食用油烟对健康的影响

Health Effects of Cooking Oil Fume

综述了近年来国内外在食用油烟对机体健康的影响方面所开展的工作情况,目前有关食用油烟的研究重点是:体外致突变性试验;对肺癌(尤其是女性)的流行病学调查分析;及油烟加热产物整体组分的实验研究等。现有的研究,为防治油烟的危害提供了一定的方法,如降低油温;避免煎炸油的反复使用;在食油精制过程中进行氢化和添加抗氧化剂;加强油烟排除设施等。作者认为,开展职业暴露人群的长期追踪调查,分离鉴定油烟中的致变物并寻找其生物学效应的主成份,是今后研究的重点。

Review of research progress on the effects of cooking oil fume on human health at home and abroad were presented. The main points of research work at present are mutation assay in vitro, epidemiological investigation on lung cancer (esp. on female), vivo study on heated products of oil fume etc. Those could bring about and provide some preventive measures such as: lowering the cooking oil temperature, avoiding using heated oil repeatedly, nydrogenating and adding anti-oxidant agents during edible oil refined process and streng thening fume removing facilities. It is suggested that in future, the research work in this field will develop long-term investigation on occupational exposed people, determine the mutagents in oil fume and look for biological effects.