A NIOSH-indexed study found higher prevalences of chronic respiratory symptoms among cocoa-exposed workers than referents, significant across-shift reductions in ventilatory-capacity tests, and immediate FEV1 decreases after cocoa-extract challenge in two of three cocoa workers tested. Mean cocoa-processing total dust was 9.1 mg/m3 and respirable dust 2.1 mg/m3, reported as above recommended standards.
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Abstract · 1Both the cocoa and flour exposed workers had significantly higher prevalences of all chronic respiratory symptoms ... Exposed workers also demonstrated significant reductions across the work shift for all ventilatory capacity tests. ... The mean total dust level in the cocoa processing area was 9.1mg/m3 and the mean respirable fraction was 2.1mg/m3; these values were in excess of recommended standards.
A NIOSH-indexed study of cocoa and flour processing workers reported occupational asthma in 2 of 40 cocoa workers, significant across-shift ventilatory reductions, and bronchoprovocation responses to cocoa-dust extract; it concluded that exposed workers may be at high risk of allergic sensitization and respiratory impairment.
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page 1 · Abstract · 1Occupational asthma was diagnosed in 2 (5%) of the cocoa workers ... Bronchoprovocation testing demonstrated significant decreases in lung function following inhalation of cocoa dust extract ... These data suggest that workers employed in the processing of cocoa and flour may be at a high risk for the development of allergic sensitization and respiratory impairment.
A study of cocoa-processing workers reported a high prevalence of chronic respiratory symptoms, occupational asthma in 5% of cocoa workers, acute cough and eye irritation during shifts, and significant lung-function decreases after inhalation of cocoa-dust extract; the authors concluded that cocoa-processing workers may be at high risk of allergic sensitization and respiratory impairment.
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page 1 · Abstract · 1A high prevalence of chronic respiratory symptoms was recorded in exposed workers, varying from 5.0% to 30.0% in cocoa workers and from 5.7% to 28.3% in flour workers. Occupational asthma was diagnosed in 2 (5%) of the cocoa workers and in 3 (5.7%) of the flour workers. ... There was also a high prevalence of acute symptoms that developed during the work shift, being highest for cough (cocoa: 57.5%; flour: 50.9%) and eye irritation (cocoa: 50.0%; flour: 54.7%). ... These data suggest that workers employed in the processing of cocoa and flour may be at a high risk for the development of allergic sensitization and respiratory impairment.