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餐厨油烟是多种毒性物质的混合体,例如醛类、杂环胺、多环芳烃、脂肪气溶胶和颗粒物。研究表明:很多类疾病与餐厨油烟暴露有关,其中以餐厨油烟引起的肺癌报道最多。分子和生化研究表明:餐厨油烟引起肺癌的途径主要有基因损伤、形成活性氧、妨碍相关蛋白功能、甚至直接导致细胞死亡。然而,有关餐厨油烟引起肺癌机制研究的综述性文章较少。阐明餐厨油烟引起肺癌的机理能够给相关肺癌的防治提供新途径,并且能够为餐厨油烟的毒理学研究提供基础。因此本文主要对餐厨油烟引起肺癌的机制进行了总结及讨论。
Kitchen fume is a mixture of a variety of toxic substances, such as aldehydes, heterocyclic amines, polycyclic aromatic hydrocarbons, fat aerosols and particulate matter. Studies have shown that many types of diseases are related to the exposure of kitchen flue-cured fumes, of which the most is lung cancer caused by kitchen flue-cured fumes. Molecular and biochemical studies have shown that the main pathways leading to lung cancer in cooking fume include gene damage, formation of reactive oxygen species, disruption of related protein functions, and even direct cell death. However, there are few articles on the research on the mechanism of lung cancer caused by meal fumes. To clarify that the mechanism of cooking fume-induced lung cancer can provide a new way for the prevention and treatment of lung cancer and provide the basis for the toxicology research of cooking fume. Therefore, this paper mainly summarizes and discusses the mechanism of food-fume-induced lung cancer.