目的：了解烹调油烟接触者的免疫状况。方法：采用抗人Ｔ淋巴细胞亚群单克隆抗体ＡＰＡＡＰ桥联酶标法对４４名厨师及３１名服务员外周血Ｔ淋巴细胞亚群进行了测定，同时应用单向免疫扩散法测定了调查者血清抗体滴度。结果：烹调油烟接触者外周血Ｔ淋巴细胞ＣＤ＋３、ＣＤ＋４细胞百分率明显低于对照组（Ｐ＜００１），ＣＤ＋８细胞百分率明显高于对照组（Ｐ＜００１），ＣＤ＋４／ＣＤ＋８比值明显低于对照组（Ｐ＜００１）。烹调油烟接触者血清ＩｇＧ抗体滴度明显高于对照组（Ｐ＜００１）。结论：烹调油烟可致细胞免疫功能抑制，体液免疫功能增强 Purpose: To understand the immunological status of cooking fumes contact. Methods: T lymphocyte subgroups of 44 chefs and 31 attendants were determined by anti-human T-lymphocyte subsets monoclonal antibody APAAP, and the uni-directional immunodiffusion assay Serum antibody titers. Results: The percentages of CD + 3 and CD + 4 cells in peripheral blood of cooking fumes were significantly lower than those in control group (P <001), the percentage of CD + 8 cells was significantly higher in control group (P <001), and the ratio of CD + 4 / CD + Lower than the control group (P <001). The serum IgG antibody titers of cooking fume-exposed persons were significantly higher than those of the control group (P <001). Conclusion: cooking fumes can suppress cellular immunity and enhance humoral immune function