【摘 要】
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Cooking oil fumes (COF) are one of the most common air pollutants in indoor living environments in China. When oil is heated above 250 ℃, at least 220 types of products are produced in the lampblack, including carcinogenic heterocyclic amines and B[α]P[1]
【机 构】
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School of Public Health,Weifang Medical University,Weifang 261053,Shandong,China;Public Health Testi
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Cooking oil fumes (COF) are one of the most common air pollutants in indoor living environments in China. When oil is heated above 250 ℃, at least 220 types of products are produced in the lampblack, including carcinogenic heterocyclic amines and B[α]P[1]. These agents can lead to the occurrence and development of cancer[2]. Previous studies have reported that exposure of lung epithelial cells to COF increases lipid peroxidation and oxidative stress[3]. A meta-analysis has indicated that COF exposure, notably in the absence of a fume extractor, may increase the risk of lung cancer among Chinese nonsmoking women[4]. Previous experiments have also shown that COF-derived components induce oxidative stress, apoptosis and inflammation in A549 cells and BEAS-2B cells, whereas this effect is prevented by vitamin C and N-acetylcysteine[5]. The antioxidant effects of vitamin C have been demonstrated in several in vitro models. The aim of the present study was to investigate the adverse effects of COF in lung tissues and the protective effects of vitamin C in mice after sub-acute exposure to different doses of COF, to provide chronic toxicity testing data and a basis for further mechanistic studies. Collectively, this information could be used as a reference for the prevention and treatment of lung injury caused by COF.
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