In July, Dr. Cecile Rose, the chief occupational and environmental medicine physician at National Jewish Medical and Research Center, the most prestigious lung disease hospital in the country, wrote to the FDA, CDC, EPA and OSHA, informing the agencies of a patient she had recently identified
“with significant lung disease whose clinical findings are similar to those described in affected workers, but whose only inhalational exposure is as a heavy, daily consumer of butter flavored microwave popcorn.”
This letter is a red flag, suggesting that exposure to food flavor chemicals is not just killing workers, but may also be causing disease in people exposed to food flavor chemicals in their kitchens.
