and the development of lung disease characterized by fixed airways obstruction.

Flavorings-Related Lung Disease - Standards

Standards

There are currently no specific OSHA standards for occupational exposure to butter-flavoring, diacetyl, or 2,3-pentanedione. However, OSHA standards regulating all workplaces offer protection to workers exposed to these substances.

This section highlights OSHA standards and documents related to occupational exposure to butter-flavoring or the chemical diacetyl.