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在河北省固安县两个相邻的自然村进行富铁面粉的试食观察。按户将人群随机分为两组，实验及对照组６个月～６岁儿童均为２００名，７岁以上人群各约５００人。两个组按平日定量分别食用４０ｍｇＦｅ＋＋／ｋｇ的富铁面粉及同种不加铁的面粉。考虑到儿童进食量小，铁的摄入可能达不到日供给量标准，每日补给实验组儿童１０ｍｇＦｅ＋＋／２５ｇ面加工的点心一块，同时提供对照组儿童同种不加铁的点心一块。半年的试食显示：食用富铁面粉及点心的群体，血红蛋白Ｈｂ曾加非常明显地高于对照人群（ｐ＜０．０１）。６个月～６岁实验组儿童的Ｈｂ值非常明显地大于对照组而ＰＥＰ／Ｈｂ值则非常明显地小于对照（ｐ＜０．０１）。１３～１７岁青春期少女及１８～４４岁育龄期妇女Ｈｂ值的上升均比对照显著（ｐ＜０．０５）。上述结果表明，食用富铁面粉可以使群体的铁营养状况得到逐步改善，以较为经济和自然的方式有效地预防大面积人群的缺铁性贫血。
In the two adjacent villages in Gu’an County, Hebei Province, the trial of iron-rich flour was conducted. The households were randomly divided into two groups. The experimental and control groups were 200 children aged 6 months to 6 years and about 500 people aged 7 and over. The two groups consumed 40 mg Fe ++ / kg of iron-rich flour and the same kind of non-fermented flour, respectively, on a weekday basis. Taking into account the small amount of food intake of children, iron intake may not meet the daily supply standards, the daily replenishment of experimental group of children 10mgFe ++ / 25g noodles processing a snack, while providing the control group of children with the same kind of iron-free snacks. A six-month trial showed that hemoglobin Hb was significantly higher in the group consuming iron-rich flour and snacks (p <0.01). The Hb values in the 6-month to 6-year-old experimental group were significantly greater than those in the control group, while the PEP / Hb values were significantly less than those in the control group (p <0.01). Hb values in adolescent girls aged 13-17 years and women of childbearing age in 18-44 years were significantly higher than those in controls (p <0.05). The above results show that the consumption of iron-rich flour can improve the nutritional status of the population gradually and effectively prevent iron deficiency anemia in a large area of population in a more economical and natural way.