Flavoring Chemicals in E-Cigarettes: Diacetyl, 2,3-Pentanedione, and Acetoin in a Sample of 51 Products, Including Fruit- Candy- and Cocktail-Flavored E-Cigarettes. The Pennsylvania Code Online: Information included at this site has been derived directly from the Pennsylvania Code, the Commonwealth's official publication of rules.

Diacetyl, 2,3- Pentanedione, and Acetoin in a Sample of 5. Products, Including Fruit- , Candy- , and Cocktail- Flavored E- Cigarettes. Joseph G. Allen, Skye S. Flanigan, Mallory Le. Blanc, Jose Vallarino, Piers Mac.

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Naughton, James H. Stewart, and David C. Christiani Harvard T. H. Chan School of Public Health, Boston, Massachusetts, USA PDF Version (2.

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KB) Background: There are > 7,0. Flavoring chemicals gained notoriety in the early 2. There has been limited research on flavoring chemicals in e- cigarettes. Objective: We aimed to determine if the flavoring chemical diacetyl and two other high- priority flavoring chemicals, 2,3- pentanedione and acetoin, are present in a convenience sample of flavored e- cigarettes. Methods: We selected 5. E- cigarette contents were fully discharged and the air stream was captured and analyzed for total mass of diacetyl, 2,3- pentanedione, and acetoin, according to OSHA method 1. Results: At least one flavoring chemical was detected in 4.

Diacetyl was detected above the laboratory limit of detection in 3. Pentanedione and acetoin were detected in 2.

Flavoring chemicals in e- cigarettes: diacetyl, 2,3- pentanedione, and acetoin in a sample of 5. Environ Health Perspect 1. Address correspondence to J. G. Allen, Department of Environmental Health, Harvard T. H. Chan School of Public Health, 4.

Park Dr., Room 4. L, Boston, MA 0. 22. USA. Telephone: (6. E- mail: jgallen@hsph. This research was supported by National Institutes of Health, National Institute of Environmental Health Sciences center grant P3.

ES0. 00. 00. 2. The authors declare they have no actual or potential competing financial interests. However, some figures and Supplemental Material published in EHP articles may not conform to 5. If you need assistance accessing journal content, please contact ehponline@niehs. Our staff will work with you to assess and meet your accessibility needs within 3 working days. Pierce, Anders Abelmann, and Brent L. Finley. Joseph G. Allen, Skye S. Flanigan, Mallory Le.

Blanc, Jose Vallarino, Piers Mac. Naughton, James H. Stewart, and David C. Christiani. The World Health Organization (WHO) reports that $3 billion was spent on electronic cigarettes (e- cigarettes) in 2. United States alone, with sales expected to increase 1.

The CDC (Centers for Disease Control and Prevention) estimates that 1. CDC 2. 01. 3). E- cigarettes are not currently regulated; the U. S. Food and Drug Administration (FDA), which has the authority to regulate certain tobacco and nicotine- containing products under the Family Smoking Prevention and Tobacco Control Act (2. Act (FDA 2. 01. 4). Although the popularity and use of e- cigarettes continues to increase, data are lacking on the exposures and potential human health effects of the use of e- cigarettes. Concerns regarding e- cigarettes primarily focus on nicotine exposure, secondhand exposure, the potential for e- cigarettes to be a gateway to cigarette use, and renormalization/social acceptance of smoking (Bell and Keane 2.

Coleman et al. 2. Divx Movies Dvd Icarus (2017). Goniewicz et al. 2. Long 2. 01. 4; Mc. Millen et al. 2. 01. Trehy et al. Other recent investigations have focused on the chemical content of the e- cigarettes beyond nicotine, with researchers finding that users of e- cigarettes are exposed to carbonyl compounds, aldehydes, fine particulate matter, metals, propylene glycol, glycerol, formaldehyde, VOCs, and other additives (Bekki et al. Callahan- Lyon 2. Cheng 2. 01. 4; Goniewicz et al.

Hutzler et al. 2. Jensen et al. 2. 01. Orr 2. 01. 4; Pellegrino et al. Uchiyama et al. 2.

