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

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.

The analysis showed that, overall, the children consumed low amounts of soy foods containing isoflavones. However, those who did consume more soy foods demonstrated faster responses during the attentional tasks and quicker processing speeds. No significant link was found between soy isoflavone intake and general intellectual ability.

“In the study, children consumed an average of 1.33 mg of isoflavones per day, ranging from 0 to 35 mg/day. For context, an 8 oz serving of soy milk has about 28 mg of isoflavones, tofu provides about 35 mg, and half a cup of steamed edamame offers about 18 mg. Soy snacks like soy nuts, soymilk, and tofu or soy-based nuggets can help increase intake. To further investigate the effects of soy foods on cognitive abilities, sex hormones, metabolic health, and gut health, the researchers have started a clinical trial,” said Ajla Bristina, a neuroscience doctoral student, University of Illinois.

Reference: Ajla Bristina, et al.; University of Illinois Urbana-Champaign; Soy Isoflavone Consumption Is Associated With Greater Attentional Inhibition Among School- Aged Children; NUTRITION 2024, The flagship annual meeting of the American Society for Nutrition; American Society for Nutrition