铁强化酱油改善寄宿制学校学生贫血效果研究  

Effects of the iron fortified soy sauce on improving students' anemia in boarding schools

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计生委微量元素营养重点实验室,北京100050

出　　处：《卫生研究》2016年第2期221-225,共5页Journal of Hygiene Research

基　　金：卫生行业科研专项(No.201202012)

摘　　要：目的评价铁强化酱油改善寄宿制学校学生贫血的效果。方法选择全国27省寄宿制中学学生3029名,其中男生1576名,女生1453名,进行12个月的铁强化酱油补充膳食;干预前、后分别测定血红蛋白含量,分析干预前后寄宿制学校学生血红蛋白和贫血患病率的差异。结果通过12个月铁强化酱油干预,寄宿制学校学生血红蛋白浓度由142.1g/L增加到146.5g/L,其中男生平均血红蛋白浓度增加6.7g/L,女生血红蛋白浓度增加1.9g/L,差异均有统计学意义(P<0.001);干预后贫血患病率(2.8%)较干预前(6.9%)显著降低(P<0.001);男女生贫血患病率分别降至1.1%和4.7%。结论铁强化酱油可以提高寄宿制学校学生血红蛋白水平,显著降低学生的贫血患病率。Objective To evaluate the effect of iron fortified soy sauce on improving the anemia of boarding school students. Methods A total of 3029 students of the boarding schools in the 27 provinces in China including 1576 boys and 1453 girls were treat with the iron-fortified soy sauce for 12 months. The concentration of hemoglobin was detected before and after intervention. The statistical analysis was conducted to analyze the anemia rate and the hemoglobin concentration in boarding school students. Results After the intervention,the average hemoglobin of students were increased from 142. 1 g/L to 146. 5g/L compared to the baseline. The boys average haemoglobin concentration increased 6. 7g/L,girls average haemoglobin concentration increased 1. 9 g/L. They were significantly higher than those of the baseline（ P〈0. 001）. The total anemia prevalence were significantly difference than the baseline（ P〈0. 001）. Anemia among both boys and girls fell to 1. 1% and 4. 7% respectively. Conclusion Iron-fortified soy sauce could be effective for the improvement the hemoglobin level of boarding school students,reduce anemia prevalence of students significantly.

关 键 词：铁强化酱油 膳食干预 血红蛋白 贫血 

分 类 号：R556.3[医药卫生—血液循环系统疾病] R151.4[医药卫生—内科学]