乙二胺四乙酸铁钠强化酱油对学生贫血状况的改善

将 30 0名缺铁性贫血学生分为对照组 (未强化铁的酱油 )、低Fe剂量组 (5mg d)、高Fe剂量组(2 0mg d) ,观察乙二胺四乙酸铁钠 (NaFeEDTA)强化酱油对缺铁性贫血的干预效果。试验为期三个月 ,开始和结束时分别测定血红蛋白、血清铁、血清铁蛋白、原卟啉、总铁结合力、转铁蛋白 ,并每月测定血红蛋白一次。结果表明 ,对照组各项检验指标干预前后差异无显著性。低剂量组和高剂量组呈现出较为一致的变化 ,表现为血红蛋白、血清铁、血清铁蛋白、转铁蛋白含量的显著性增加和原卟啉、总铁结合力的显著性下降。低剂量组和高剂量组在干预前后未见明显差异。试验结果提示 ,采用乙二胺四乙酸铁钠强化酱油进行营养干预对缺铁性贫血学生的铁营养状况有改善。

Effect of NaFeEDTA fortified soy sauce on iron deficiency anemia in students

NaFeEDTA fortified soy sauce was given to 300 students with iron deficiency anemia (IDA) for 3 months. The subjects were divided into three groups: control group, low iron supplemented group (Fe 5mg/d) and high iron supplemented group (Fe 20mg/d). Hemoglobin (Hb), serum iron, serum ferrtin, erythrocyte protoporphyrin, total iron binding capacity and serum transferrin were evaluated before and after the study. The results showed that Hb, serum iron, ferrtin and transferrin of the intervention groups had improved and erythrocyte protoporphyrin, total iron binding capacity decreased. There were no differences between the two intervention groups after the trial. The parameters of both intervention groups were much better than those of the control group. The results suggested that NaFeEDTA fortified soy sauce had positive influence on IDA.