论文部分内容阅读
目的了解济宁市中学生贫血现状和铁强化酱油对缺铁性贫血的改善效果,为制定青少年缺铁性贫血防治策略提供科学依据。方法选择汶上县在校食堂就餐的中学生1 684名。采用双盲安慰对照法,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。分别于干预后0,3,6个月检测血红蛋白含量。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=-4.62,P<0.01);对照组血红蛋白含量干预前、后差异无统计学意义。结论铁强化酱油对改善青少年缺铁性贫血效果显著。
Objective To understand the current situation of secondary school students with anemia in Jining and the effect of iron fortified soy sauce on iron deficiency anemia and to provide a scientific basis for the prevention and treatment of iron deficiency anemia in adolescents. Methods A total of 1,684 middle school students were enrolled in Wenshang County school canteens. Using double-blind comfort control method, the intervention group 828 cases, daily consumption of ediatic sodium fermented soy sauce cooking meals; control group of 856 cases, consumption of ordinary soy sauce. Hemoglobin levels were measured at 0, 3 and 6 months after intervention respectively. Results The levels of hemoglobin in the intervention group were significantly increased (F = 101.12, P <0.01) and the prevalence of anemia was significantly decreased (Z = -4.62, P <0.01) Before and after intervention, the difference was not statistically significant. Conclusion Iron-fortified soy sauce has a significant effect on improving iron deficiency anemia in adolescents.