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[Efficiency of NaFeEDTA fortified soy sauce on anemia prevention]
Xianfeng Zhao1, Qiliang Lu, Sishun Wang
1National Institute for Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100050, China.
Objective:
Study the efficiency of the NaFeEDTA fortified soy sauce on anemia prevention among the children from iron deficiency anemia (IDA) prevalence region.
Methods:
A double blind controlled random intervention in Bijie, Guizhou was conducted for 18 months. The finger hemoglobin (Hb) was detected at baseline and after 6, 12, 18 months intervention. Anthropometrics were also taken at baseline and after 12 months intervention.
Results:
The Hb level increased significantly in the intervention group [(111.08 +/- 11.31) g/L at baseline and (122.99 +/- 8.43) g/L after 12 months], the anemia prevalence decreased markedly (58.0% at baseline, 17.6% after 12 months). After 12 months intervention, a significantly gain of the weight for age Z-score (WAZ) was observed in the intervention group. The abdomen and triceps skin folders were thicker in the intervention group, and the intervention group had greater gains of the abdomen and triceps skin folders than those in the control group.
Conclusion:
The soy sauce fortified with NaFeEDTA can increase the Hb level and decrease the prevalence of anemia in the children, and the NaFeEDTA fortified soy sauce can enhance the weight gain and the pull up of the subcutaneous fat. It is suggested that using NaFeEDTA fortified soy sauce in high IDA prevalence population was an efficient way for IDA preventing.
