[A study on the effect of fermented soybean in preventing iron deficiency anemia in children]

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.