【摘要】 目的 分析烹饪对慢性阻塞性肺疾病（COPD）患者肺功能的影响。方法 选取2016—2020年内蒙古自治区呼吸疾病生物样本库中1 117例COPD患者的临床资料。患者来自内蒙古自治区呼和浩特市、巴彦淖尔市、鄂尔多斯市、乌海市、乌兰察布市、赤峰市、通辽市、兴安盟、锡林郭勒盟9个盟市区。收集患者一般资料、肺功能检查结果、烹饪情况，根据烹饪情况将患者分为经常烹饪组（612例）和从不或偶尔烹饪组（505例）。结果 经常烹饪组女性占比、第1秒用力呼气容积与用力肺活量比值（FEV₁/FVC）、呼气峰流速（PEF）、用力呼出25%肺活量的呼气流量占预计值的百分比(FEF₂₅%)高于从不或偶尔烹饪组，用力肺活量（FVC）、用力肺活量占预计值百分比（FVC%）、第1秒用力呼气容积（FEV₁）、用力呼出25%肺活量的呼气流量(FEF₂₅)、用力呼出50%肺活量的呼气流量(FEF₅₀)、用力呼出75%肺活量的呼气流量(FEF₇₅)、用力呼出25%～75%肺活量的呼气流量(FEF_25～75)低于从不或偶尔烹饪组（P<0.05）。经常烹饪组轻度COPD患者FVC、FVC%、FEV₁、PEF、FEF₅₀、FEF₇₅、用力呼出75%肺活量的呼气流量占预计值的百分比(FEF₇₅%)、FEF_25～75低于从不或偶尔烹饪组，FEV₁/FVC、FEF₂₅%高于从不或偶尔烹饪组（P<0.05）。经常烹饪组中度COPD患者FVC、FEV₁、PEF、FEF₇₅、FEF_25～75低于从不或偶尔烹饪组，FEF₂₅、FEF₂₅%、FEF₅₀高于从不或偶尔烹饪组（P<0.05）。经常烹饪组重度COPD患者FVC、FEV₁、PEF、FEF₇₅、FEF_25～75低于从不或偶尔烹饪组（P<0.05）。经常烹饪组极重度COPD患者FVC低于从不或偶尔烹饪组，第1秒用力呼气容积占预计值百分比（FEV₁%）、FEV₁/FVC、FEF₇₅%、FEF_25～75%高于从不或偶尔烹饪组（P<0.05）。结论 经常烹饪的COPD患者肺通气功能、小气道功能可能差于从不或偶尔烹饪的COPD患者；烹饪对不同严重程度COPD患者的肺通气功能、小气道功能可能均有影响，且随着疾病严重程度的加重，其对小气道功能的影响可能越来越小。更多还原

【Abstract】 Objective To analyze the effect of cooking on pulmonary function in patients with chronic obstructive pulmonary disease （COPD）.Methods The clinical data of 1 117 COPD patients from the respiratory disease biobank in Inner Mongolia Autonomous Region from 2016 to 2020 were selected.The patients come from 9 cities in Inner Mongolia Autonomous Region,including Hohhot,Bayannur,Ordos,Wuhai,Ulanqab,Chifeng,Tongliao,Xing’an League,and Xilin Gol League.General data,pulmonary function test results,and cooking status of the patients were collected.According to cooking status,the patients were divided into frequent cooking group （612 cases） and never or occasional cooking group （505 cases）.Results The proportion of women,ratio of forced expiratory volume in one second to forced vital capacity （FEV₁/FVC）,peak expiratory flow （PEF）,and percentage of forced expiratory flow at 25% of FVC exhaled to expected value (FEF₂₅%) in the frequent cooking group were higher than those in the never or occasional cooking group,forced vital capacity （FVC）,percentage of forced vital capacity to the expected value （FVC%）,forced expiratory volume in one second （FEV₁）,forced expiratory flow at 25% of FVC exhaled (FEF₂₅),forced expiratory flow at 50% of FVC exhaled (FEF₅₀),forced expiratory flow at 75% of FVC exhaled (FEF₇₅),and forced expiratory flow at 25%-75% of FVC exhaled (FEF_25-75) were lower than those in the never or occasional cooking group （P < 0.05）.In patients with mild COPD,FVC,FVC%,FEV₁,PEF,FEF₅₀,FEF₇₅,percentage of forced expiratory flow at 75% of FVC exhaled to expected value (FEF₇₅%) and FEF_25-75 in the frequent cooking group were lower than those in the never or occasional cooking group,FEV₁/FVC and FEF₂₅% were higher than those in never or occasional cooking group （P < 0.05）.In patients with moderate COPD,FVC,FEV₁,PEF,FEF₇₅,FEF_25-75 in the frequent cooking group were lower than those in the never or occasional cooking group,and FEF₂₅,FEF₂₅%,FEF₅₀ were higher than those in the never or occasional cooking group （P < 0.05）.In patients with severe COPD,FVC,FEV₁,PEF,FEF₇₅ and FEF_25-75 in the frequent cooking group were lower than those in the never or occasional cooking group （P < 0.05）.In patients with extremely severe COPD,FVC in the frequent cooking group was lower than that in the never or occasional cooking group,and percentage of forced expiratory volume in one second to the expected value （FEV₁%）,FEV₁/FVC,FEF₇₅%,FEF_25-75% were higher than those in the never or occasional cooking group （P < 0.05）.Conclusion The pulmonary ventilation function and small airway function of COPD patients who often cook may be worse than that of COPD patients who never or occasionally cook.Cooking may have an effect on pulmonary ventilation function and small airway function in patients with different severity of COPD,and the effect on small airway function may become less and less with the aggravation of disease severity.更多还原