Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Journal of Hygiene Research》 2003-S1
Add to Favorite Get Latest Update

Effect of NaFeEDTA fortified soy sauce on IDA students

Sun Jing, Huo Junsheng ,Yu Bo ,Miao Hong,et al. Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100050,Chian  
300 IDA volunteers from school students were selected as subjects for the efficacy observation with iron fortified soy sauce for 3 months. The subjects were divided into three groups: control group supplied with unfortified soy sauce, NaFeEDTA test group (Fe 5 mg/d) and FeSO_4 test group (Fe 5mg/d)per person. Hb, serum iron, ferrtin, free erythrocyte protoporphyrin, total iron bond capacity and transferrin were evaluated before and after the study. The results showed that Hb, serum iron, ferrtin and transferrin of the test groups had improved and erythrocyte protoporphyrin, total iron bond capacity decreased. The results suggested that both test groups had improve effects on IDA students, meanwhile control group remained unchanged. NaFeEDTA fortified soy sauce had better effects on IDA subjects than that of FeSO_4 group. There were no significant differences between the two test groups, but the FeSO_4 fortified soy sauce seems taste unacceptable. This observation results indicated that NaFeEDTA fortified soy sauce was one of the possible approaches for the IDA control.
【Fund】: 国际生命科学学会资助项目
【CateGory Index】: R151
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved