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烹调油烟可致大鼠血、脑组织中脂质过氧化物(LPO)及骨髓多染红细胞微核率显著升高。菜油中加入β—胡萝卜素0.05％,每5分钟加入1次,可使油烟的致微核率及大鼠血、脑中LPO含量均低于单纯油烟组(P<0.05)。
Cooking fumes can cause rat blood, brain tissue lipoperoxide (LPO) and bone marrow polychromatic erythrocytes micronucleus rate was significantly increased. The addition of β-carotene 0.05% in vegetable oil, once every 5 minutes, resulted in the micronucleus rate and LPO content in the blood and brain of the fume were lower than that of the simple fume group (P <0.05).