【摘要】 本研究比较了NaFeEDTA强化酱油、硫酸亚铁 (FeSO4)强化酱油对IDA改善效果。将 30 0名IDA学生分为对照组、NaFeEDTA强化酱油组Fe 5mg (人·日 )、FeSO4强化酱油组Fe5mg (人·日 ) ,比较新型铁强化剂 (NaFeEDTA)与传统铁剂 (FeSO4)对缺铁性贫血的改善作用。结果表明 ,对照组各项检验指标干预前后没有显著差异。其它各试验组呈现出较为一致的变化 ,表现为血红蛋白、血清铁、血清铁蛋白含量的显著性增加和原卟啉、总铁结合力、转铁蛋白的显著性下降。试验结果提示 ,乙二胺四乙酸铁钠与传统铁剂 (硫酸盐铁 )强化酱油均有改善学生贫血的作用 ,并且NaFeEDTA组的贫血改善率和Hb恢复水平优于FeSO4组。更多还原

【Abstract】 300 IDA volunteers from school students were selected as subjects for the efficacy observation with iron fortified soy sauce for 3 months. The subjects were divided into three groups: control group supplied with unfortified soy sauce, NaFeEDTA test group （Fe 5 mg/d） and FeSO₄ test group （Fe 5mg/d）per person. Hb, serum iron, ferrtin, free erythrocyte protoporphyrin, total iron bond capacity and transferrin were evaluated before and after the study. The results showed that Hb, serum iron, ferrtin and transferrin of the test groups had improved and erythrocyte protoporphyrin, total iron bond capacity decreased. The results suggested that both test groups had improve effects on IDA students, meanwhile control group remained unchanged. NaFeEDTA fortified soy sauce had better effects on IDA subjects than that of FeSO₄ group. There were no significant differences between the two test groups, but the FeSO₄ fortified soy sauce seems taste unacceptable. This observation results indicated that NaFeEDTA fortified soy sauce was one of the possible approaches for the IDA control.更多还原