RATIONALE: @entity5924 in former coffee workers prompted a cross-sectional study of current workers. @entity12741 and @entity68938 levels were highest in areas for flavoring and grinding/packaging unflavored coffee. METHODS: We interviewed 75 (88%) workers, measured lung function, and created exposure groups based on work history. We calculated standardized morbidity ratios (SMRs) for symptoms and @entity854 . We examined health outcomes by exposure groups. RESULTS: SMRs were elevated 1.6-fold for @entity1353 and 2.7-fold for obstruction. The exposure group working in both coffee flavoring and grinding/packaging of unflavored coffee areas had significantly lower mean ratio of forced expiratory volume in 1   s to forced vital capacity and percent predicted mid-expiratory flow than workers without such exposure. CONCLUSION: Current workers have occupational lung morbidity associated with high @entity12741 and @entity68938 exposures, which were not limited to flavoring areas. Am. J. Ind. Med. 58:1235-1245, 2015. Published 2015. This article is a U.S. Government work and is in the public domain in the USA.

Respiratory morbidity in a coffee processing workplace with sentinel obliterative XXXX cases.

@entity1353 :: ('MESH:D004417', 'Disease') :: ['dyspnea'] @entity68938 :: ('MESH:C013186', 'Chemical') :: ['2,3-pentanedione'] @entity12741 :: ('MESH:D003931', 'Chemical') :: ['Diacetyl', 'diacetyl'] @entity854 :: ('MESH:D018376', 'Disease') :: ['spirometric abnormalities'] @entity5924 :: ('MESH:D001988', 'Disease') :: ['Obliterative bronchiolitis']
@entity5924 :: (MESH:D001988,Disease) :: ['bronchiolitis']
