title: [A study on the effect of fermented soybean in preventing iron deficiency anemia in children].
abstract: Using the fermenting technique that hydrolysis the phytate in soybeans. The absorption rate of iron was improved and a series of fermented soya foods were produced. Feeding the fermented food to 437 children for 6 months, the incidence of IDA children significantly decreased from 21.7% to 1.25%. The iron absorption rate (21.8%) in the children given the diet containing fermented soy was significantly higher than that of (14.2%) in the children given the bland diet (control group) and about the same as that in the FeSO4 group (22.48%) 58Fe.
authors.forename: H S
authors.initials: HS
authors.lastname: Qin
mesh_terms: D000747:Anemia, Hypochromic / Q000178:diet therapy* / Q000517:prevention & control; D002648:Child; D002675:Child, Preschool; D005260:Female; D005285:Fermentation; D006801:Humans; D007501:Iron / Q000378:metabolism; D008297:Male; D010833:Phytic Acid; D013025:Glycine max
chemical_list: D010833:Phytic Acid; D007501:Iron