烹调油烟对职业接触人群氧化抗氧化水平的影响

Effects of cooking oil fume on oxidation and anti-oxidation level in cooks in eating house

目的 探讨烹调油烟对职业接触人群氧化抗氧化水平的影响。方法 通过问卷调查从广州市东山区的 2 9家饮食店中筛选出工种为烧烤或掌勺、工龄为 4年或以上的 6 5名厨师作为油烟接触组 (实验组 ) ;选择 4 3名不接触油烟并与实验组年龄、烟酒嗜好等其他条件相近的饮食从业人员作为对照组 ,分别测定其血清丙二醛 (MDA)、超氧化物歧化酶 (SOD)的水平及其工作环境的CO、CO2 、甲醛及可吸入性颗粒等空气质量指标。结果 烹调油烟接触组血清MDA浓度 [(4 1 85± 1 0 6 3)μmol/L]高于对照组 [(3 6 6 4± 1 1 4 3) μmol/L](P <0 0 5 ) ,与其接触工龄、油烟环境中的CO、CO2 、甲醛及可吸入性颗粒呈正相关 (r为 0 4 0 1～ 0 5 78,P <0 0 1 ) ;而接触组的SOD浓度 [(97 2 0 9± 2 3 5 2 5 )μmol/L]与对照组 [(90 834± 2 8 2 74 ) μmol/L]比较差异无显著性 (P >0 0 5 )。

Objective To estimate the effects of Cooking Oil Fume (COF) on oxidation and anti oxidation level in cooks in eating house. Methods Conducted on a sample of 65 male cooks exposed to COF and 43 controls with an identical distribution by sex, age and smoking from 29 eating houses. All subjects surveyed by questionnaire and serum MDA、SOD test. CO、CO 2、formaldehyde and inhaled granule in working area were tested. Results Serum MDA in COF exposed group was(4 185±1 063) μmol/L significantly higher than that (3 664±1 143) μmol/L in control group( P <0 05)and Serum MDA level was positively correlated with CO、CO 2、formaldehyde and inhaled granule in working area (r range:0 401～0 578, P <0 01). The SOD concentrations difference between exposed group [(97 209±23 525)μmol/L] and control group [(90 834±28 274)μmol/L] was not significant. Conclusion COF appeared to have an injure effect on oxidation antioxidation system in exposed person.