常山县缺铁性贫血儿童营养干预效果分析  

Nutritional Intervention Effects on Iron-deficiency Anemia Among Children in Changshan District

作　　者：徐青华[1] 寿申岚[1] 徐金洪[1] 李芳[1] 曾红霞[1] 

机构地区：[1]浙江省常山县疾病预防控制中心,324200

出　　处：《中国学校卫生》2010年第2期152-153,156,共3页Chinese Journal of School Health

基　　金：常山县科学技术局基金项目(编号:20860)

摘　　要：目的研究铁强化酱油、豆蛋白改善农村地区儿童营养状况的效果,为预防学生营养不良性疾病提供依据。方法选择常山县农村3所学校的部分儿童进行10个月的干预试验;对照组采用普通膳食,实验组分别采取补充铁强化酱油、豆制品膳食,分别于干预前、干预后10个月测定身高、体重、末梢血血红蛋白含量。结果通过为期10个月的干预,豆蛋白组血红蛋白含量增高明显,由干预前的(129.53±9.65)g/L,上升为干预后(144.03±11.72)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<0.01)。结论铁强化酱油、豆蛋白可以改善缺铁性贫血儿童患病情况,提高儿童血红蛋白水平。Objective To study the effect of iron fortified soy sauce and beans albumen on children＇s nutrition, and to provide evidence for preventing students malnutrition diseases. Methods Some children were recruited from three schools to participate the intervention. The control group adopted the ordinary meal and the experiment group adopted iron fortified soy sauce, soyfood meal respectively. The serum hemoglobin content of blood of tip, height and weight were measured before intervention, 10 months after intervening separately. Results Through the 10 months intervention, hemoglobin of experimental group increased obviously, which was increased from （ 129.53± 9.65 ） g/L to I 144.03 ±1 1.72 ） g/L. The he- moglobin content didnt increase significantly in control group, but the difference of recovery rate of hemoglobin level between two group was also significant（ P 〈0. 01 ）. Conclusion The prevalence of children＇s iron-deficiency anemia can be improved by iron fortified soy sauce and bean protein.

关 键 词：贫血 缺铁性 膳食调查 食品 强化 干预性研究 儿童 

分 类 号：R556.3[医药卫生—血液循环系统疾病] R153.2[医药卫生—内科学]