不育厨师精液质量参数及精子DNA完整性分析  

Quality analysis of semen parameter and sperm DNA fragmentation in infertility cookery

作　　者：王雪松[1] 胡丽丽[1] 乔岩岩[1] 孙秀芹[1] 

机构地区：[1]济宁市第一人民医院生殖医学科,山东272100

出　　处：《中国优生与遗传杂志》2014年第9期150-151,共2页Chinese Journal of Birth Health & Heredity

基　　金：济宁市科技发展计划项目(2012jnfs05)

摘　　要：目的探讨不育厨师精液常规质量参数和精子畸形率、精子DNA碎片率等指标。方法对生殖门诊52名不育厨师(观察组)和49名育前体检者(对照)行精液常规和DNA碎片率等检测。结果观察组精液液化异常率、精子畸形率、DNA碎片率都显著高于对照组;精子浓度、前向运动精子比率显著低于对照组。结论厨师职业暴露会影响精液质量,导致男性不育,应加强保护和防范。Objective： To explore the various parameters of semen routine analysis, sperm deformity rate and sperm DNA fragmentation in the infertility cookery people. Methods： Semen routine test, pap staining method analysis of normal sperm morphology rate and sperm DNA fragmentation detection were conducted to 52 infertility cookeries （observation group） and 49 men seeking for physical examination before bearing （control group） . Results, In observation group, semen abnormal liquefaction rate, sperm deformity rate and sperm DNA fragmentation rate were significantly higher than those in the control group. Sperm count and forward moving sperm ratio were significantly lower than that of control group. Conclusion, Occupational exposure of cookery people can reduce the sperm quality and lead to infertility. Some action should be done to strengthen the protection and prevention.

关 键 词：厨师 精子浓度 精子DNA碎片率 

分 类 号：R698.2[医药卫生—泌尿科学]