铁强化酱油对学生认知能力的干预效果研究

将受试学生分为正常（NA）组、铁缺乏不贫血（IDNA）组和缺铁性贫血（IDA）组,测定铁强化酱油干预前后学生的铁营养指标和认知能力水平。结果表明,干预后,IDA组血红蛋白Hb、血清铁蛋白SF水平均显著升高（P＜0.05）,IDNA组的SF水平显著升高（P＜0.05）,而NA组的Hb、SF水平无明显变化（P＞0.05）。干预后,IDNA组记忆再认量表分显著增加（P＜0.05）,IDA组的基本认知能力、知觉速度、心算效率和记忆再认能力均显著增加（P＜0.05）,而NA组的各项基本认知能力在干预前后均无统计学差异（P＞0.05）。干预后IDA组学生的托尼测试得分增加,但与NA组比较仍有显著差异（P＜0.05）。铁强化酱油干预可以有效改善铁缺乏学生的铁营养状况,对铁缺乏不贫血和缺铁性贫血学生的认知能力也有明显的改善作用。     

铁强化酱油对铁缺乏不贫血学生注意力和学习成绩的干预效果

观察乙二胺四乙酸铁钠(NaFeEDTA)强化酱油干预对铁缺乏不贫血(iron deficiency without anemia,IDNA)学生注意力和学习成绩的影响.以血红蛋白(Hb)值、血清铁蛋白(SF泄为指标将受试者分成正常(NA)组、铁缺乏不贫血(IDNA)组,观察NaFeEDTA强化酱油对IDNA、注意力和学...     

铁强化酱油改善学生体能效果研究

目的 观察铁强化酱油改善学生体能的效果.方法 选择在校就餐男性缺铁性贫血学生为缺铁性贫血组(IDA),食用铁强化酱油,以不在学校就餐的非贫血男生作为正常对照组(NA),食用普通酱油,为期10个月.测定IDA组和NA组试验前后的血红蛋白(Hb)、血清铁蛋白(SF)、运铁蛋白受体(sTfR)、血清铁(SI)、最大耗氧量(V...     

2种铁营养强化剂对强化酱油感官影响的比较

该实验分别用乙二胺四乙酸铁钠(NaFeEDTA)和硫酸亚铁(FeSO4)与柠檬酸的混合物对低盐固态发酵酱油(虎王酱油)和高盐稀态发酵酱油(宽牌酱油)进行强化，强化剂量均为5mg铁／15mL酱油。室温静置ld后，对强化后酱油的色泽、香气、味道、体态、金属味等指标进行评价。结果表明，2种不同生产工艺的强化酱油中，NaFeEDTA强化酱油的感官评价得分较高，与空白酱油得分相似，明显高于FeSO4强化酱油，说明NaFeEDTA对2种工艺酱油的感官影响均低于FeSO4。     

Photostability of Sodium Iron Ethylenediaminetetraacetic Acid (NaFeEDTA) in Stored Fish Sauce and Soy Sauce

ABSTRACT: Sodium iron ethylenediaminetetraacetic acid (NaFeEDTA) has been suggested as a fortification compound for fish sauce and soy sauce. Its susceptibility to photodegradation in aqueous solutions however is a potential disadvantage. We determined the photostability of NaFeEDTA in fish and soy sauce stored under well-defined conditions. No degradation of NaFeEDTA was observed during storage of fortified soy sauce. Losses of up to 35% NaFeEDTA, however, occurred within 2 to 6 wk in fortified fish sauce stored in clear bottles exposed to direct sunlight. Losses were prevented by storage in amber bottles or by storing the clear bottles under indirect sunlight or in the dark.     

