249名社区人群血清有机氯农药残留物与膳食关系的研究

Study on the relsationship between organochlorine pesticides and level of residues in serum and daily foodstuff

目的了解我国非职业暴露人群有机氯农药及其残留物的血清水平和血清有机氯农药水平与膳食因素的关系。方法采用横断面研究方法，自2004年3—7月调查107名男性和142名女性，对象均为社区健康人群。膳食因素暴露用频数法测量，血清中有机氯农药DDTs和HCHs暴露水平用GC—ECD方法检测。运用岭回归模型分析膳食因素与血清有机氯农药水平的关系。结果新鲜鱼摄入量与男性的β—HCH和p，p’-DDT呈正相关（β=0．1266和0．0595）；蔬菜水果与女性的β—HCH呈负相关（β=-0.1066），豆制品与女性的p，p’-DDE和p，p’-DDT呈负相关（p=0.0965和-0．0581）；酒类与男性的β-HCH、p，p’-DDE以及女性的p，p’-DDE呈负相关（β=-0．1315，0．1599和-0．1128）；腌制肉类与男性的β—HCH、p，p’-DDT呈负相关（β=-0．066和-0．0569）。结论摄入较多鱼类食品可能增加有机氯的蓄积量，酒类可能具有促进有机氯排出体外的作用，腌制肉类和植物性食品中的有机氯农药残留物的水平可能较低。

Objective To study the contents of organochlorine pesticides in human bodies and residues in serum of populations with non-occupational exposure as well as to study the relationship between organochlorine pesticides in foodstuff and residues levels in serum. Methods A cross-section study was conducted. 107 men and 142 women who were all healthy and living in the cornrnunities were investigated from Mar. 2004 to Jul. 2004. Level of daily food exposure was estimated through questionnaires while DDTs and HCHs serum levels were detected by EC-ECD. The relationship between organochlorine pesticides contents in foods and residues in serum were analyzed by ridge regression. Results Fresh fish was positively correlated to men＇s serum level of β-HCH and p,p＇-DDT（β= 0. 1266 and β=0.0595） while vegetables and fruits were negatively correlated to women＇s serum level of β-HCH（β= 0. 1066）. Soybean was negatively correlated to women＇ s serum level of p,p＇ -DDE and p,p＇-DDT （β= - 0. 0965 and β= - 0. 0581 ）. Alcohol consumption was negatively correlated to men＇s serum level of β-HCH and p,p＇-DDE and women＇s serum level of p,p＇-DDE（β= - 0.1315,β=- 0. 1599 and β=- 0. 1128）. Salted meat was negatively correlated to men＇s serum level of β=HCH and p,p＇-DDT（β= -0.066 and β= 0.0569）. Conclusion In this study, fresh fish might increase the body burden of organochlorine pesticides and residues while alcohol might promote the excretion of organochlorine pesticides. Pickled meat and vegetal foodstuff might contain low-level of organochiorine pesticides and residues.