肉类烧烤厨师免疫功能的调查分析  

A Study on Effects of Barbecue Cooking on Immune Function of the Cooks

作　　者：柯跃斌[1] 陈裕明[2] 黄薇[1] 范兴[1] 吴丽明[1] 

机构地区：[1]广东省深圳市疾病预防控制中心,深圳518020 [2]中山大学公共卫生学院

出　　处：《预防医学情报杂志》2004年第3期239-241,共3页Journal of Preventive Medicine Information

摘　　要：目的　了解肉类烧烤作业对厨师免疫功能的影响。方法　采用抗人T淋巴细胞亚群单克隆抗体APAAP桥联酶标法对 5 0名烧烤师及 30名面点师外周血T淋巴细胞亚群进行测定 ,同时应用单向免疫扩散法测定调查者血清抗体滴度。结果　肉类烧烤师外周血T淋巴细胞CD3+ 、CD4 + 细胞百分率明显低于对照组 (P <0 0 1) ,CD8+ 细胞百分率高于对照组 (P <0 0 1) ,CD4 + /CD8+ 比值低于对照组 (P <0 0 1)。肉类烧烤厨师血清IgG抗体滴度高于对照组 (P <0 0 1)。结论　肉类烧烤作业可能导致细胞免疫功能抑制、部分体液免疫功能增强。Objective To study the effects of meat barbecue cooking on immune function of the cooks. Methods The T lymphocyte monoclonal antibody alkaline phosphatase antialkaline phosphatase (APAAP) was used to measure T lymphocyte subgroup in peripheral blood of the test group, which contains 50 barbecue cookers, and the control group,which contains 30 desserts cookers. The single radial immunodiffiusion was used to study the titer of antibody in serum. Results The percent of CD3 +、CD4 +in peripheral blood of the test group were significantly lowered ( P< 0.01),CD8 + was increased ( P <0.01),CD4 +/CD8 +was significantly lowered ( P <0.01),the titer of IgG antibody in serum was increased ( P <0.01),compared with the control group. Conclusions Meat barbecue cooking can affect the immune function of the cooks.

关 键 词：肉类烧烤作业 T淋巴细胞亚群 血清抗体滴度 

分 类 号：R392.7[医药卫生—免疫学]