铁强化酱油市场调查

该文调查了铁强化酱油市场销售情况以及人群铁强化酱油消费情况。随机抽取四个省会级城市,抽取城市中至少5家大型超市进行调查,了解铁强化酱油销售情况。在当地商超门口,菜市场门口等人员密集的地方进行随机调查,了解当地酱油以及铁强化酱油购买与食用情况。结果表明,42家商超中有29家商超销售铁强化酱油,铁强化酱油售价较同规格酱油售价高0.07元/100 mL。过去一年有5.02%的人食用过铁强化酱油。在铁强化酱油消费人群中,有15.6%的人过去一年一直食用铁强化酱油,有24.4%的人过去一年食用铁强化酱油时间超过2个月,有60%的人过去一年食用铁强化酱油时间不足2个月。因此仍需加大力度宣传推广铁强化酱油。     

农村寄宿制学校用铁强化酱油状况及铁含量分析

贫血在我国属于中度公共卫生问题,铁强化酱油是安全有效的人体铁营养改善方法。本研究采集了24个省寄宿制学校使用的43个铁强化酱油产品,采用原子吸收分光光度法测定铁强化酱油总铁含量。结果显示,抽样地区农村寄宿制学校用铁强化酱油产品铁含量均值为（216.1±17.9） mg/kg,铁含量分布范围为191.5～263.8 mg/kg。农村寄宿制学校铁强化酱油中一级酱油占51.2%,桶装酱油占60.5%,高盐稀态发酵工艺的酱油占88.4%,生抽占55.8%。铁含量与酱油保存时间没有相关性,不同等级、不同包装形式铁强化酱油中铁含量无显著性差异,不同品种酱油中铁含量有显著差异,生抽中铁含量显著高于老抽。所有农村寄宿制学校铁强化酱油中铁含量均符合我国相应的食品安全国家标准。     

铁锌复合强化酱油的研制

对以NaFeEDTA、硫酸锌为强化剂来强化酱油进行了初步研究，复合强化后的酱油色泽澄清，感官良好，铁和锌在酱油中的溶解状态稳定。NaFeEDTA和硫酸锌的强化剂量分别为150mg/100mL，和100mg/100mL。但人体对铁、锌复合强化酱油中铁和锌吸收的情况还有待于进一步研究。     

Fortification of soy sauce using various iron sources: sensory acceptability and shelf stability

BACKGROUND: Soy sauces are available in different types and grades, which allows them to reach consumers of all socioeconomic groups. Ferric sodium ethylenediaminetetraacetic acid (NaFeEDTA) has been used for iron fortification of soy sauces in some countries, however, its high cost may make it unattractive to policymakers and industry. OBJECTIVE: We evaluated the feasibility of using more economical iron sources for iron fortification, with soy sauce of various types and grades used as a vehicle. METHODS: Seven iron sources were tested for their feasibility for fortification of four types of soy sauce: naturally fermented in the traditional style, naturally fermented according to large-scale industrial formulas 1 and 5, and chemically hydrolyzed at 5 mg per serving (15 mL, per Thailand's food labeling regulations). Either citric acid or sodium citrate was added at 0.1% as a chelator. RESULTS: Five iron sources--ferrous sulfate, NaFeEDTA, ferric ammonium citrate, ferrous lactate, and ferrous gluconate--did not significantly affect the sensory qualities of the product over a period of 3 months (p > .05). Ferrous fumarate and ferrous bisglycinate caused unacceptable precipitation. Less than 3% of 260 and 306 commonly cooked foods out of 871 and 772 preparations using soy sauces fortified with NaFeEDTA and ferrous sulfate, respectively, were found to be different from normal with regard to sensory qualities. The cost of fortification was US 0.22 cents to US 3.28 cents per bottle (700 mL). CONCLUSIONS: Both naturally fermented and chemically hydrolyzed soy sauces could be fortified with all five iron sources. Ferrous sulfate is the most appropriate source because of its low cost and acceptable sensory characteristics. Soy sauce is a promising vehicle for iron fortification, however, the bioavailability of iron in the products examined here needs to be evaluated under normal use conditions.     

铁强化酱油中乙二胺四乙酸铁钠含量测定方法研究进展

综述了几年来国内铁强化酱油中乙二胺四乙酸铁钠的检测方法。科学评价了分光光度法、原子吸收法、极谱法、毛细管区带电泳法、高效液相色谱法、样品背景颜色的校正以及测定结果的卫生学意义。     

方波伏安法检测酱油和食盐中乙二胺四乙酸铁钠

采用方波伏安法建立乙二胺四乙酸铁钠(NaFeEDTA)的检测方法。用pH值为3.0的磷酸缓冲溶液作为底液;电化学条件为扫描增量10mV、方波频率2.5kHz、方波振幅100mV,可实现对NaFeEDTA的检测。试液中NaFeEDTA的质量浓度在10～200mg/L范围内,标准曲线相关系数为0.9997,检出限为4mg/L。对铁强化酱油和食盐中的NaFeEDTA检测的回收率为(93.5±2.1)%和(96.8±2.8)%。     

