Eating more soy foods could improve thinking and attention in kids

Chicago (July 2, 2024) — A new study 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 unraveling how soy foods can positively impact children’s cognitive abilities.

Isoflavones are naturally occurring compounds found in various plants, particularly soybeans and soy products. Although previous research in adults has suggested that soy isoflavones can improve memory, the benefits haven’t been studied well in children.

“Soy foods are often not a regular part of children’s diets in the United States,” said Ajla Bristina, a neuroscience doctoral student at the University of Illinois Urbana-Champaign. “Our study adds evidence of the importance of nutrients found in soy foods for childhood cognition.”

Bristina will present the findings at NUTRITION 2024, the flagship annual meeting of the American Society for Nutrition held June 29–July 2 in Chicago.

To examine the potential benefits of soy isoflavones, the researchers examined previously available data from a cross-sectional study that included 128 children ages 7 to 13. They used information from 7-day diet records to calculate each child’s average dietary intake, including the amounts of macronutrients, micronutrients, vitamins and isoflavones consumed. To assess the children’s general intellectual ability, the researchers used a set of pencil and paper tests adjusted for grade level. They also measured attentional abilities using a computerized task known as the flanker task while electroencephalographic (EEG) activity was recorded and used to measure information processing speed and attention.

“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,” said Bristina.

Overall, the analysis revealed that the children in the study tended to consume low amounts of isoflavone-containing soy foods. However, those who did consume more soy foods showed faster responses during the attentional tasks and exhibited faster processing speed. No association was observed between soy isoflavone intake and general intellectual ability.

“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,” said Bristina. “Soy consumption for individual participants ranged from 0 to 35 mg/day. To put this into perspective, 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.”

Bristina says that snacks like roasted edamame, soynuts or soymilk are a good way to incorporate more soy into the diet. Tofu, tempeh or soy-based nuggets are also good options for meals.

“Correlational studies like this are only the first step,” said Bristina. “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.” To find out more, the research team recently began a clinical trial examining the effects of soy foods on thinking abilities, sex hormones, metabolic health and gut health.

Bristina will present this research at 8:12-8:24 a.m. CDT on Tuesday, July 2, during the Nutritional Neuroscience: Nutritional Effects on Cognition and Disease Severity Across the Lifespan session in McCormick Place (abstract; presentation details).

Please note that abstracts presented at NUTRITION 2024 were evaluated and selected by a committee of experts but have not generally undergone the same peer review process required for publication in a scientific journal. As such, the findings presented should be considered preliminary until a peer-reviewed publication is available.

About NUTRITION 2024

NUTRITION 2024 is the flagship meeting of the American Society for Nutrition and the premier educational event for nutritional professionals around the globe. NUTRITION brings together lab scientists, practicing clinicians, population health researchers, and community intervention investigators to identify solutions to today’s greatest nutrition challenges. Our audience also includes rising leaders in the field – undergraduate, graduate, and medical students. NUTRITION 2024 will be held June 29–July 2, 2024 in Chicago. #Nutrition2024

About the American Society for Nutrition (ASN)

ASN is the preeminent professional organization for nutrition research scientists and clinicians around the world. Founded in 1928, the society brings together the top nutrition researchers, medical practitioners, policy makers and industry leaders to advance our knowledge and application of nutrition. ASN publishes four peer-reviewed journals and provides education and professional development opportunities to advance nutrition research, practice, and education. Since 2018, the American Society of Nutrition has presented NUTRITION, the leading global annual meeting for nutrition professionals.

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