烹调油烟对职业接触人群体内脂质过氧化物及肺功能的影响

Effect of cooking oil fume on lipid peroxidation and lung function of occupationally exposed staffs

目的 :探讨烹调油烟对接触人群健康的影响。方法 :调查 1 86名宾馆从业人员的健康状况 ,测定接触与非接触烹调油烟人群血清脂质过氧化指标 ( SOD、GSH- Px、LPO的含量 )及肺功能指标 ( VC、V·0 .75、V·0 .50 、V·0 .2 5、MMEF)。结果 :烹调油烟可引起接触者血清 SOD含量显著降低( P<0 .0 1 ) ,LPO含量显著升高 ( P <0 .0 1 )。在吸烟者中 ,油烟接触组肺活量低于对照组( P<0 .0 5 ) ,异常率高于对照组 ( P<0 .0 5 ) ;而在不吸烟者中 ,烹调油烟接触组与对照组肺功能差异无显著性 ( P>0 .0 5 )。结论 :烹调油烟可引起体内脂质过氧化及肺功能损伤 。

Objective: To study on the effect of cooking oil fume (COF) on health of occupationally exposed staffs. Methods: 186 hotel staffs were investigated in the study. The contents of GSH Px, SOD and LPO in serum and the values of lung functions (VC, MMEF, V· 0.75 , V· 0.50 and V· 0.25 ) were measured. Results: Exposure to COF could decrease the SOD content and increase the LPO content in serum. In smoking persons,the value of vital capacity (VC) of exposed individual was lower than that of unexposed individuals and the abnormal rate was higher than that of unexposed individuals. There was no obvious difference between the values of lung function in exposed individual group and control group among nonsmokers. Conclusion: COF could induce lipid peroxidation and,therefroe,damage lung function. There were synergisms between the smoking and the COF exposure on the hurting lung function.