title: Therapeutic effects of NaFeEDTA-fortified soy sauce in anaemic children in China.
abstract: The therapeutic effects of NaFeEDTA-fortified soy sauce on anaemic students were investigated. Three hundred and four iron-deficient anaemic school children (11-17 years) were randomly assigned to three treatment groups: control group (consuming non-fortified soy sauce), low-NaFeEDTA group (consuming fortified soy sauce, providing 5 mg Fe/day) and high-NaFeEDTA group (consuming fortified soy sauce, providing 20 mg Fe/day). Blood haemoglobin (Hb) levels were determined before and after 1 month, 2 months and 3 months of intervention. In addition, serum iron (SI), serum ferritin (SF), free erythrocytic porphyrin (FEP), total iron binding capability (TIBC) and transferritin (TF) were measured before and after consumption of soy sauce for 3 months. The results obtained herein show that the parameters measured were not changed remarkably within the 3-month intervention in the control group (P < 0.05). However, increased Hb, SI, SF and TF levels and decreased TIBC and FEP levels were observed in both the high-NaFeEDTA group (P <0.01) and the low-NaFeEDTA group (P < 0.05). The effectiveness of iron intervention in the low-NaFeEDTA group and high-NaFeEDTA group had no statistical significance after 3 months. It was concluded that nutritional intervention for anaemic students using NaFeEDTA-fortified soy sauce could play a positive role in the improvement of iron status and control of anaemia.
authors.affiliation: Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine, Beijing, China. jshuo@mail.263.net.cn
authors.forename: Junsheng
authors.initials: J
authors.lastname: Huo
authors.forename: Jing
authors.initials: J
authors.lastname: Sun
authors.forename: Hong
authors.initials: H
authors.lastname: Miao
authors.forename: Bo
authors.initials: B
authors.lastname: Yu
authors.forename: Tao
authors.initials: T
authors.lastname: Yang
authors.forename: Zhaoping
authors.initials: Z
authors.lastname: Liu
authors.forename: Chengqian
authors.initials: C
authors.lastname: Lu
authors.forename: Junshi
authors.initials: J
authors.lastname: Chen
authors.forename: Ding
authors.initials: D
authors.lastname: Zhang
authors.forename: Yuzhen
authors.initials: Y
authors.lastname: Ma
authors.forename: Anxu
authors.initials: A
authors.lastname: Wang
authors.forename: Yongli
authors.initials: Y
authors.lastname: Li
mesh_terms: D000293:Adolescent; D018798:Anemia, Iron-Deficiency / Q000178:diet therapy* / Q000453:epidemiology; D002648:Child; D004034:Diet Surveys; D004492:Edetic Acid / Q000627:therapeutic use*; D005260:Female; D005290:Ferric Compounds / Q000627:therapeutic use*; D005293:Ferritins / Q000097:blood; D005527:Food, Fortified; D006454:Hemoglobins / Q000187:drug effects; D006801:Humans; D007501:Iron / Q000097:blood; D007502:Iron Chelating Agents / Q000627:therapeutic use*; D019266:Iron, Dietary / Q000008:administration & dosage; D033862:Iron-Binding Proteins / Q000097:blood; D008297:Male; D011166:Porphyrins / Q000097:blood; D013025:Glycine max; D013997:Time Factors
chemical_list: D005290:Ferric Compounds; D006454:Hemoglobins; D007502:Iron Chelating Agents; D019266:Iron, Dietary; D033862:Iron-Binding Proteins; D011166:Porphyrins; D005293:Ferritins; D004492:Edetic Acid; D007501:Iron; C019179:Fe(III)-EDTA