Department of Occupational Medicine, Norwegian University of Science and Technology, Trondheim, Norway.
J Occup Med Toxicol. 2009 May 4;4:9. doi: 10.1186/1745-6673-4-9.
Exposure to cooking fumes may have different deleterious effects on the respiratory system. The aim of this study was to look at possible effects from inhalation of cooking fumes on pulmonary function.
Two groups of 12 healthy volunteers (A and B) stayed in a model kitchen for two and four hours respectively, and were monitored with spirometry four times during twenty four hours, on one occasion without any exposure, and on another with exposure to controlled levels of cooking fumes.
The change in spirometric values during the day with exposure to cooking fumes, were not statistically significantly different from the changes during the day without exposure, with the exception of forced expiratory time (FET). The change in FET from entering the kitchen until six hours later, was significantly prolonged between the exposed and the unexposed day with a 15.7% increase on the exposed day, compared to a 3.2% decrease during the unexposed day (p-value = 0.03). The same tendency could be seen for FET measurements done immediately after the exposure and on the next morning, but this was not statistically significant.
In our experimental setting, there seems to be minor short term spirometric effects, mainly affecting FET, from short term exposure to cooking fumes.
烹饪油烟的暴露可能对呼吸系统有不同的有害影响。本研究的目的是观察吸入烹饪油烟对肺功能的可能影响。
两组 12 名健康志愿者（A 和 B）分别在模型厨房中停留两小时和四小时，并在 24 小时内进行四次肺活量测定监测，一次不暴露，另一次暴露于受控水平的烹饪油烟。
暴露于烹饪油烟期间，日间肺活量值的变化与无暴露期间的变化无统计学显著差异，除用力呼气时间（FET）外。从进入厨房到六小时后，暴露日的 FET 变化明显延长，暴露日增加了 15.7%，而无暴露日减少了 3.2%（p 值=0.03）。暴露后和次日清晨立即进行的 FET 测量也呈现出同样的趋势，但无统计学意义。
在我们的实验环境中，从短期暴露于烹饪油烟中似乎会对短期的肺功能产生轻微的影响，主要影响 FET。
