Case Report: Flavoring-Related Lung Disease in a Coffee Roasting and Packaging Facility Worker With Unique Lung Histopathology Compared With Previously Described Cases of Obliterative Bronchiolitis

Case Report: Flavoring-Related Lung Disease in a Coffee Roasting and Packaging Facility Worker With Unique Lung Histopathology Compared With Previously Described Cases of Obliterative Bronchiolitis

Occupational exposure to diacetyl, a butter flavor chemical, can result in obliterative bronchiolitis. Obliterative bronchiolitis is characterized by exertional dyspnea, fixed airflow obstruction, and histopathologic constrictive bronchiolitis, with bronchiolar wall fibrosis leading to luminal narro...

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Bibliographic Details
Main Authors: R. Reid Harvey, Brie H. Blackley, Eric J. Korbach, Ajay X. Rawal, Victor L. Roggli, Rachel L. Bailey, Jean M. Cox-Ganser, Kristin J. Cummings
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-05-01
Series:Frontiers in Public Health
Subjects:
diacetyl
2
3-pentanedione
coffee roasting and packaging
obliterative bronchiolitis
flavoring-related lung disease
Online Access:https://www.frontiersin.org/articles/10.3389/fpubh.2021.657987/full

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https://www.frontiersin.org/articles/10.3389/fpubh.2021.657987/full

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