New research suggests that higher consumption of soy isoflavones may enhance thinking abilities and attention in school-aged children, potentially opening avenues for future investigations into the cognitive benefits of soy-based foods for young minds.
A recent study has uncovered a potential link between the consumption of soy isoflavones and improved cognitive function in children aged 7 to 13. The research, which was presented at the American Society for Nutrition’s NUTRITION 2024 conference in Chicago, provides compelling evidence for the inclusion of soy-based foods in children’s diets to support cognitive development.
The cross-sectional study analysed data from 128 children, utilising 7-day diet records to calculate average dietary intake, including isoflavone consumption. Cognitive assessments were conducted using grade-adjusted pencil and paper tests for general intellectual ability, whilst attentional abilities were measured using a computerised flanker task with concurrent electroencephalographic (EEG) recording.
Ajla Bristina, a neuroscience doctoral student at the University of Illinois Urbana-Champaign and lead researcher, highlighted the novelty of their approach, noting: “No other studies have examined the association between soy isoflavones and attentional abilities using EEG or similar measures to record electrical activity generated by the brain.”
The results revealed that children who consumed more soy foods demonstrated faster responses during attentional tasks and exhibited quicker processing speeds. However, no significant association was found between soy isoflavone intake and general intellectual ability.
Low soy consumption amongst participants
Despite the positive findings, the study revealed that the children generally consumed low amounts of isoflavone-containing soy foods. Bristina noted: “The children in our study consumed an average of 1.33 mg of isoflavones per day, which while relatively low, aligns with previously reported values for the United States.”
To contextualise this intake, Bristina provided comparisons to common soy-based foods: “An 8 fl. oz serving of soy milk provides about 28 mg of isoflavones, a serving of tofu provides about 35 mg and half a cup of steamed edamame provides about 18 mg of isoflavones.”
Whilst these findings are promising, Bristina cautioned that correlational studies are only the initial step. “To better understand the effects of eating soy foods on children’s cognitive abilities and the precise amount of isoflavone intake necessary to elicit faster response times will require intervention approaches,” she said.
To address these questions, the research team has initiated a clinical trial investigating the effects of soy foods on cognitive abilities, sex hormones, metabolic health, and gut health.
Incorporating soy into children’s diets
The researchers suggest that parents interested in increasing their children’s soy intake could consider incorporating soy-based snacks such as roasted edamame, soy-nuts, or soy milk into their diets. For meals, tofu, tempeh, or soy-based nuggets were recommended as suitable options.