Efficacy of iron-fortified Ultra Rice in improving the iron status of women in Mexico

BACKGROUND: Universal fortification of staple foods with iron has been widely promoted as a cost-effective strategy to reduce iron deficiency in developing-country populations. Nonetheless, relatively few efficacy trials have been reported to date to demonstrate impact on iron status. The Ultra Rice technology provides a means of delivering fortificant iron via rice. OBJECTIVE: The objective of this study was to test the efficacy of rice fortified with microencapsulated, micronized iron pyrophosphate to improve the iron status of women in Mexico in a randomized, controlled intervention trial. METHODS: Nonpregnant, nonlactating women 18 to 49 years of age were recruited from six factories. The women received a daily portion of cooked rice 5 days per week for a period of 6 months, before and after which iron status indicators were determined in venous blood samples. RESULTS: The average intake of iron from the fortificant was 13 mg/day. Mean plasma ferritin concentration and estimated body iron stores were significantly higher, and transferrin receptors were lower, in the iron-fortified rice group following the intervention. Mean hemoglobin concentration also increased in the treatment group, but the increase was significant only when the analysis was restricted to those with baseline hemoglobin < 12.8 g/dL. The absolute reduction in anemia and iron deficiency was 10.3 and 15.1 percentage points, respectively. Total iron intake from fortificant was a significant covariate of change in body iron stores. The overall prevalence of anemia was reduced by 80%. CONCLUSIONS: Fortification of rice with iron using this technology is an efficacious strategy for preventing iron deficiency.     

Suitability of instant noodles for iron fortification to combat iron-deficiency anemia among primary schoolchildren in rural Vietnam

BACKGROUND: Anemia is a significant public health problem among schoolchildren in Vietnam. Food fortification is considered one of the most sustainable long-term strategies to control iron-deficiency anemia in Vietnam. The success of a food-fortification program depends on the choice of the food vehicle. OBJECTIVES: The aim of the present study was to identify an appropriate vehicle for iron fortification to be used in a school-feeding program aimed at improving the iron and anemia status of schoolchildren in rural Vietnam. METHODS: Children 6 to 8 years of age in two primary schools in Tam Nong District, Phu Tho Province, and their parents were included in this study. The study consisted of three substudies: a food-consumption study with 24-hour recalls of two nonconsecutive days; a food-beliefs study, with focus group discussions, a pile-sorting test, and a food attributes and differences exercise; and a food-acceptance study using noodles and biscuits fortified with sodium iron ethylenediaminetetraacetic acid (NaFeEDTA). RESULTS: The average number of meals consumed daily was 3.2 +/- 0.4, and the average intakes of energy and iron were 1,218 +/- 406 kcal and 7.5 +/- 4.0 mg, respectively. Compared with biscuits and instant rice soup, instant noodles were consumed more frequently and in larger portion sizes and are more acceptable as children's food in the culture of the local people. The iron level of the fortified product did not affect the mean consumption of noodles, but a higher level of iron was associated with a lower mean consumption of biscuits (p < .05). The production process did not affect the NaFeEDTA level in noodles; however, during preparation at least 70% of the iron is leaked into the soup. CONCLUSIONS: Instant noodles are a suitable vehicle for iron fortification for use in school-based intervention to improve iron-deficiency anemia among primary schoolchildren in rural Vietnam.     

An analysis of the etiology of anemia and iron deficiency in young women of low socioeconomic status in Bangalore, India

