Children’s academic performance may be linked to their diet, a recent study suggests. Researchers in the United States have discovered that children who consume soy-based foods tend to exhibit improved cognitive abilities and attention levels at school. The study focused on isoflavones, natural compounds found in soy products like tofu, edamame, soy milk, miso, and soy sauce.
While previous studies have explored the benefits of soy isoflavones on memory in adults, this research delved into their effects on children’s cognition. Ajla Bristina from the University of Illinois Urbana-Champaign emphasized the significance of nutrients in soy foods for childhood cognitive development. The study analyzed data from 128 children aged seven to 13 to evaluate the impact of soy isoflavones on their intellectual and attentional abilities.
The research team assessed the children’s dietary intake through seven-day records and conducted cognitive tests adjusted for their age group. Additionally, attentional abilities were measured using EEG recordings to gauge information processing speed. Results indicated that children with higher soy consumption demonstrated faster response times during attention tasks and processing speed.
Despite the overall low intake of isoflavones among the children studied, those who consumed more soy foods displayed enhanced cognitive functions. The average daily intake of isoflavones was around 1.33mg per child, aligning with typical values reported in the United States. Soy-based snacks like roasted edamame and soymilk, as well as tofu and tempeh for meals, offer convenient ways to include soy in children’s diets.
Ms. Bristina highlighted that while this correlational study provides valuable insights, further research is needed to determine the optimal amount of isoflavone intake for cognitive benefits in children. Intervention studies could offer a more in-depth understanding of how soy foods influence cognitive abilities in the younger population.
The research findings were presented at the annual meeting of the American Society for Nutrition, shedding light on the potential benefits of incorporating soy foods into children’s diets. By exploring the impact of isoflavones on cognitive functions, this study contributes to the growing body of knowledge on nutrition and its effects on academic performance.
As experts continue to investigate the relationship between diet and cognitive development in children, the role of nutrients like isoflavones in promoting brain function is gaining attention. Understanding how specific dietary components influence cognitive abilities can inform strategies to support children’s learning and academic success.
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