One type of food could make children's brains work better, study finds
Researchers have found that children who consume foods containing one thing are better at problem-solving, retention and attention
An ingredient found in a certain type of food has been linked to improved brain health in school-aged children. According to research, youngsters who consume soy-based foods exhibit enhanced cognitive abilities, such as problem-solving and memory, thanks to the presence of isoflavones.
Isoflavones are naturally occurring compounds found in plants like soy. The findings were presented by Ajla Bristina, a neuroscience doctoral student at the University of Illinois Urbana-Champaign, who led a study investigating the effects of soy on children's brains.
The team analysed data from 128 children aged between 7 and 13, comparing their diets with their intellectual capabilities through various tests - these included measures of attention, speed, and recording of brain waves, reports the Manchester Evening News.
"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," Bristina stated.
The results revealed that children who regularly consume soy products can concentrate for longer periods and process information more quickly. "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."
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The researchers have now initiated a clinical trial to further investigate the impact of soy on cognitive abilities, sex hormones, metabolic health, and gut health.
Here are some soy products you can incorporate into your diet:
Tofu: This versatile ingredient can be used in a range of dishes, from stir-fries to smoothies, and comes in various textures such as silken, soft, firm, and extra-firm.
Edamame: These young soybeans can be boiled and salted for a snack or added to salads, soups, and rice dishes.
Soy Milk: A great alternative to dairy milk, it can be used in cereals, coffee, smoothies, and baking.
Tempeh: This fermented soy product has a firm texture and nutty flavour, perfect for stir-fries, sandwiches, and salads.
Miso: This fermented soybean paste is ideal for soups, marinades, dressings, and sauces.
Soy Yogurt: A dairy-free alternative to yoghurt, which can be enjoyed plain or with fruit, granola, and honey.
Soy Protein: Available as soy protein powder for smoothies and shakes, or as soy protein isolates in various food products.
Soy Nuts: Roasted soybeans that make a crunchy snack or can be added to trail mixes and salads.
Soy Flour: Can be used in baking as a partial substitute for regular flour to increase protein content.
Soy-based Meat Alternatives: Products like soy burgers, soy sausages, and soy-based deli slices provide convenient meat substitutes.
Textured Vegetable Protein (TVP): This dried soy product can be rehydrated and used in place of ground meat in dishes like chili, tacos, and pasta sauces.
Natto: Fermented soybeans with a strong flavour and sticky texture, often eaten with rice and sometimes in sushi or soups.