乙二胺四乙酸铁钠强化酱油改善贫血效果观察  

Effect of NaFeEDTA fortified soy sauce on IDA students

作　　者：孙静[1] 霍军生[1] 于波[1] 苗虹[1] 陈君石[1] 张丁[2] 马玉珍 王安绪 李永利[2] 

机构地区：[1]中国疾病预防控制中心营养与食品安全所,北京100050 [2]河南省卫生防疫站 [3]河南省南阳市宛城区卫生防疫站

出　　处：《卫生研究》2003年第z1期25-28,共4页Journal of Hygiene Research

基　　金：国际生命科学学会资助项目

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。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 FeSO_4 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 FeSO_4 group. There were no significant differences between the two test groups, but the FeSO_4 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.

关 键 词：乙二胺四乙酸铁钠 硫酸亚铁 缺铁性贫血 酱油 食物强化 

分 类 号：Q591[生物学—生物化学] TS202.3[轻工技术与工程—食品科学]