Popcorn Lung: the Discovery of a New Disease
Popcorn Lung: the Discovery of a New Disease
Recently, an epidemic of pulmonary disease has been recognized among workers in a popcorn
 factory in Jasper, Missouri. The exposure agent has not yet been identified, but suspects
 include butter flavoring and the powdered salt used in the mixing room. This disease
 resembles "Bronchiolitis Obliterans Syndrome", an illness that makes it difficult to breathe.
 Of the 117 workers studied, one year later, 25 subjects whom were working in the mixing room
 or in the microwave packaging area have had decreases in lung function seven times the norm
 for their age. Industrial hygiene experts revealed that dust concentrations of salt and other
 flavorings were much higher in the mixing room compared to the office and outdoor work areas.
 Recently, rats were exposed to vapors created by heating the butter flavor compound obtained
 from this plant. Six-hour exposure to vapors at very high concentration resulted in
 significant damage to the breathing apparatus. Thus, there is clinical, epidemiological, and
 animal toxicity data that appears to implicate some constituent present during the mixing of
 the butter flavoring, salt, and oil causing a form of obstructive airway disease that has
 been rapidly progressive in a number of workers. It is not clear what the pathophysiologic
 nature of this entity is, though it resembles Bronchiolitis Obliterans Syndrome. It is not
 known what the long term consequence of this will be on the active workers, nor is it clear
 whether preventive measures taken to reduce exposures in the mixing room and elsewhere in the
 plant are going to be effective.
Current employees who have a decline in FEV1 larger than 200cc within the past year will be
 eligible to participate. All index cases will be eligible to participate.