摘要
目的了解云南傣族人喝生水、吃生菜、生肉对砷健康危害保护作用的原理,为地砷病的防治提供理论依据。方法采用定性到定量的研究方法:将高砷饮水健康危害影响的多因素条件logisitic回归分析研究中发现的2个保护因素:喝生水、吃生菜做实验室定量检测分析。结果经加热后,水、蔬菜、肉中的砷含量增加,并且随着加热时间的增加,砷含量也在增加,用砷含量高的水煮沸后的蔬菜、肉,砷含量增加的速度更快。结论傣族喝生水、吃生菜、生肉的生活习惯,对砷的机体损伤的保护作用,是因为生水、生菜、生肉中的砷含量低,从而减少了砷的摄入量。因此,在其他高砷地区,如不能及时改水,采取减少加热时间,提倡急火快炒的烹调方法,可能是一条经济实惠的地砷病防治措施;我国现行的水砷标准被修订为0.01 mg/L是科学合理的。
[Objective]To study the principle of protective effect of Dai people＇s special living habits which included drinking raw water,eating raw vegetable and meat on health hazards of arsenic,provide the theoretical basis for control and prevention of arsenism.[Methods]The method from qualitative to quantitative analysis was applied：two protective factors（drinking raw water and eating raw vegetable and meat） which were screened by multivariate conditional logistic regression analysis on health hazards of arsenic in drinking water were quantitatively detected in laboratory.[Results]After water,vegetable and meat were heated,the arsenic contents increased,and it increased with the increasing heating time.The arsenic contents in vegetable and meat which were cooked with high-arsenic water increased obviously.[Conclusion]The principle of protective effect of Dai people＇s special living habits which included drinking raw water,eating raw vegetable and meat is the low arsenic contents in raw water,vegetable and meat,so as to reduce the arsenic intakes.Therefore,in other high-arsenic area where cannot carry out the water improvement in time,to reduce heating time and promote fast cooking method may be an economical and practical measure for control and prevention of arsenism.It is scientific and reasonable that the arsenic standard in drinking water was revised as 0.01 mg/L in china.
出处
《职业与健康》
CAS
2011年第2期181-182,共2页
Occupation and Health
关键词
生活习惯
饮水砷
健康危害
影响
Living habits
Arsenic in drinking water
Health hazards
Effect
