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Efficacy of Different iron Fortificants in Wheat Flour in Controlling iron Deficiency

Biomedical and Environmental Sciences 2009年第2期22卷 118-121页

作者： JIAN HUANG JING SUN WEN-XIAN LI LI-JUAN WANG AN-Xu WANG JUN-SHENG HUO JUN-SHI CHEN AND CHUN-MING CHEN Institute of Nutrition and Food Safety Chinese Center for Disease Control and Prevention Beijing 100050 China Nanyang Wancheng District Center of Disease Control and Prevention Nanyang 473009 Henan China

Objective To observe the different impacts of electrolytic iron, FeSO4, and NaFeEDTA on body iron store of anemic school students. Methods Four hundreds anemic students at the age of 11-18 years were divided into four groups. Of which, three consumed different iron fortificants from wheat flour as food vehicle for six months and one consumed non-fortified flour （control）. The fortification level of electrolytic iron, FeSO4, and NaFeEDTA was 60 mg Fe/kg, 30 mg Fe/kg, and 20 mg Fe/kg, respectively. Blood samples were collected at 0, 2, 4, and 6 months and hemoglobin （Hb）, serum ferritin （SF）, and transferrin receptor （TfR） were measured. Results The hemoglobin levels in three intervention groups increased, the increments of Hb in the NaFeEDTA group were significantly higher than that in the other groups. SF and TfR levels increased in the tested groups and body iron store in the NaFeEDTA group was higher than that in the other groups. These parameters did not show any significant changes in the control group. Conclusion NaFeEDTA and FeSO4 tortified wheat flour has positive impacts on iron status in anemic students and NaFeEDTA is more effective than FeSO4, while electrolytic iron is less effective in improving iron store in anemic students.

关键词： body iron iron deficiency anemia Wheat flour Fortification Electrolytic iron FeSO4 NaFeEDTA

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