铁强化酱油干预青少年缺铁性贫血效果研究

目的 了解农村中学生贫血现状,观察铁强化酱油对中学生缺铁性贫血改善的效果,为制定青少年缺铁性贫血防治策略和措施提供科学依据。方法 选择汶上县在学校食堂就餐的中学生1684名,采用双盲安慰剂对照法进行为期6个月的铁强化酱油干预试验。观察指标主要是血红蛋白。干预组828例,每天食用乙二胺四乙酸铁钠酱油烹饪的饭菜;对照组856例,食用普通酱油（无乙二胺四乙酸铁钠）。分别于研究开始、干预后3、6个月三次检测血红蛋白含量。采用SPSS13.0统计软件,对血红蛋白水平进行重复测量方差分析,Cochran-Armitage趋势检验分析贫血患病率的变化。结果 食用铁强化酱油3、6 个月后,干预组的血红蛋白水平明显升高（F=101.12,P〈0.01）,贫血患病率显著降低（Z=-4.6230,P〈0.01）;对照组血红蛋白值干预前后无明显差异（F=0.91,P =0.3876）,贫血患病率有所降低,但无统计学意义（Z=-1.0329,P=0.3016）。结论 铁强化酱油改善缺铁性贫血效果显著。

Study of the effect of anemia prevention through dietary supplementing of iron-fortified soy sauce

Objective To learn the anemia situation of rural middle school students, and evaluate the effect of anemia prevention through dietary supplementing of iron-fortified soy sauce, then to provide scientific basis for developing the strategies and measures to prevent iron-deficiency anemia in elementary and middle school student. Methods 1684 students who have the meal in the school canteen of the county Wenshang were chosen. We conducted a 6-month randomized placebo-controlled intervention trial in the students, using NaFe-EDTA fortified soy sauce. The main parameter of this study is hemoglobin. The intervention group （828） ate the dietary supplementing of iron- fortified soy sauce and the control group （856） ate the dietary supplementing of ordinary soy sauce. Changes of index were measured separately in the beginning, 3-month and 6-month of test. Analysising the dates by Spss 13.0 to learn the changes of the level of the hemoglobin. Results The levels of hemoglobin significantly increased after 3-month and 6-month of this trial （F=101.12, P〈0.01） , and the prevalence of anemia was significantly lower （Z=-4.6230, P〈0.01） compared with the control group;there was no significant difference in control group （F=0.91, P =0.3876） , and prevalence of anemia was lower, but there was no statistical significance （Z = -1.0329, P = 0.3016） .Conclusion The iron-fortified soy sauce has superior therapeutic efficacy on iron deficiency anemia.