论文部分内容阅读
目的评价铁强化酱油改善寄宿制学校学生贫血的效果。方法选择全国27省寄宿制中学学生3029名,其中男生1576名,女生1453名,进行12个月的铁强化酱油补充膳食;干预前、后分别测定血红蛋白含量,分析干预前后寄宿制学校学生血红蛋白和贫血患病率的差异。结果通过12个月铁强化酱油干预,寄宿制学校学生血红蛋白浓度由142.1g/L增加到146.5g/L,其中男生平均血红蛋白浓度增加6.7g/L,女生血红蛋白浓度增加1.9g/L,差异均有统计学意义(P<0.001);干预后贫血患病率(2.8%)较干预前(6.9%)显著降低(P<0.001);男女生贫血患病率分别降至1.1%和4.7%。结论铁强化酱油可以提高寄宿制学校学生血红蛋白水平,显著降低学生的贫血患病率。
Objective To evaluate the effect of iron fortified soy sauce on improving students’ anemia in boarding schools. Methods 3029 boarders of secondary schools in 27 provinces, including 1576 boys and 1453 girls, were enrolled in this study. Supplemented with iron-fortified soy sauce for 12 months. The levels of hemoglobin were measured before and after intervention. The levels of hemoglobin, Differences in the prevalence of anemia. Results The hemoglobin concentration of boarding school students increased from 142.1g / L to 146.5g / L through 12 months’ intensive fortification of soy sauce. The average hemoglobin concentration of male students increased by 6.7g / L and that of female students increased by 1.9g / L, both of which (P <0.001). The prevalence of anemia after intervention (2.8%) was significantly lower than that before intervention (6.9%) (P <0.001). The prevalence of anemia in boys and girls decreased to 1.1% and 4.7% respectively. Conclusion Iron-fortified soy sauce can improve the hemoglobin level of boarding school students and significantly reduce the prevalence of anemia among students.