铁强化酱油对学生认知能力的干预效果研究

发布时间：2018-03-07 02:21

本文选题：铁强化酱油　切入点：铁缺乏　出处：《中国酿造》2015年04期 　论文类型：期刊论文

【摘要】：将受试学生分为正常(NA)组、铁缺乏不贫血(IDNA)组和缺铁性贫血(IDA)组,测定铁强化酱油干预前后学生的铁营养指标和认知能力水平。结果表明,干预后,IDA组血红蛋白Hb、血清铁蛋白SF水平均显著升高(P0.05),IDNA组的SF水平显著升高(P0.05),而NA组的Hb、SF水平无明显变化(P0.05)。干预后,IDNA组记忆再认量表分显著增加(P0.05),IDA组的基本认知能力、知觉速度、心算效率和记忆再认能力均显著增加(P0.05),而NA组的各项基本认知能力在干预前后均无统计学差异(P0.05)。干预后IDA组学生的托尼测试得分增加,但与NA组比较仍有显著差异(P0.05)。铁强化酱油干预可以有效改善铁缺乏学生的铁营养状况,对铁缺乏不贫血和缺铁性贫血学生的认知能力也有明显的改善作用。
[Abstract]:The students were divided into normal group, iron deficiency anemia group and iron deficiency anemia group IDA group. The iron nutrition index and cognitive ability of the students before and after the intervention of iron fortified soy sauce were measured. After intervention, the levels of hemoglobin HB and serum ferritin SF in IDNA group were significantly higher than those in P0.05 group, but there was no significant change in HB SF level in na group. After intervention, the scores of memory recognition scale in IDNA group significantly increased the basic cognitive ability of P0.05IDA group. The rate of perception, the efficiency of mental arithmetic and the ability of memory recognition were significantly increased, while the basic cognitive abilities of na group were not significantly different before and after intervention (P 0.05). The scores of Tony test in IDA group increased after intervention. Iron fortified soy sauce intervention could effectively improve the iron nutrition status of iron deficiency students, as well as the cognitive ability of iron deficiency and iron deficiency anemia students.
【作者单位】：中国疾病预防控制中心营养与健康所国家卫生计生委微量元素营养重点实验室;
【基金】：卫生行业科研专项项目(201202012)
【分类号】：R151

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