Document Type
Letter to the Editor
Publication Date
2014
DOI
10.3109/10408444.2014.930092
Publication Title
Critical Reviews in Toxicology
Volume
44
Issue
7
Pages
638-639
Abstract
We were greatly dismayed by Pierce et al.’ s report on the associations between exposure to Diacetyl and 2,3-pentanedione and cigarette smoking (Pierce et al. 2014). It stated that “ Diacetyl and 2,3-pentanedione exposures from cigarette smoking far exceed occupational exposures for most food/flavoring workers who smoke. ” Based on this finding, the authors suggested that “ previous claims of a significant exposure – response relationship between diacetyl inhalation and respiratory disease in food/flavoring workers were confounded because none of the investigations considered or quantified the non-occupational diacetyl exposure from cigarette smoke, yet all the cohorts evaluated had considerable smoking histories. ”
ORCID
0000-0001-8094-261X (Akpinar-Elci)
Original Publication Citation
Akpinar-Elci, M., & Elci, O. C. (2014). Re: Pierce et al. Diacetyl and 2,3-pentanedione exposures associated with cigarette smoking: Implications for risk assessment of food and flavoring workers Crit Rev Toxicol, 2014; 44(5): 420-435. Critical Reviews in Toxicology, 44(7), 638-639. doi:10.3109/10408444.2014.930092
Repository Citation
Akpinar-Elci, Muge and Elci, Omur Cinar, "Re: Pierce et al. Diacetyl and 2,3-Pentanedione Exposures Associated with Cigarette Smoking: Implications for Risk Assessment of Food and Flavoring Workers Crit Rev Toxicol, 2014; 44(5): 420-435" (2014). Center for Global Health Publications. 4.
https://digitalcommons.odu.edu/globalhealth_pubs/4
Comments
Web of Science: "Free full-text from publisher."