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首页> 外文会议>Annual conference of the International Society of Exposure Science >Pulmonary Obstruction among Workers at a Food Flavorings Manufacturing Facility
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Pulmonary Obstruction among Workers at a Food Flavorings Manufacturing Facility

机译：食品调味料制造厂工人的肺部阻塞

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Objective: Pulmonary obstruction, characterized by an abnormally low FEV1 value along with a low FEV1/FVC ratio, has been studied for a possible association with occupational exposure to food flavorings. To further evaluate a potential link between flavorings and obstruction, we examined the prevalence of obstruction at a U.S. food flavorings manufacturing facility. Methods: Spirometry was conducted between 1998 and 2009 for 107 workers at the flavorings manufacturing facility. A prevalence odds ratio was estimated to compare the prevalence of obstruction at the facility to an expected value estimated from NHANES Ⅲ. The prevalence odds ratio was adjusted for age (younger than 40 or 40 and older), gender, race/ethnicity, smoking status (ever smoker, yeso) and body mass index (BMI; less than 25 kg/m2, 25 to less than 30 kg/m2, or greater than or equal to 30 kg/m2) at time of most recent pulmonary function test. A 95% CI for the resulting prevalence odds ratio was determined by the Byar method. Results: Of the 107 workers studied, 3 (2.8%) demonstrated a pattern of pulmonary obstruction on their most recent spirometry test. One additional worker demonstrated a mixed obstructive/restrictive pattern. The corresponding prevalence odds ratio for the relative prevalence of obstruction was 0.41 in this population (95% CI: 0.08-1.20) with 7.29 cases of an obstructive pattern expected using the NHANES Ⅲ cohort. Conclusions: The prevalence of obstruction within this group of flavorings workers was consistent with the expected number of cases in the general population. Generalizing these results should be performed in the context of sample size considerations. However, this cohort represents one of the larger flavorings manufacturing facility cohorts studied to date.
机译：目的：研究以FEV1值异常低且FEV1 / FVC比值异常为特征的肺阻塞，可能与职业接触食品调味剂有关。为了进一步评估调味剂与阻塞之间的潜在联系，我们检查了美国食品调味剂生产工厂中阻塞的普遍程度。方法：在1998年至2009年之间对调味品生产工厂的107名工人进行了肺活量测定。通过估算患病率，可以比较设施阻塞的患病率与NHANESⅢ估算的期望值。根据年龄（40岁以下或40岁以上），性别，种族/民族，吸烟状况（吸烟者，是/否）和体重指数（BMI;小于25 kg / m2，25至25在最近的肺功能测试时小于30 kg / m2，或大于或等于30 kg / m2。通过Byar方法测得的患病几率比为95％CI。结果：在研究的107名工人中，有3名（2.8％）在最近的肺活量测定测试中表现出肺阻塞的模式。另一名工人表现出混合的阻塞性/限制性模式。在该人群中，相对阻塞率的相对患病率比为0.41（95％CI：0.08-1.20），其中使用NHANESⅢ队列预期为7.29例阻塞模式。结论：该组调味剂工人中的阻塞发生率与普通人群中预期的病例数一致。将这些结果归纳起来应该在考虑样本量的情况下进行。但是，该队列代表了迄今为止研究的较大的调味品制造设施队列之一。

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