缺铁性贫血是世界四大营养缺乏病之一,无论发达国家还是发展中国家,该病及非贫血性缺铁均相当普遍,而发展中国家则更为严重。我国贫血发病率也很高。缺铁最严重的是早产婴儿、儿童、青年妇女及孕妇。缺铁不但引起贫血,近年来的研究还发现,尽管铁缺乏尚未严重到引起贫血的程度,却对机体功能产生了影响。包括降低机体对感染的抵抗力和免疫力,影响学习,降低体力耐力,影响智力和体温调节等。鉴于铁对人类营养的重要性及缺铁的严重性,采取有效措施提高人群铁营养状态就成为一个急待解决的问题。我们研究的补血酱油,在这方面做了一些初步探讨,现摘要报告如 Iron deficiency anemia is one of the four major nutritional deficiencies in the world. Both developed and non-anemic iron deficiency are common in both developed and developing countries, while developing countries are even more acute. The incidence of anemia in China is also high. The most serious iron deficiency is premature babies, children, young women and pregnant women. Iron deficiency not only causes anemia, recent studies have found that, although the lack of iron is not yet serious enough to cause anemia, but it has an impact on body function. Including reducing the body’s resistance and immunity to infection, affecting learning, reducing physical endurance, affecting intelligence and body temperature regulation. Given the importance of iron to human nutrition and the severity of iron deficiency, effective measures to improve iron nutrition in the population have become an urgent issue. We study the blood of soy sauce, in this regard to do some preliminary discussion, now summary report