Higher Isoflavone Intake Linked to Enhanced Thinking Skills in Children: Study

A new study, presented at NUTRITION 2024, the flagship annual meeting of the American Society for Nutrition, found that school-aged children who consumed more isoflavones from soy foods exhibited better thinking abilities and attention. These findings pave the way for future research aimed at exploring how soy foods can positively impact children's cognitive abilities.

Isoflavones are naturally occurring compounds predominantly found in soybeans and soy-based products. These phytoestrogens, which mimic the action of estrogen in the body, are known for their antioxidant properties and potential health benefits. In adults, studies have shown that isoflavones can enhance cognitive functions such as memory and attention. They are also linked to various other health benefits, including reduced risk of heart disease, improved bone health, and alleviation of menopausal symptoms.

To investigate the potential benefits of soy isoflavones, researchers analysed data from a previous cross-sectional study involving 128 children aged 7 to 13. They used 7-day diet records to determine each child's average intake of various nutrients, including macronutrients, micronutrients, vitamins, and isoflavones. The children's general intellectual abilities were assessed using grade-level adjusted tests. Additionally, their attentional abilities were evaluated using a computerized task, while electroencephalographic (EEG) activity was recorded to measure information processing speed and attention.