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目的探讨烹饪油烟(cooking oil fume,COF)对机体基因组DNA总甲基化水平的影响。方法选取哈尔滨市内宾馆、酒楼等餐饮业从业人员,以120名中餐厨师作为COF暴露人群,以120名从事后勤、市场采购、客房、前台等人员作为对照人群,进行流行病学问卷调查,并采集血液进行基因组DNA总甲基化水平检测。结果 COF暴露组和对照组人群的年龄、受教育程度、吸烟情况、二手烟暴露、工龄等因素差异无统计学意义(P>0.05)。两组人群DNA均有不同程度甲基化,但暴露组人群DNA总甲基化水平显著高于对照组(P<0.05)。多元回归分析表明COF暴露量是影响厨师DNA总甲基化水平的危险因素,COF暴露量越大,DNA总甲基化水平越高。结论在本研究条件下,长期暴露于COF的厨师人群DNA总甲基化水平显著高于一般人群,DNA总甲基化水平与COF暴露量成正相关,DNA总甲基化水平可作为COF暴露的候选效应生物学标志物,应用于厨师人群肿瘤的早期筛查。
Objective To investigate the effects of cooking oil fume (COF) on the total DNA methylation in genomic DNA. Methods A total of 120 Chinese food chefs as COF exposing workers were recruited from Harbin restaurants and restaurants. 120 staffs engaged in logistics, market purchasing, rooms and front desk were used as control subjects, and epidemiological questionnaires were conducted. Blood was collected for genomic DNA total methylation level detection. Results There was no significant difference in age, education level, smoking status, exposure to secondhand smoke and length of service among COF exposed group and control group (P> 0.05). The DNA of both groups had different degrees of methylation, but the total DNA methylation in the exposed group was significantly higher than that in the control group (P <0.05). Multivariate regression analysis showed that COF exposure was a risk factor affecting total chemo DNA methylation level. The higher the COF exposure, the higher the DNA methylation level. CONCLUSIONS: Under the conditions of this study, total DNA methylation in chefs exposed to COF over a long period of time was significantly higher than that in the general population. Total DNA methylation was positively correlated with COF exposure, and total methylation of DNA was detectable as COF exposure Candidate biomarkers for early detection of tumor in chefs.