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对３６名烹调油烟接触者和３０名非接触者血浆ＶｉｔＣ、ＶｉｔＥ、β－胡萝卜素、ＬＰＯ、红细胞ＳＯＤ水平进行研究，结果表明，烹调油烟接触组血浆中ＶｉｔＣ、ＶｉｔＥ、β－胡萝卜素的含量、红细胞ＳＯＤ的活性较非接触组的低，ＬＰＯ较非接触组的高（Ｐ＜０．０１），并与接触ＣＯＦ浓度呈一定程度的直线相关；接触ＣＯＦ浓度越高，血浆中ＶｉｔＣ、ＶｉｔＥ、β－胡萝卜素的含量、红细胞ＳＯＤ的活性平均值越低，血浆ＬＰＯ含量平均值越高。提示烹调油烟可能损害机体内活性氧防卫生系统，导致体内氧自由基反应及脂质过氧化反应加剧。
The levels of plasma VitC, VitE, β-carotene, LPO, and red blood cell SOD in 36 cooking fume contactors and 30 non-contactors were studied. The results showed that the contents of VitC, VitE, and β-carotene in the plasma of exposed cooking fume contact group The activity of red blood cell SOD was lower than that of non-contact group, LPO was higher than that of non-contact group (P<0.01), and it was linearly related to the exposure to COF; the higher the exposure to COF, the higher VitC and VitE in plasma. The lower the average of β-carotene and the activity of red blood cell SOD, the higher the mean plasma LPO content. Prompt cooking fumes may damage the body’s active oxygen prevention system, resulting in the body’s oxygen radical reaction and lipid peroxidation reaction.