Diacetyl and other flavorings in Food Production Industries

食品生产行业中的二乙酰和其他调味品

• 批准号: 7937608
• 金额: $ 10.97万
• 依托单位: NATIONAL INSTITUTE OF ENVIRONMENTAL HEALTH SCIENCES
• 依托单位国家: 美国
• 资助国家: 美国
• 起止时间: 至
• 项目状态: 未结题
• 来源: https://reporter.nih.gov/project-details/7937608
• 关键词: Diacetyl; other; flavorings; Food; Production

Occupational exposures in the food production industry have been associated with respiratory disease, including bronchiolitis obliterans (BO), an uncommon lung disease characterized by fixed airways obstruction. A review of common ingredients listed diacetyl among other flavorings and recent attention currently has been focused on diacetyl as the potential cause. Diacetyl is a component of natural butter, albeit a very small proportion. It is used to impart a butter flavor to food items, but is also used to create a number of other flavors including but not limited to strawberry, caramel, hazelnut and butterscotch. In 2007, the United Food and Commercial Workers Union nominated diacetyl for long-term inhalation testing by the NTP because of potential worker exposure via inhaltion. In addition to assessing the inhalation hazard from diacetyl, there is a need to characterize industry-wide worker exposures. NIOSH has identified critical research needs for workers exposed to diacetyl, including the measurement of workplace inhalation to diacetyl in food production industries. Respiratory issues have been anecdotally reported for cheese production (Wisconsin), yogurt (Ohio), and potato chip manufacturing. However, the potential for both exposure and disease in the flavored food production industry still remains largely unstudied. This project will fill an important gap in the understanding and quantification of exposures downstream from the flavoring manufacturer. In FY2009 recruiting began and to date seven companies from various food production industries have expressed interest in the study. A walkthrough has been conducted at four of the companies, and two exposure assessment surveys have been completed, with two more scheduled prior to the end of FY2009. In FY2010, recruitment will continue with the goal of identifying 4 to 6 more companies interested in the study. Six more walkthroughs and subsequent exposure assessment surveys are planned for the next fiscal year for a total of 10 sites participating in the exposure assessment surveys.

食品生产行业的职业暴露与呼吸道疾病有关，包括闭塞性细支气管炎（BO），这是一种以固定气道阻塞为特征的罕见肺病。 一项对常见成分的综述将双乙酰列为其他调味品中的一种，最近的注意力集中在双乙酰作为潜在的原因上。 双乙酰是天然黄油的一种成分，尽管比例很小。 它用于赋予食品黄油风味，但也用于产生许多其他风味，包括但不限于草莓，焦糖，榛子和奶油糖果。 2007年，美国食品和商业工人联合会（United Food and Commercial Workers Union）提名由NTP进行长期吸入测试，因为工人可能会通过吸入接触双乙酰。 除了评估双乙酰的吸入危害外，还需要确定整个行业工人接触的特征。 NIOSH已经确定了暴露于双乙酰的工人的关键研究需求，包括测量食品生产行业中工作场所吸入双乙酰的情况。据传闻，奶酪生产（威斯康星州）、酸奶生产（俄亥俄州）和薯片生产都存在呼吸系统问题。 然而，调味食品生产行业中暴露和疾病的可能性仍然在很大程度上未被研究。 该项目将填补对调味品制造商下游暴露的理解和量化方面的一个重要空白。 2009财政年度开始招募，迄今为止，来自不同食品生产行业的七家公司表示对这项研究感兴趣。 对其中四家公司进行了演练，并完成了两项风险评估调查，计划在2009财政年度结束前再进行两项调查。 在2010财政年度，招聘工作将继续进行，目标是再确定4至6家对研究感兴趣的公司。 计划在下一个财政年度对参加接触评估调查的总共10个地点再进行6次步行调查和随后的接触评估调查。