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Diacetyl-Induced Lung Disease

Published on Jan 1, 2006in Toxicological Reviews
· DOI :10.2165/00139709-200625040-00006
Philip I Harber27
Estimated H-index: 27
(UCLA: University of California, Los Angeles),
Kaochoy Saechao5
Estimated H-index: 5
(UCLA: University of California, Los Angeles),
Catherine Boomus1
Estimated H-index: 1
(UCLA: University of California, Los Angeles)
Abstract
Diacetyl is a diketone flavouring agent that is commonly employed for buttery taste as well as other purposes. Industrial exposure to flavouring agents, particularly diacetyl, has recently been associated with bronchiolitis obliterans, a severe respiratory illness producing fibrosis and obstruction of the small airways. This has been most commonly reported in the microwave popcorn production industry, but it has occurred elsewhere. In addition to bronchiolitis obliterans, spirometry abnormalities (fixed airflow obstruction) and respiratory symptoms have been associated with exposure. A direct effect on the respiratory epithelium with the disorganised fibrotic repair appears most likely as the underlying mechanism. Current data suggest that diacetyl is the agent responsible, although it is possible that diacetyl is simply a marker for another causative agent.
  • References (19)
  • Citations (38)
References19
Newest
#1Randy Boylstein (NIOSH: National Institute for Occupational Safety and Health)H-Index: 8
#2Chris Piacitelli (NIOSH: National Institute for Occupational Safety and Health)H-Index: 9
Last.Kathleen Kreiss (NIOSH: National Institute for Occupational Safety and Health)H-Index: 40
view all 6 authors...
#1J. S. Fedan (NIOSH: National Institute for Occupational Safety and Health)H-Index: 5
#2J.A. Dowdy (NIOSH: National Institute for Occupational Safety and Health)H-Index: 2
Last.Ann F. Hubbs (NIOSH: National Institute for Occupational Safety and Health)H-Index: 38
view all 4 authors...
#1Muge Akpinar-Elci (NIOSH: National Institute for Occupational Safety and Health)H-Index: 12
#2Kimberly J Stemple (UCSF: University of California, San Francisco)H-Index: 4
Last.David N. Weissman (NIOSH: National Institute for Occupational Safety and Health)H-Index: 25
view all 7 authors...
#1Greg Kullman (NIOSH: National Institute for Occupational Safety and Health)H-Index: 15
#2Randy Boylstein (NIOSH: National Institute for Occupational Safety and Health)H-Index: 8
Last.Kathleen Kreiss (NIOSH: National Institute for Occupational Safety and Health)H-Index: 40
view all 6 authors...
#1Muge Akpinar-Elci (CDC: Centers for Disease Control and Prevention)H-Index: 12
#2W.D. TravisH-Index: 1
Last.Kathleen KreissH-Index: 40
view all 4 authors...
Cited By38
Newest
#1Phillip W. Clapp (UNC: University of North Carolina at Chapel Hill)H-Index: 8
#2Katelyn S. Lavrich (UNC: University of North Carolina at Chapel Hill)H-Index: 5
Last.Ilona Jaspers (UNC: University of North Carolina at Chapel Hill)H-Index: 27
view all 6 authors...
#1Rachel Z. Behar (UCR: University of California, Riverside)H-Index: 5
#2Wentai Luo (PSU: Portland State University)H-Index: 18
Last.Prue Talbot (UCR: University of California, Riverside)H-Index: 31
view all 5 authors...
#1Rachel Z Behar (UC: University of California)H-Index: 2
#2Yuhuan Wang (UC: University of California)H-Index: 2
Last.Prue Talbot (UC: University of California)H-Index: 31
view all 3 authors...
#1Phillip W. Clapp (UNC: University of North Carolina at Chapel Hill)H-Index: 8
#2Erica A. Pawlak (UNC: University of North Carolina at Chapel Hill)H-Index: 4
Last.Ilona Jaspers (UNC: University of North Carolina at Chapel Hill)H-Index: 27
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View next paperBronchiolitis Obliterans Syndrome in Chemical Workers Producing Diacetyl for Food Flavorings