摘要
本文通过对３６名烹调油烟接触者和３０名非接触者血浆脂质过氧化物（ＬＰＯ）、红细胞超氧化物歧化酶（ＳＯＤ）水平进行研究，结果表明：烹调油烟接触者血浆ＬＰＯ含量高于非接触者（Ｐ＜００５），并与油烟浓度呈正相关（ｒ＝０６４９７，Ｐ＜００５），而红细胞ＳＯＤ活性低于非接触者（Ｐ＜００５），并与接触油烟浓度呈负相关（ｒ＝－０６７０４，Ｐ＜００５）。提示烹调油烟可诱导机体产生自由基，导致血浆ＬＰＯ增多，红细胞ＳＯＤ降低。
The changes of blood lipid peroxide and superoxide dismutase of cooking workers were studied The results showed that the blood content of lipid peroxide of the group exposed to cooking oil fume were obviously higher than that of the control group,and correlated positively with the concentration of cooking oil fume;the activity of superoxide dismutase of the exposed group were significantly lower than that of the control group and correlated negatively with the concentration of cooking oil fume The results suggested that the cooking oil fume might induce the production of free radicals in human and increase the content of lipid peroxide in blood and free radicals might also reduce the activity of superoxide dismutase The mutagenicity and cytogenotoxicity of cooking oil fume might associate with the disorder of free radicals metabolism
出处
《职业医学》
1998年第6期16-17,共2页
China Occupational Medicine
