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目的 探讨食用油烟对外周血毒作用的影响。方法 采用动式吸入烹调油烟浓度为４０ｍ ｇ／ｍ ３ 为染毒组，吸入加热空气（２４℃—２８℃）为阴性对照组，分３ 个时相（２０、４０、６０ 天）观察血液中 Ｗ Ｂ Ｃ、 Ｈｂ 及血清中 Ｖｉｔ Ｃ Ｍ Ｄ Ａ 含量的变化。结果 食用油烟可使大鼠血液中 Ｗ Ｂ Ｃ数增高，血清中 Ｖｉｔ Ｃ含量降低， Ｍ Ｄ Ａ 含量上升（ Ｐ＜００１），且随吸入时间延长， Ｗ Ｂ Ｃ及 Ｍ Ｄ Ａ 变化趋势更加明显；而油烟对 Ｈｂ 含量的影响不明显（ Ｐ＞ ００５）。结论 食用油烟对血液系统的影响不明显，但对机体有一定的损伤反应。
Objective To investigate the effect of edible fume on the peripheral blood. Methods The animals were exposed to heated air (24 ℃ -28 ℃) at a concentration of 40 m g / m 3. The rats were exposed to air (24 ℃ -28 ℃) for 24 hours. The animals were divided into three phases (20, 40 and 60 days) W B C, Hb and serum C D D A levels in serum. Results The results showed that the content of W B C, the content of serum Vit C and the content of M D A in the blood of rats increased (P <001). The changes of W B C and M D A with the inhalation time prolonged The trend is more obvious; while the influence of fume on Hb content is not obvious (P> 005). Conclusion Edible fume has no obvious effect on the blood system, but has certain damage response to the body.