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Over the last decade, an increased awareness has developed regarding the potential dangers of worker exposures to airborne flavorings chemicals. These exposures have been associated with an increased risk of developing Occupational Lung Disease (OLD). The potential association between occupational exposures to the food flavoring chemical diacetyl, often used in formulations of butter flavoring, and reports of several cases of fixed obstructive lung disease in microwave popcorn manufacturing environments, was first described in 2002 [1,2]. Subsequently, a causal relationship between flavorings exposures and OLD was suggested to exist more broadly in other workplaces in which food flavorings, particularly butter flavorings, are manufactured or used [3,4]. Such settings have included bakeries, movie theater concessions, breweries, wineries, restaurant kitchens, and even the homes of consumers preparing microwave popcorn [5].

Diacetyl and Bronchiolitis Obliterans: Review of Patient Histories and Assessment of the Strength of Evidence for a Causal Relationship