【摘要】 对169名某宾馆从业人员的健康进行了调查，观察了暴露与未暴露食用油烟的人群全血脂质过氧化指标（GSH、SOD、LPO）含量及肺功能指标（VC、V75、V50、V25、MMEF）的变化。结果表明：无论吸烟与否，油烟暴露均可引起全血GSH的降低（P＜0．05）；控制吸烟因素时肺功能指标中V25在暴露组显著低于对照组（P＜0．05）；对Ⅱ组按暴露水平高的中餐组和暴露水平低的西餐组作业者分层分析表明，暴露水平的高低对肺功能和脂质过氧化结果无显著影响．吸烟因素存在时，Ⅰ、Ⅱ两组中同为西餐作业者虽暴露水平较低，Ⅰ组全血SOD含量却较Ⅱ组明显降低（P＜0.01）．提示在本调查的油烟的暴露水平下对职业接触者的健康有一定的影响。控制吸烟混杂因素时机体受油烟暴露水平的影响较小，而有吸烟存在时，即使油烟暴露水平较低也同样可引起机体某些方面一定程度的改变。更多还原

【Abstract】 169 hotel staffs were investigated to reveal the health effects of the edible oil fume. The variations in contents of GSH,SOD and LPO in plasma and the values of pulmonary function (VC,FVC, MMEF,V75,V50 and V25)were measured. The results showed that despite of their smokinghabit, edible oil fume exposure could decrease the GSH content in pIasma (P<t0. 05). If smokinghabit was taken into account f the value of V25 in exposed group was lower than that of unexposedones (P<0. 05). Notwithstanding the variation in exposure levels, all indexes were not differentbetween the highly esposed ones (i. e. chefs for Chinese food) and the low ones (chefs for westernstyle food). But under the same condition,the activity of SOD in plasma of chefs for western stylefood was significantly decreased in smoking group (P<0. 01). It suggested that the edible oil fumemay undoubtedly bring about harmful effects to occupationally exposed popu1ation at the currentexposure level.更多还原