BACKGROUND: Anemia and iron deficiency are significant public health problems in India, particularly among women and children. Recent figures suggest that nearly 50% of young Indian women are anemic. OBJECTIVES: Few studies have comprehensively assessed etiologic factors contributing to anemia and iron deficiency in India. Hence, this study assessed the relative importance of various factors contributing to these problems in young women of low socioeconomic status in Bangalore, India. METHODS: A random sample of 100 nonpregnant, nonlactating women 18 to 35 years of age, selected from among 511 women living in a poor urban settlement, participated in this study. Data were obtained on demography, socioeconomic status, anthropometry, three-day dietary intake, blood hemoglobin, hemoglobinopathies, serum ferritin, serum C-reactive protein, and stool parasites. RESULTS: The prevalence rates of anemia and iron deficiency were 39% and 62%, respectively; 95% of the anemic women were iron deficient. The mean dietary iron intake was 9.5 mg per day, predominantly from the consumption of cereals, pulses, and vegetables (77%). The estimated bioavailability of nonheme iron in this diet was 2.8%. Dietary intakes were suboptimal for several nutrients. Blood hemoglobin was significantly correlated with dietary intake of fat, riboflavin, milk and yogurt, and coffee. Serum ferritin was significantly correlated with intake of niacin, vitamin B12, and selenium. Parasitic infestation was low. CONCLUSIONS: An inadequate intake of dietary iron, its poor bioavailability, and concurrent inadequate intake of dietary micronutrients appear to be the primary factors responsible for the high prevalence of anemia and iron deficiency in this population.     

Infection and anemia in Canadian aboriginal infants.

The prevalence of anemia in Aboriginal children is high, but, given the high burden of infection in these children, the extent to which anemia is due to iron deficiency and/or infection is unclear. To determine the contribution of iron deficiency to anemia, we screened 144 Aboriginal infants (70 boys, 74 girls) who were free from infection. The prevalence of anemia (hemoglobin <105 g/L) was 18.8%; caregivers reported that 53.5% of infants had had an infection in the two weeks before screening. Anemic infants were more likely than non-anemic infants to have had an infection before screening (74.1% versus 48.7%, p = 0.02), and anemic infants had a higher prevalence of iron deficiency revealed by low serum iron concentrations (<7 micromol/L) (73.7% versus 38.3%, p <0.01). Iron deficiency measured using serum ferritin concentration tended to be less marked in infants who had had an infection (13% versus 30.3%, p = 0.06); this is probably because serum ferritin is a positive acute-phase protein. This study indicates the difficulty of isolating the contribution of infection to anemia from the separate effects of dietary iron deficiency.     

Effectiveness of intermittent iron treatment of two- to six-year-old Jordanian children with iron-deficiency anemia

BACKGROUND: Iron deficiency is a common nutritional problem in young children among vulnerable populations in Jordan. Several studies have shown the effectiveness of intermittent iron supplementation in improving iron status. Such a study has not been carried out in 2- to-6-year-old Jordanian children diagnosed with iron deficiency anemia in a clinical setting. OBJECTIVE: To study the effectiveness of intermittent versus daily iron treatment in a clinical setting in 2- to 6-year-old Jordanian children with iron-deficiency anemia. METHODS: About 4400 children aged 2 to 6 years who visited Prince Hashim Military Hospital in Zarqa, Jordan, from August 2000 to June 2001 were screened for age, general health, and birthweight. About 10% of these children were screened for anemia, using complete blood count (defined as a hemoglobin level < or = 10.5 g/dL, and a mean corpuscular volume < or =75 ft). Anemic children underwent further screening for iron deficiency, defined as serum ferritin level < or =12 microg/L. Children with iron-deficiency anemia, as indicated by hemoglobin < or = 10.5 g/dL, mean corpuscular volume < or =75 fL, and serum ferritin < or =12 microg/L, or as indicated by mean corpuscular volume < or =75 fL and hemoglobin < or = 10.5 g/dL, were enrolled in the study after informed oral consent by their parents. Study children (n=134) were assigned randomly to one of three groups. Subjects in group 1 (n=45), group 2 (n=45), and group 3 (n=44) received iron treatment daily, weekly, and twice weekly, respectively. Out of 134 children recruited for the study, only 63 (39 boys and 24 girls) completed the 3-month treatment period. All of the children received medicinal iron drops at a dosage of 5 mg elemental iron as ferrous sulfate per kilogram of body weight. The parents also received nutritional counseling. RESULTS: At the end of treatment, hemoglobin, serum ferritin, hematocrit, mean corpuscular volume, mean corpuscular hemoglobin, and mean corpuscular hemoglobin concentration increased significantly in all groups with no significant differences between groups. The increases in hemoglobin in groups 1, 2, and 3 were 2.47 +/- 0.17, 2.12 +/- 0.18, and 2.18 +/- 0.18 g/dL, respectively. Measurements of final serum ferritin concentration were available for only 12, 12, and 10 children in groups 1, 2, and 3, respectively. In all children who completed the study, except for one in group 1, hemoglobin, mean corpuscular volume, and serum ferritin reached normal values in response to iron treatment. CONCLUSIONS: Weekly and twice-weekly iron therapy with 5 mg elemental iron as ferrous sulfate per kilogram of body weight accompanied by nutritional counseling was as effective as daily iron therapy in correcting iron-deficiency anemia in 2- to 6-year-old children under the clinical conditions of this study.     

