东北地区中小学生铁强化酱油营养干预效果评价  

Effects of nutritional intervention using iron-fortified soy sauce among students of Northeast Provinces

作　　者：陈頔[1] 孙静[1] 黄建[1] 王丽娟[1] 朴玮[1] 唐艳斌[1] 李瑾[1] 高洁[1] 霍军生[1] 

机构地区：[1]中国疾病预防控制中心营养与健康所/国家卫生和计划生育委员会微量元素营养重点实验室,北京100050

出　　处：《中国学校卫生》2015年第12期1783-1786,共4页Chinese Journal of School Health

基　　金：卫生行业科研专项资助项目(201202012)

摘　　要：目的了解铁强化酱油对东北三省寄宿制学生缺铁性贫血的干预效果及学生对铁缺乏和铁强化酱油相关知识的知晓率,为探究更为有效的推广和干预途径提供参考。方法随机选择黑龙江、吉林和辽宁寄宿制中学学生321名作为研究对象开展基线调查;在该地区进行为期12个月的铁强化酱油补充膳食,并开展多种铁强化酱油健康教育及宣传工作;干预前、后分别测定血红蛋白含量及分析铁营养知识知晓情况。结果通过为期12个月的铁强化酱油膳食及健康教育干预,东北地区平均血红蛋白浓度由基线的(143.0±11.1)g/L上升到(147.9±10.5)g/L,其中男生平均血红蛋白浓度增加了6.9 g/L,女生平均增加了3.0 g/L,差异均有统计学意义(P值均<0.01);学生平均贫血患病率较干预前由4.7%下降到0.9%(P<0.01);男、女生贫血患病率分别下降了2.6%和4.7%;营养性贫血与铁有关、铁强化酱油具有预防贫血作用和铁强化酱油的知晓率由宣传前的25.9%,61.4%和32.1%增加到47.7%,76.6和61.7%(P值均<0.01);缺铁存在的症状中,易疲劳和容易感冒症状的知晓率由宣传前的32.7%和25.2%上升到46.4%和33.3%,差异有统计学意义(P值均<0.05);铁缺乏使学生抵抗力降低的知晓率由58.9%增加到60.7%(P<0.05)。补充微量营养素的好方法为食物营养,平衡膳食的知晓率由宣传前的71.3%增加到81.3%;营养素补充剂的知晓率由宣传前的27.1%增加到38.6%,不同途径干预前后差异均有统计学意义(P值均<0.01)。结论通过给予寄宿制中学学生铁强化宣传和膳食干预,可以有效提高学生血红蛋白水平和营养健康意识,最终达到预防和控制缺铁性贫血的目的。Objective To explore effects of iron-fortified soy sauce on iron deficiency anemia among students from three Northest Provinces. This study also aims to understand current awareness of iron deficiency and iron fortified soy sauce related knowledge for appropriate health intervention. Methods A total of 321 students including 152 boys and 169 girls recruited from boarding schools in Heilongjiang,Jilin and Liaoning were treated with iron-fortified soy meal and received iron-fortified soy sauce related health education and propaganda for 12 months; The concentration of hemoglobin and the iron nutritional knowledge questionnaire were assessed before and after intervention. Results After intervention,average hemoglobin significantly increased from（ 143. 0 ± 11. 1） g/L to（ 147. 9 ± 10. 5） g/L compared to baseline（ P〈0. 01）,with boys increased by 6. 9 g/L and girls increased by 3. 0 g / L. The total anemia prevalence significantly decreased from 4. 7% to 0. 9%（ P〈0. 01）. Anemia among both boys and girls decreased by 2. 6% and 4. 7%. Compared to the baseline,the awareness rate on ＂ correlation between nutritional anemia iron＂, ＂ prevention of anemia through iron-fortified soy sauce＂ and ＂ iron-fortified soy sauce＂ significantly increased from 25. 9%,61. 4% and 32. 1% to 47. 7%,76. 6% and 61. 7%（ P〈0. 01）. In regard to the iron deficiency symptoms,the awareness rate on fatigue and ＂ vulnerable to cold＂ significantly increased from 32. 7% and 25. 2% to 46. 4% and 33. 3%（ P〈0. 05）; the awareness on ＂ iron deficiency lead to low resistance to infections＂ increased significantly from 58. 9% to 60. 7%（ P〈0. 05）; the awareness rate of food nutrition and balanced diet increased from 71. 3% to 81. 3%; the awareness rate of nutrient supplements increased from27. 1% to 38. 6%（ P〈0. 01）. Conclusion Iron-fortified soy sauce nutritional eduation and intervention could be effective for the improvement both of the hemoglobin level and nutritional awareness,and could play

关 键 词：调味剂 营养疗法 贫血 因素分析 统计学 学生 

分 类 号：R153.2[医药卫生—营养与食品卫生学] R181.24[医药卫生—公共卫生与预防医学]