目的探讨铁强化酱油对妇女人群贫血改善的效果。方法 2011年12月选择浙江省德清县3个乡镇6个村为铁酱油项目推广试点区,通过多途径对试点人群(15岁~54岁的妇女)进行健康教育,采用HemoCu仪监测末梢血血红蛋白水平。结果 77.3%(266/344)妇女人群干预后进食了铁强化酱油;农民人群铁强化酱油进食量为173 ml±184 ml,低于企业工人与职员人群(261 ml±235 ml)、其他人群(359 ml±238 ml)。妇女贫血患病率从健康教育干预前基线32.0%(110/344)下降到干预后22.1%(76/344)。结论食用铁强化酱油能够有效改善试点妇女人群的缺铁性贫血状况。农民妇女为铁强化酱油普及推广难度较大人群。 Objective To investigate the effect of iron fortified soy sauce on anemia in women population. Methods In December 2011, 6 villages in 3 towns and 6 villages in Deqing County of Zhejiang Province were selected as experimental areas for the promotion of iron soy sauce project. Health education was conducted on the pilot population (women aged 15-54) through multiple channels. HemoCu was used to monitor peripheral blood hemoglobin Level. Results 77.3% (266/344) women fed iron-fortified soy sauce after intervention. The food intake of iron-fortified soy sauce was 173 ml ± 184 ml in farmer population, lower than 261 ml ± 235 ml in enterprise worker and staff, 359 ml ± 238 ml). The prevalence of anemia in women declined from 32.0% (110/344) before health education intervention to 22.1% (76/344) after intervention. Conclusions Iron fortified soy sauce can effectively improve the iron deficiency anemia in pilot women. Peasant women to promote the popularity of iron to promote the more difficult crowd of soy sauce.