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目的从流行病学角度,对比烹调油烟职业暴露人群与非职业暴露人群总胆固醇和甘油三酯水平的差异。方法采用流行病学设计方法,选择160名职业厨师、130名非烹调油烟职业接者,采其空腹静脉血,做总胆固醇和甘油三脂二项的生化检测。结果烹调油烟可引起厨师总胆固醇和甘油三酯的变化。结论厨师的总胆固醇和甘油三酯与对照组之间有统计学意义,P<0.05。
Objective To compare the differences of total cholesterol and triglyceride between the exposed and non-exposed groups of cooking fumes from the perspective of epidemiology. Methods The epidemiological design method was used to select 160 professional chefs and 130 non-cooking fume occupational recipients. Fasting venous blood was collected for biochemical detection of total cholesterol and triglyceride. Results cooking soot can cause the chef’s total cholesterol and triglyceride changes. Conclusion The chef’s total cholesterol and triglyceride had statistical significance with the control group, P <0.05.