Dive Brief:
- The food industry may have an insufficient awareness of the health risks of inhaling talc. Dr. Jos Rooijackers, a pulmonologist, presented this finding at the European Respiratory Society's (ERS) International Congress last month.
- Talcosis, caused by inhalation of talc, is a pulmonary disease characterized by inflammation in the lungs. Rooijackers studied workers in a chocolate factory where one worker had already been diagnosed with the disease and identified at least one other person, and possibly two, with the talcosis.
- Talc is considered a safe food additive. It is used as a carrier for food coloring and as a separating agent because talc goes through the body and isn't digested.
Dive Insight:
This research highlights the importance of food manufacturers being aware of the potential risks of all ingredients, monitoring employee health risks and taking steps to limit exposure to ingredients that may present risks. Researchers noted that inhalation of other food additives, flavors and enzymes could pose as yet unidentified respiratory hazards, and they should be studied.