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探讨烹调油烟是否对肺组织具有损伤作用，采用动式吸入烹调油烟，浓度４３ ±４ ｍ ｇ／ ｍ ３ 为染毒组，吸入加热空气（２４ ～２８ ℃） 为阴性对照组，另设阳性Ｂ（ａ）Ｐ 组，每组动物１８ 只，分三个时期（２０ 天、４０ 天、６０ 天） 观察肺组织病理形态改变，检测血清和肺ＳＯＤ 活性、ＭＤＡ 及锌、铁、铜含量。烹调油烟可使血清和肺ＳＯＤ 活性明显低于阴性对照组，ＭＤＡ含量明显高于对照组（ Ｐ＜ ０－０１） ，且呈时效关系。锌、铁含量均随染毒时间延长下降，铜含量变化不明显。自由基和脂质过氧化反应及锌、铁等微量元素代谢异常可能与烹调油烟致肺组织损伤有关
To explore whether cooking fume has the effect of damaging the lung tissue, the inhalation of heated air (24 ~ 28 ℃) is the negative control group and the concentration of 43 ± 4 m g / (A) Group P, 18 animals in each group were divided into three groups (20 days, 40 days and 60 days). The pathological changes of lung tissue were observed. The serum and lung SOD activity, MDA, zinc, iron and copper contents were measured. Cooking fume can make serum and lung SOD activity was significantly lower than the negative control group, MDA content was significantly higher than the control group (P <0-01), and a time-dependent relationship. The content of zinc and iron decreased with the prolongation of exposure time, and the change of copper content was not obvious. Free radicals and lipid peroxidation and zinc, iron and other trace element metabolism may be related to the cooking oil smoke-induced lung tissue damage