摘要
目的在神经管畸形高发地区,观察营养强化面粉干预后育龄妇女血清叶酸、同型半胱氨酸及VB12变化。方法在山西省吕梁地区强化面粉覆盖的10个乡镇和未覆盖的3个乡镇中,选择18～39岁育龄妇女218人,进行营养强化面粉干预研究,干预组155人,食用维生素B1、维生素B2、铁、锌、叶酸5种营养素强化面粉,对照组63人,未食用强化面粉。干预组在食用营养强化面粉20个月后采集空腹静脉血,测定血清叶酸、同型半胱氨酸、维生素B12。结果两组血清叶酸、同型半胱氨酸、维生素B12差异有统计学意义(P<0.000 1)。干预组血清叶酸水平11.1ng/ml高于对照组的8.1 ng/ml,干预组同型半胱氨酸水平12.91μmol/L低于对照组的21.77μmol/L,两组维生素B12都在较低水平,但干预组220.5 pg/ml高于对照组173.5 pg/ml。对照组和干预组的叶酸缺乏率分别为11.9%和6.0%,高同型半胱氨酸率分别为69.5%和24.3%,维生素B12缺乏率分别为61.4%和43.9%。结论两组受试人群普遍存在维生素B12营养缺乏状况;项目地区存在较为严重的高同型半胱氨酸血症发生率状况;采用强化面粉进行20个月干预后,干预组的叶酸营养状况明显优于对照组。
Objective To observe fortified flour, the changes on the levels of serum folie acid, homocysteine and VB12 in regions of high neurotube defect. Method 218 beating women, aged from 18-39, were voluntarily selected as subjects from 13 townships in Luliang region. 155 persons of Intervention group were supplied with fortified flour for 20 months, while 63 of control group consumed were with none fortified flour. Fasting venous blood samples were collected after the intervention and contents of serum folic acid, homocysteine and VBt2 were measured. Results Levels of serum folate, homocycteim and VBt2 were significantly different from intervention and control groups （ P 〈 0.01 ）. Serum folate levels of intervention group were 11.1 ng/ml, which was more higher than 8.1 ng/ml from control group. Level of homocysteine of intervention group were 12.91 #mol/L, which was lowers than 21.77 btmol/L from control group. Levels of VB12 were more lower in both groups, but 220.5 pg/ml of intervention group were more higher than 173.5 pg/ml from control group. Prevalence of folate deficiency, high homocysteine and VBu deficiency of intervention and control group were 6.0% and 11.9%, 24.3% and 69.5%, and 43.9% and 61.4% respectively. Conclusion Both groups showed high prevalence of VBI2 deficiency and high blood homocysteine. After 20 months intervention of flour fortification, serum folate level of intervention group was significantly higher than that of control group.
出处
《中国食品卫生杂志》
北大核心
2009年第3期243-247,共5页
Chinese Journal of Food Hygiene
基金
"973"国家重点研究课题(2001CB510305)
