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目的 :通过对饮食从业人员外周血T淋巴细胞亚群、B淋巴细胞数量分析来了解烹调烟雾对机体免疫功能的影响。方法 :采用直接荧光法 ,通过流式细胞仪分析人外周血T淋巴细胞亚群、B淋巴细胞数量。结果 :经成组t检验 ,作为烹调烟雾暴露组的红案工外周血T淋巴细胞百分率明显低于对照组白案工 ,工龄在 7年以上被调查者中红案工CD4 +CD8-T细胞百分率、CD4 + /CD8+ 细胞之值明显低于白案工 ,而B淋巴细胞百分率两组之间差异无统计学意义 ;多因素逐步回归分析表明 ,暴露与否是影响T淋巴细胞总数的主要因素且与工龄有关。结论 :长期暴露于烹调烟雾对机体的细胞免疫功能有一定抑制作用。
OBJECTIVE: To understand the effect of cooking smoke on immune function through analyzing the number of T lymphocyte subsets and B lymphocytes in dietary practitioners. Methods: Direct fluorescent method was used to analyze the numbers of T lymphocyte subsets and B lymphocytes in human peripheral blood by flow cytometry. Results: The percentages of T lymphocytes in peripheral blood of red case workers exposed to cooking smoke were significantly lower than those of the control group (P <0.05), and the percentage of CD4 + CD8-T cells The percentage of CD4 + / CD8 + cells was significantly lower than that of white case workers, while the percentage of B lymphocytes was no significant difference between the two groups. Multivariate stepwise regression analysis showed that exposure was the main factor affecting the total number of T lymphocytes And with the length of service. Conclusion: Long-term exposure to cooking smoke has a certain inhibitory effect on cellular immune function.