烹调油烟对饮食从业人员的健康影响

Investigation of Health of Workers Occupationally Exposed to Cooking Oil Fume

目的探讨烹调油烟对饮食从业人员外周血氧化抗氧化水平、免疫功能及遗传毒性等方面的影响。方法选择广州市东山区108名男性餐饮从业人员(暴露组65人,对照组43人),进行问卷调查并测定其血清丙二醛(MDA)、超氧化物歧化酶(SOD)、溶菌酶、外周血淋巴细胞微核发生率、血脂、血常规和肺活量。结果烹调油烟暴露组血清MDA浓度,外周血淋巴细胞微核率,血脂6项中的总胆固醇(CHOL)、载脂蛋白B(apoB)、低密度脂蛋白(LDL),血常规中的白细胞、单核细胞水平均显著高于对照组(P<0.05),而两组间SOD活力、肺活量及其他指标差异无统计学意义(P>0.05)。而且烹调油烟暴露组的MDA浓度、外周血淋巴细胞微核率、CHOL、apoB、LDL浓度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 assess the genetic toxicity and effects of cooking oil fume on oxidation-antioxidation level, immunity function of the workers occupationally exposed to cooking oil fume. Methods 108 subjects engaged in catering trade in Dongshan district of Guangzhou city were enrolled into this study by questionnaire investigation, serum MDA, SOD, activity of Lysozyme, micronucleus formation of periphery lymphocytes, blood lipids, blood routine indexes and vital capacity were determined. Results Compared with the control, serum MDA, micronucleus formation of periphery lymphocytes, CHOL, apoB LDL,WBC and mononuclear cells in the exposed group were significantly higher and a positive correlation was found between the levels of serum MDA, CHOL, apob, LDL, micronucleus formation of periphery lymphocyfes and length of service. Conclusion Cooking oil fume may injure oxidation-antioxidation system and have genetic toxity to human. The effect on lung function needs further study.