摘要
目的分析烹饪对慢性阻塞性肺疾病(COPD)患者肺功能的影响。方法选取2016—2020年内蒙古自治区呼吸疾病生物样本库中1117例COPD患者的临床资料。患者来自内蒙古自治区呼和浩特市、巴彦淖尔市、鄂尔多斯市、乌海市、乌兰察布市、赤峰市、通辽市、兴安盟、锡林郭勒盟9个盟市区。收集患者一般资料、肺功能检查结果、烹饪情况,根据烹饪情况将患者分为经常烹饪组(612例)和从不或偶尔烹饪组(505例)。结果经常烹饪组女性占比、第1秒用力呼气容积与用力肺活量比值(FEV_(1)/FVC)、呼气峰流速(PEF)、用力呼出25%肺活量的呼气流量占预计值的百分比(FEF25%)高于从不或偶尔烹饪组,用力肺活量(FVC)、用力肺活量占预计值百分比(FVC%)、第1秒用力呼气容积(FEV_(1))、用力呼出25%肺活量的呼气流量(FEF25)、用力呼出50%肺活量的呼气流量(FEF_(50))、用力呼出75%肺活量的呼气流量(FEF_(75))、用力呼出25%~75%肺活量的呼气流量(FEF_(25~75))低于从不或偶尔烹饪组(P<0.05)。经常烹饪组轻度COPD患者FVC、FVC%、FEV_(1)、PEF、FEF_(50)、FEF_(75)、用力呼出75%肺活量的呼气流量占预计值的百分比(FEF_(75)%)、FEF_(25~75)低于从不或偶尔烹饪组,FEV_(1)/FVC、FEF25%高于从不或偶尔烹饪组(P<0.05)。经常烹饪组中度COPD患者FVC、FEV_(1)、PEF、FEF_(75)、FEF_(25~75)低于从不或偶尔烹饪组,FEF25、FEF25%、FEF_(50)高于从不或偶尔烹饪组(P<0.05)。经常烹饪组重度COPD患者FVC、FEV_(1)、PEF、FEF_(75)、FEF_(25~75)低于从不或偶尔烹饪组(P<0.05)。经常烹饪组极重度COPD患者FVC低于从不或偶尔烹饪组,第1秒用力呼气容积占预计值百分比(FEV_(1)%)、FEV_(1)/FVC、FEF_(75)%、FEF_(25~75)%高于从不或偶尔烹饪组(P<0.05)。结论经常烹饪的COPD患者肺通气功能、小气道功能可能差于从不或偶尔烹饪的COPD患者;烹饪对不同严重程度COPD患者的肺通气功能、小气道功能可能均有影响,且随着疾病严重程度的加重,其对小气道功能的影响可能越来越小。
Objective To analyze the effect of cooking on pulmonary function in patients with chronic obstructive pulmonary disease(COPD).Methods The clinical data of 1117 COPD patients from the respiratory disease biobank in Inner Mongolia Autonomous Region from 2016 to 2020 were selected.The patients come from 9 cities in Inner Mongolia Autonomous Region,including Hohhot,Bayannur,Ordos,Wuhai,Ulanqab,Chifeng,Tongliao,Xing'an League,and Xilin Gol League.General data,pulmonary function test results,and cooking status of the patients were collected.According to cooking status,the patients were divided into frequent cooking group(612 cases)and never or occasional cooking group(505 cases).Results The proportion of women,ratio of forced expiratory volume in one second to forced vital capacity(FEV_(1)/FVC),peak expiratory flow(PEF),and percentage of forced expiratory flow at 25%of FVC exhaled to expected value(FEF_(25)%)in the frequent cooking group were higher than those in the never or occasional cooking group,forced vital capacity(FVC),percentage of forced vital capacity to the expected value(FVC%),forced expiratory volume in one second(FEV_(1)),forced expiratory flow at 25%of FVC exhaled(FEF_(25)),forced expiratory flow at 50%of FVC exhaled(FEF_(50)),forced expiratory flow at 75%of FVC exhaled(FEF_(75)),and forced expiratory flow at 25%-75%of FVC exhaled(FEF_(25-75))were lower than those in the never or occasional cooking group(P<0.05).In patients with mild COPD,FVC,FVC%,FEV_(1),PEF,FEF_(50),FEF_(75),percentage of forced expiratory flow at 75%of FVC exhaled to expected value(FEF_(75)%)and FEF_(25-75) in the frequent cooking group were lower than those in the never or occasional cooking group,FEV_(1)/FVC and FEF_(25)%were higher than those in never or occasional cooking group(P<0.05).In patients with moderate COPD,FVC,FEV_(1),PEF,FEF_(75),FEF_(25-75) in the frequent cooking group were lower than those in the never or occasional cooking group,and FEF_(25),FEF_(25)%,FEF_(50) were higher than those in the never or occasional cooking group(P<0.05).In patients with severe COPD,FVC,FEV_(1),PEF,FEF_(75) and FEF_(25-75) in the frequent cooking group were lower than those in the never or occasional cooking group(P<0.05).In patients with extremely severe COPD,FVC in the frequent cooking group was lower than that in the never or occasional cooking group,and percentage of forced expiratory volume in one second to the expected value(FEV_(1)%),FEV_(1)/FVC,FEF_(75)%,FEF_(25-75)%were higher than those in the never or occasional cooking group(P<0.05).Conclusion The pulmonary ventilation function and small airway function of COPD patients who often cook may be worse than that of COPD patients who never or occasionally cook.Cooking may have an effect on pulmonary ventilation function and small airway function in patients with different severity of COPD,and the effect on small airway function may become less and less with the aggravation of disease severity.
作者
吴雅静
刘十羽
李媛
高笑宇
孙德俊
WU Yajing;LIU Shiyu;LI Yuan;GAO Xiaoyu;SUN Dejun(Baotou Medical College,Inner Mongolia University of Science&Technology,Baotou 014000,China;People's Hospital of Inner Mongolia Autonomous Region/Key Laboratory of COPD Diagnosis and Treatment of the National Health Commission/Key Laboratory of Respiratory Diseases of Inner Mongolia,Hohhot 010017,China)
出处
《实用心脑肺血管病杂志》
2024年第7期58-63,共6页
Practical Journal of Cardiac Cerebral Pneumal and Vascular Disease
基金
内蒙古自治区科技计划项目(内财科[2022]662号)
内蒙古自然科学基金面上项目(2021MS08165)
中央引导地方科技发展资金项目(2022ZY0127)。
关键词
肺疾病
慢性阻塞性
烹饪
肺功能
Pulmonary disease,chronic obstructive
Cooking
Pulmonary function
作者简介
通信作者:孙德俊,E-mail:nmg_sdj@163.com;共同第一作者:吴雅静;共同第一作者:刘十羽。
