Polyvinyl chloride pyrolysis products. A potential cause for respiratory impairment

Abstract

A limited investigation of respiratory and other symptom prevalence, plus before and after shift ventilatory capacity was conducted among a group of 17 meat wrappers exposed to pyrolysis products of polyvinyl chloride and a group of 21 control subjects. Exposed meat wrappers showed a higher prevalence of cough, phlegm, hay fever, and asthma than did the control group. The exposed group also demonstrated relative decreases in forced expiratory volume, one second (FEV1.0) and forced expiratory flow 50% (FEF50) after one shift of work; whereas, the controls showed an opposite tendency. These findings suggest that meat wrappers exposed to pyrolysis products of polyvinyl chloride might be adversely affected. The results, while suggestive, are not totally conclusive owing to the fact that there was not ideal matching of the exposed and control groups in regard to age, height, race, sex, and smoking status.