Flavouring-Related Lung Disease
Also known as: Flavoring-Related Lung Disease
Flavouring related lung disease is an occupational lung disease from inhaling volatile flavouring chemicals, chiefly diacetyl (2,3-butanedione) and the related 2,3-pentanedione. Its main form is constrictive bronchiolitis, with fixed airflow obstruction.
Exposure. Microwave popcorn and flavouring manufacture, bakery and dairy flavour mixing, coffee roasting and grinding, and heated e-cigarette liquid production.
Epidemiology. Cases cluster in single workplaces. Risk relates to exposure level, heating and mixing tasks, and poor ventilation.
Spectrum. Upper airway irritation, asthma like illness, and irreversible obstructive disease with bronchiolitis obliterans.
Prognosis. Obstruction is usually non-reversible, and progression to respiratory failure occurs. Early removal may slow decline.
Pathophysiology.
Volatile diketones deposit in the airway epithelium and injure bronchiolar epithelial cells. Repair is disordered, with submucosal fibrosis narrowing or occluding small airways.
The result is constrictive bronchiolitis with air trapping and obstruction.













