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乙二胺四乙酸铁钠强化酱油对中国贫血儿童的治疗效果。

Therapeutic effects of NaFeEDTA-fortified soy sauce in anaemic children in China.

作者信息

Huo Junsheng, Sun Jing, Miao Hong, Yu Bo, Yang Tao, Liu Zhaoping, Lu Chengqian, Chen Junshi, Zhang Ding, Ma Yuzhen, Wang Anxu, Li Yongli

机构信息

Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine, Beijing, China.

出版信息

Asia Pac J Clin Nutr. 2002;11(2):123-7. doi: 10.1046/j.1440-6047.2002.00277.x.

DOI:10.1046/j.1440-6047.2002.00277.x
PMID:12074178
Abstract

The therapeutic effects of NaFeEDTA-fortified soy sauce on anaemic students were investigated. Three hundred and four iron-deficient anaemic school children (11-17 years) were randomly assigned to three treatment groups: control group (consuming non-fortified soy sauce), low-NaFeEDTA group (consuming fortified soy sauce, providing 5 mg Fe/day) and high-NaFeEDTA group (consuming fortified soy sauce, providing 20 mg Fe/day). Blood haemoglobin (Hb) levels were determined before and after 1 month, 2 months and 3 months of intervention. In addition, serum iron (SI), serum ferritin (SF), free erythrocytic porphyrin (FEP), total iron binding capability (TIBC) and transferritin (TF) were measured before and after consumption of soy sauce for 3 months. The results obtained herein show that the parameters measured were not changed remarkably within the 3-month intervention in the control group (P < 0.05). However, increased Hb, SI, SF and TF levels and decreased TIBC and FEP levels were observed in both the high-NaFeEDTA group (P <0.01) and the low-NaFeEDTA group (P < 0.05). The effectiveness of iron intervention in the low-NaFeEDTA group and high-NaFeEDTA group had no statistical significance after 3 months. It was concluded that nutritional intervention for anaemic students using NaFeEDTA-fortified soy sauce could play a positive role in the improvement of iron status and control of anaemia.

摘要

研究了乙二胺四乙酸铁钠强化酱油对贫血学生的治疗效果。304名缺铁性贫血的学龄儿童(11 - 17岁)被随机分为三个治疗组:对照组(食用非强化酱油)、低剂量乙二胺四乙酸铁钠组(食用强化酱油,每日提供5毫克铁)和高剂量乙二胺四乙酸铁钠组(食用强化酱油,每日提供20毫克铁)。在干预1个月、2个月和3个月前后测定血血红蛋白(Hb)水平。此外,在食用酱油3个月前后测量血清铁(SI)、血清铁蛋白(SF)、游离红细胞卟啉(FEP)、总铁结合能力(TIBC)和转铁蛋白(TF)。本文获得的结果表明,在对照组的3个月干预期间,所测参数没有显著变化(P < 0.05)。然而,在高剂量乙二胺四乙酸铁钠组(P <0.01)和低剂量乙二胺四乙酸铁钠组(P < 0.05)中均观察到Hb、SI、SF和TF水平升高,TIBC和FEP水平降低。3个月后,低剂量乙二胺四乙酸铁钠组和高剂量乙二胺四乙酸铁钠组的铁干预效果无统计学意义。得出结论,使用乙二胺四乙酸铁钠强化酱油对贫血学生进行营养干预,可对改善铁状况和控制贫血发挥积极作用。

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Therapeutic effects of NaFeEDTA-fortified soy sauce in anaemic children in China.乙二胺四乙酸铁钠强化酱油对中国贫血儿童的治疗效果。
Asia Pac J Clin Nutr. 2002;11(2):123-7. doi: 10.1046/j.1440-6047.2002.00277.x.
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