Williams et al. However, despite > 7,0. Zhu et al. 2. 01. Farsalinos et al. Hutzler et al. 2. Behar et al. 2. 01. JAMA that highlights the potential respiratory health effects from using flavored e- cigarettes (Barrington- Trimis et al. The use of flavorings in food products gained public attention in the early 2.

Hilts 2. 00. 1). The flavoring chemicals involved were on the Generally Recognized As Safe (GRAS) list that applies only to ingestion, but exposures were occurring via inhalation and very little was known about potential inhalation hazards of these chemicals at that time (FDA 2. In May 2. 00. 0, eight persons who had previously worked at a microwave popcorn–processing plant were reported to have severe bronchiolitis obliterans (Kreiss et al. OSHA 2. 00. 7). Researchers from the National Institute of Occupational Safety and Health (NIOSH) Division of Respiratory Disease Studies conducted an investigation at the facility where the affected workers were employed. The NIOSH investigation included medical testing (including pulmonary function testing, medical questionnaires and work history documentation) and industrial hygiene exposure measurements (including grab samples, use of direct reading instruments, and full shift samples). NIOSH determined that workers at this plant had > 2 times the expected rates of chronic cough, shortness of breath, asthma, and chronic bronchitis, and nonsmokers had > 1. CDC 2. 00. 7; Kreiss et al. A strong association was found between this excess of lung disease, including bronchiolitis obliterans, and airborne exposures to butter- flavoring chemicals in the facility.

Diacetyl was the most prominent chemical in the butter flavorings. Two other flavoring compounds of interest, acetoin and 2,3- pentanedione, were present in significant amounts or not sampled, respectively. Workers in the area where diacetyl- containing butter flavoring was added into heated mixing vats were exposed to volatilized flavor chemicals, and a significant, positive dose response relationship was identified (CDC 2. Kreiss et al. A follow- up investigation at six other microwave popcorn manufacturing facilities found that, in five of six plants, mixers of butter flavoring and packaging- area employees working near tanks of heated oil, with exposure to diacteyl as low as 0. Kanwal et al. Based on its occurrence in microwave popcorn manufacturing plants, bronchiolitis obliterans (and some related respiratory diseases of the small airways) became commonly known as “popcorn lung.” The findings of adverse health effects in workers at microwave popcorn plants prompted additional investigations. The CDC identified seven additional cases of bronchiolitis obliterans in workers at a flavoring manufacturing company (CDC 2.

Diacetyl is contained in a variety of flavors in addition to butter flavor (Table 1) (OSHA 2. Diacetyl, 2,3- pentanedione (a structurally related replacement for diacetyl), and acetoin are used in the manufacture of many other foods for a wide range of flavors beyond butter flavorings (e. Many of these same flavors are common in e- cigarette flavor cartridges, and are often sold with names that we consider to be potentially appealing to children, teenagers, and young adults: Cupcake, Fruit Squirts, Waikiki Watermelon, Cotton Candy, Tutti Frutti, Double Apple Hookah, Blue Water Punch, Oatmeal Cookie, and Alien Blood. Further, e- cigarettes use a battery- driven nicotine delivery system in which an atomizer produces an aerosol (and vapors of evaporated liquids) through the heating of e- cigarette liquids contained in replaceable cartridges or re- fillable wells (Burstyn 2. Jensen et al. 2. 01.

Table 1 – Flavors that contain diacetyl according to OSHA (OSHA 2. View Table (HTML Version) View larger image (TIF File) The heating, vaporization, and subsequent inhalation of these flavoring chemicals in e- cigarettes makes an exposure pathway for these flavorings that has significant similarities to those of the workers at the microwave popcorn facilities. In microwave popcorn manufacturing, flavorings, salt, and colorants are added to heated soybean oil (5. Kullman et al. The aerosol found to have a combustible fraction that ranged from 7. The aerosol was identified as salt particles and oil- coated salt particles, and much of the aerosol was of respirable size. The mixing rooms were where the highest air concentration of flavorings was found (Kullman et al.