铁强化酱油改善学生体能效果研究

Effectiveness of iron fortified soy sauce on the physical ability of students

目的观察铁强化酱油改善学生体能的效果。方法选择在校就餐男性缺铁性贫血学生为缺铁性贫血组(IDA),食用铁强化酱油,以不在学校就餐的非贫血男生作为正常对照组(NA),食用普通酱油,为期10个月。测定IDA组和NA组试验前后的血红蛋白(Hb)、血清铁蛋白(SF)、运铁蛋白受体(sTfR)、血清铁(SI)、最大耗氧量(VO2max)、24 h心率及能量消耗。结果试验后,IDA组的Hb、SF、SI、sTfR明显改善,与试验前相比差异有统计学意义(P<0.01),NA组上述指标试验前后的差异无统计学意义。试验后IDA组的相对瘦体重的最大耗氧量(VO2max/FFM)、最大耐受时间(WTmax)、休闲净心率(NetHRL)、有氧活动时间(AAT)、休闲时的能量消耗(EE)的增加值与NA组差异均有统计学意义(P<0.01),增加值分别为(9.74±2.88)ml/(kg.min)、(3.11±0.88)min、(8.55±5.11)beats/min、(5.28±2.04)min、(386±108)kJ/d。结论通过铁强化酱油补充铁可有效改善学生贫血状况,显著提高IDA学生的有氧能力,并且显著提高了缺铁性贫血学生休闲期间进行有氧活动的强度和时间。

Objective To observe the effect of iron fortified soy sauce on improving the physical ability of students.MethodsBoy students suffering from iron deficiency anemia and eating in a school canteen were selected as IDA group and fed with iron fortified soy sauce for 10 months.Other boy students without anemia and not eating in school were regarded as NA group and having common soy sauce.Hb,SF,sTfR,SI,maximum oxygen consumption,24 h heart rate monitoring and energy consumption of normal students（NA） and anemic students（IDA） were measured before and after the trial.ResultsHb,SF,sTfR and SI of IDA subjects were improved significantly after the intervention with iron fortified soy sauce（P〈0.01）.There was no change of these indexes in NA subjects before and after the trial.In addition,the increase of VO2max/FFM,WTmax,NetHRL,AAT and EE in IDA subjects was（9.74±2.88）ml/（kg·min）,（3.11±0.88） min,（8.55±5.11）beats/min,（5.28±2.04）min and（386±108） kJ/d,respectively,which were significantly different from the change of relative indexes in NA subjects（P〈0.01）.ConclusionIron fortified soy sauce was effective in reducing iron deficiency anemia and significantly improving the aerobic ability of IDA students.The intensity and the time period of aerobic activity during leisure time was also strengthened significantly in IDA subjects after intervention with iron fortified soy sauce.