烹调油烟对职业接触人群血脂水平影响的研究

Study on impact of cooking fume to lipids in blood of occupational crowd

目的:探讨烹调油烟对职业接触人群氧化抗氧化水平、免疫功能及遗传毒性等方面的影响。方法:通过问卷调查筛选出广州市东山区110名餐饮业从业人员作为研究对象,测定血脂六项、血常规。结果:血脂六项中的总胆固醇(CHOL)、载脂蛋白B(apoB)、低密度脂蛋白胆固醇(LDL),血常规中的白细胞水平均显著高于对照组(P<0.05),而肺活量及其他项目二组间无显著性差异(P>0.05)。而且烹调油烟接触组的CHOL、apoB、LDL与其接触工龄呈显著正相关。结论:烹调油烟可影响机体的氧化抗氧化平衡,具有一定的遗传毒性,可能有免疫抑制作用,对肺功能的影响有待进一步研究。

Objective:To estimate the effects on oxidation-antioxidation level,immunity function and genetic toxity to the workers occupationally contacted with COF. Methods:110 subjects with jobs of catering trade were enrolled into this study by questionnaire investigation, serum MDA,SOD,activity of Lysozyme,micronucleus formation of lymphocyte in periphery lmyphocytes,blood lipids,blood routine and vital capacity were determined. Results:Compared with control group, serum MDA, micronucleus formation of lymphocyte in perinphery lymphocytes, CHOL, apoB LDL, WBC and mononuclear cells in COF comtacted group are significantly higher. Conclusion:COF may injure oxidation-antioxidation system and have genetic toxity. It may depress immunity function.But the harm to lung function need a further study.