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Coffee Roasters and Their Occupational Lung Disease: A Literature Review

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Abstract

Objective and Methods

Because of its characteristic sensory properties and physiological properties, coffee is one of the most popular beverages in the world. Roasted coffee beans are broadly consumed in nearly all classes of the population. The literature search used a lot of sites, including PubMed, Google Scholar, and ScienceDirect, and was further refined by reviewing titles, abstracts, and references in the bibliography to confirm additional missing reports. In this review, I collected the references for not only coffee intake and its related diseases, but also its beneficial effects on health, and investigated the toxic effects on workers, focusing on occupational lung diseases in the coffee roasting process, such as obstructive bronchiolitis.

Results and Conclusion

With respect to respiratory health for diacetyl and 2,3-pentanedione, air exposure was assessed in coffee packaging and roasting processes, and alpha-diketones were the most exposed during bean processing in the production process. OSHA recommended regular monitoring of diacetyl in related processes, providing respiratory protection to workers, and active medical surveillance, including health screening for all workers.

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Acknowledgements

This study was supported by the Korean Occupational Safety and Health Agency (Ulsan, Republic of Korea), the Ministry of Employment and Labor (Sejong, Republic of Korea), and a Grant-in-Aid for chemical hazard evaluation (2018).

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  1. Chemical Research Bureau, Occupational Safety and Health Research Institute, Korea Occupational Safety and Health Agency, #339-30 Expo-ro, Yuseong-gu, Daejeon, 34122, Republic of Korea

    Kyung-Taek Rim

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Rim, KT. Coffee Roasters and Their Occupational Lung Disease: A Literature Review. Toxicol. Environ. Health Sci. 11, 175–184 (2019). https://doi.org/10.1007/s13530-019-0403-7

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