Huo J, Sun J, Miao H, Yu B
Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine, Beijing 100050, China.
Wei Sheng Yan Jiu. 2001 Sep;30(5):296-8.
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 5 mg/d) and high iron supplemented group (Fe 20 mg/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.
将乙二胺四乙酸铁钠强化酱油给予300名缺铁性贫血（IDA）学生，为期3个月。受试者被分为三组：对照组、低铁补充组（铁5毫克/天）和高铁补充组（铁20毫克/天）。在研究前后评估血红蛋白（Hb）、血清铁、血清铁蛋白、红细胞原卟啉、总铁结合力和血清转铁蛋白。结果显示，干预组的Hb、血清铁、铁蛋白和转铁蛋白有所改善，红细胞原卟啉、总铁结合力下降。试验后两个干预组之间无差异。两个干预组的参数均明显优于对照组。结果表明，乙二胺四乙酸铁钠强化酱油对缺铁性贫血有积极影响。
