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Soy Sauce Fortified With Nafe‐EDTA Significantly Improves Iron Status for the Middle‐Aged and the Aged
Author(s) -
Wang Sishun,
Zhao Xianeng,
Lu Qiliang
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.694.13
Subject(s) - medicine , anemia , incidence (geometry) , hemoglobin , fortification , pediatrics , food science , chemistry , physics , optics
Objective: To evaluate the effectiveness of anemia prevention through NaFe‐EDTA Fortified soy sauce for the middle‐aged and the aged. Method: Through a random double blind case‐control study, 365 subjects were selected with 193 exposure cases and 172 controls. Fortified soy sauce and unfortified plain control soy sauce were given to the exposure and control groups, respectively, for six months. Hemoglobin (Hb) level and incidence of anemia was used as outcome indicators. Results: The Hb level in intervention group (both female and male) increased remarkably (P<0.001). The Hb net value increased in intervention group was significantly higher than that in control group. The incidence of anemia declined remarkably after the intervention (P<0.01). Conclusion: Supplementation with NaFe‐EDTA fortified soy sauce effectively reduced the incidence of anemia, and is a effective method to prevent anemia for the middle‐aged and the aged adults in China.