Alaofé Halimatou, Zee John, Dossa Romain, O'Brien Huguette Turgeon
Département des sciences des aliments et de nutrition, Université Laval, Québec, Canada.
Ecol Food Nutr. 2009 Jan-Feb;48(1):21-38. doi: 10.1080/03670240802293675.
A 26-week nutrition intervention, including 4 weeks of nutrition education, combined with an increase in the content and bioavailability of dietary iron for 22 weeks was carried out in 34 intervention and 34 control adolescent girls suffering from mild iron deficiency anemia (IDA). In post-intervention, hemoglobin and serum ferritin were significantly higher in the intervention group, whereas the incidence of IDA was significantly lower in the intervention group compared to the control group. Nutrition knowledge scores were significantly higher in intervention girls compared to control girls. Dietary changes to improve available dietary iron can reduce iron deficiency anemia.
对34名患有轻度缺铁性贫血（IDA）的干预组青春期女孩和34名对照组青春期女孩进行了为期26周的营养干预，其中包括4周的营养教育，并在22周内提高膳食铁的含量和生物利用度。干预后，干预组的血红蛋白和血清铁蛋白显著升高，而与对照组相比，干预组的缺铁性贫血发病率显著降低。与对照组女孩相比，干预组女孩的营养知识得分显著更高。通过改善膳食中铁的可利用性来改变饮食可以减少缺铁性贫血。
