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。

Effectiveness of iron fortified soy sauce on the cognitive ability of students

Subjects were divided into three groups of normal (NA), iron deficiency non-anemia (IDNA), and iron deficiency anemia (IDA). Indexes of iron nutrition status were measured and cognitive ability was tested before and after the intervention of iron fortified soy sauce. The results showed that after iron intervention, hemoglobin (Hb) and serum ferritin (SF) values of IDA students and SF of IDNA students increased significantly (P＜0.05), while the change of Hb and SF values of the NA group was not obvious (P＞0.05). After the intervention, both the score of memory recall of IDNA students and the scores of perception speed, mental arithmetic, memory recall and the total score of primary cognitive ability test of the IDA students increased significantly(P＜0.05), while there was no statistical difference in all scores of primary cognitive ability test before and after the intervention (P＞0.05). The results of TONI-2 test of IDA students increased after the intervention, but it still had a significant difference with the NA students (P＜0.05). Iron-fortified soy sauce intervention was effective in improving the iron nutritional status of ID and IDA students. The cognitive ability was also improved significantly in ID and IDA students after the iron-fortified soy sauce intervention.