芹菜叶绿素铁钠与其他补血药物功效的比较研究

目的：探讨芹菜叶绿素铁钠与其他补血剂对大鼠缺铁性贫血的效果。方法：采用低铁饲料建立大鼠缺铁性贫血(IDA)模型,给予叶绿素铁钠、血红素铁、NaFeEDTA和FeSO4,通过测定大鼠血液指标血红蛋白(Hb)含量、红细胞(RBC)数和红细胞压积(HCT),观察补血疗效。结果：在实验30d时,与模型组和FeSO4组相比,叶绿素铁钠组的Hb、RBC、HCT显著增加(P＜0.05);与血红素铁组和NaFeEDTA组相比,差异不显著。结论：芹菜叶绿素铁钠对治疗实验贫血鼠有明显的效果。     

牛磺酸对大鼠铁利用和抗氧化能力的影响

研究了牛磺酸对缺铁性贫血大鼠和正常大鼠铁利用和抗氧化能力的影响。通过对SD大鼠喂养缺铁饲料,建立缺铁性贫血大鼠模型,再给缺铁性贫血大鼠和正常大鼠灌胃0.5 g/kg牛磺酸共21 d,比较牛磺酸对正常大鼠和缺铁性贫血大鼠铁利用和抗氧化能力的影响。结果表明,牛磺酸可显著提高缺铁性贫血大鼠血红蛋白含量,提高血清铁和铁蛋白含量,提高肝脏铁含量,降低血清总铁结合力(P<0.05);可提高缺铁性贫血大鼠抗氧化能力,在补铁的同时添加牛磺酸效果更佳。添加牛磺酸对正常大鼠铁利用和抗氧化能力的提高效果不显著(P>0.05)。因此,牛磺酸对缺铁性贫血大鼠铁的利用和抗氧化能力的提高效果优于正常大鼠。     

The connection between vitamin and iron status indexes of school-age children

The analysis of vitamin and iron indexes of 95 children sufficiently supplied with vitamin C and vitamin B2 and carotenoids deficiency has been carried out. Vitamin E deficit takes place among anemic children (with decreased hemoglobin blood level) 2 fold more often than among healthy children. From another side, decreased hemoglobin blood level, erythrocyte quantity and erythrocyte indexes have been determined 1.7-2.4 fold more often in insufficiently supplied with vitamin E children. Tocopherols serum level had tendency to the decrease and vitamin E deficit took place 2 fold more frequently in children suffering from iron deficiency anemia that is with decreased hemoglobin and serum ferritin concentrations. Marked positive linear correlation between these iron indexes and vitamin E serum level has been revealed. These results give evidence concerning significant role of this vitamin in the body iron supplying. The results obtained give evidence for multi-deficient anemia presence among children, which are not always caused by iron deficit. High frequency of vitamin E and B group vitamins deficiency proves expediency of these vitamins inclusion in complex therapy of iron deficiency.     

国家营养改善项目--铁强化酱油

全球约有1／5人患缺铁性贫血,我国儿童贫血率在25％左右,妇女贫血率在20％左右,孕妇贫血率高达35％,成年男子贫血率则在10％左右。铁缺乏及贫血严重影响儿童的体格、智力发育及其成年后从事体力和脑力劳动的能力,对育龄妇女则不仅危害其自身健康,更可能波及下一代健康。中国疾病预防控制中心营养与食品安全所研制出的乙二胺四乙酸铁钠(NaFeEDTA)强化酱油具有吸收率高,不改变酱油自身的食用方法和口感,改善贫血效果显著以及经济安全等特点。随着人们对铁缺乏的重视以及各方的鼎立支持,铁强化酱油将得到全力推广,使百姓真正受益于铁强化酱油。