饮食从业人员外周血T、B淋巴细胞调查分析

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。

Investigation on the T and B Lymphocyte Subtypes in Peripheral Blood of Cooking Workers

Objective To inquire the effects of cooking oil fumes on the immunologic function by determining T and B lymphocyte subtypes in peripheral blood of cooking workers.Method T and B lymphocyte were determined by immunofluorescence assay through fluorescence activated cell sorter(FACS).Results It was showed that the proportion of T cells in the exposed group were obviously lower than those in the controls.Meanwhile, the same results were exhibited on the percentage of CD 4 +CD 8 - T cells, the CD 4 +/CD 8 + ratio between the exposed group working longer than 7 years and controls.The proportion of B cells,however,showed no difference between the two groups.Stepwise regression analysis indicated that exposure or not was the main influence factor on the T cells,CD 4 +CD 8 - T cells,CD 4 +/CD 8 + ratio,meanwhile,it showed that the proportion of T cells was related to years of working.Conclusion The cell mediated immunologic function is inhibited by touching with a lot of cooking oil fumes with long time.