Eating soy products and soybeans has been linked to improved attention span and processing speed in school-age children, according to recent studies.
According to recent studies, school-aged children’s attention span and processing speed can be improved by the isoflavones found in soybeans and soy products.
According to Ajla Bristina, a PhD candidate studying neurology at the University of Illinois Urbana-Champaign, “soy foods are often not a regular part of children’s diets in the United States.” The importance of nutrients present in soy meals for children’s cognitive development is further supported by our research.
The youngsters in the study ranged in age from 7 to 13. Utilising seven-day dietary data, Bristina’s team computed the consumption of macronutrients, micronutrients, vitamins, and isoflavones for every child.
Roasted edamame, soy nuts, soy milk, tofu, tempeh and soy-based nuggets are rich with isoflavones.
The children did computerised tasks to indicate their attention abilities and pencil-and-paper examinations to demonstrate their intelligence as part of the study.
Electroencephalograms, or EEGs, are used by researchers to measure subjects’ attention spans and speed of information processing.
According to Bristina, “no other studies have used EEG or similar measures to record electrical activity generated by the brain to examine the association between soy isoflavones and attentional abilities.”
According to her, the youngsters in the study had an average daily intake of 1.33 milligrammes of isoflavones, ranging from 0 to 35 milligrammes. Though she described it as “relatively low,” she added that it “aligns with previously reported values” for the United States.
Children who consumed more soy-based foods responded more quickly to attentional tasks and processed information more quickly. There was no correlation found between the consumption of isoflavones and intelligence.
For youngsters, Bristina suggests increasing the amount of soy in their diets through roasted edamame, soy nuts, soy milk, tofu, tempeh, or nuggets made of soy.
About 28 milligrammes of isoflavones are found in 8 fluid ounces of soy milk, 35 milligrammes are found in a serving of tofu, and 18 milligrammes are found in half a cup of steamed edamame.
At the American Society for Nutrition’s annual meeting, Nutrition 2024, on Tuesday, Bristina will discuss her research.
She stated, “Correlational studies like this are only the first step.” “Intervention efforts will be needed to further understand how eating soy foods affects children’s cognitive capacities and the specific amount of isoflavone intake necessary to elicit faster response times.”
The study team has started a trial to investigate how soy products affect gastrointestinal health, sex hormones, metabolic health, and cognitive function.
You can include the following soy products in your diet:
- Tofu: This adaptable ingredient comes in silken, soft, firm, and extra-firm textures and may be used in a variety of recipes, including smoothies and stir-fries.
- Edamame: You can add these young soybeans to salads, soups, and rice dishes, or you can boil and salt them for a snack.
- Soy milk is a fantastic substitute for dairy milk and may be used in baking, coffee, cereal, and smoothies.
- Tempeh: This firm-textured, nutty-flavored fermented soy product is great in salads, sandwiches, and stir-fries.
- Miso: Perfect for soups, marinades, salads, and sauces, miso is a fermented soybean paste.
- Soy yoghurt is a dairy-free substitute for yoghurt that tastes good on its own or combined with honey, oats, and fruit.
- Soy Protein: Found in a variety of food products as soy protein isolates or as soy protein powder for shakes and smoothies.
- Soy Nuts: Roasted soybeans that can be added to salads and trail mixes, or they can be eaten as a crunchy snack.
- Soy flour: To boost protein content, use soy flour in baking as a partial replacement for conventional flour.