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目的研究铁强化酱油改善农村地区儿童缺铁性贫血的效果。方法选择农村地区11所学校的缺铁性贫血儿童163名进行2个月的干预试验;对照组95名采用普通膳食,实验组68名采取补充铁强化酱油膳食,分别于干预前、后2个月测定末梢血血红蛋白含量。结果通过为期2个月的铁酱油干预,实验组血红蛋白含量增高显著,干预前(114.36±5.17)g/L,干预2个月后(135.84±11.70)g/L,差异有统计学意义(P<0.05)。对照组血红蛋白增高不显著,实验组与对照组血红蛋白恢复率比较差异也有统计学意义(P<0.05)。结论铁强化酱油可在短期内提高缺铁性贫血儿童血红蛋白水平,是儿童缺铁性贫血有效的铁营养补充剂。
Objective To study the effects of iron fortified soy sauce on iron deficiency anemia in rural areas. Methods A total of 163 children with iron deficiency anemia in 11 schools in rural areas were enrolled in this study. Two weeks intervention was conducted in 163 children in the control group. Ninety-five children in the control group were enrolled in the regular diet. 68 children in the experimental group were enrolled in the iron fortified soy sauce diet. Month Determination of peripheral blood hemoglobin content. Results The hemoglobin content of the experimental group increased significantly after intervention for 2 months (114.36 ± 5.17) g / L and 135.84 ± 11.70 g / L after the intervention for 2 months (P <0.05). The increase of hemoglobin in the control group was not significant, and the recovery rate of hemoglobin in the experimental group and the control group was also significantly different (P <0.05). Conclusion Iron-fortified soy sauce can improve hemoglobin level in children with iron-deficiency anemia in a short period of time and is an effective iron supplementation for children with iron-deficiency anemia.