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Research bolsters the evidence for health benefits of isoflavone-rich soy foods
A recent study has unveiled promising findings that school-aged children who consume higher amounts of isoflavones from soy foods exhibit enhanced cognitive abilities and attention. These results pave the way for further investigation into how soy foods can beneficially influence children’s cognitive development.
Isoflavones are naturally occurring compounds found predominantly in soybeans and soy products. While previous research has suggested that soy isoflavones can improve memory in adults, their benefits for children’s cognitive abilities have not been thoroughly studied.
“Soy foods are often not a regular part of children’s diets in the United States,” noted 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 presented the findings at NUTRITION 2024, the flagship annual meeting of the American Society for Nutrition.
To explore the potential benefits of soy isoflavones, researchers analyzed data from a cross-sectional study involving 128 children aged 7 to 13. They used 7-day diet records to calculate each child’s average dietary intake, including macronutrients, micronutrients, vitamins, and isoflavones. To assess the children’s general intellectual ability, researchers employed a series of pencil and paper tests adjusted for grade level. They also measured attentional abilities using a computerized task known as the flanker task while recording electroencephalographic (EEG) activity to gauge information processing speed and attention.
Findings and Implications
“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.
The analysis revealed that the children in the study generally consumed low amounts of isoflavone-containing soy foods. However, those who consumed more soy foods demonstrated faster responses during attentional tasks and exhibited quicker processing speeds. There was no observed association 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 suggests that snacks like roasted edamame, soynuts, or soymilk are excellent ways 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,” Bristina emphasized. “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 further this understanding, the research team has initiated a clinical trial to examine the effects of soy foods on thinking abilities, sex hormones, metabolic health, and gut health.
The study, titled “Soy Isoflavone Consumption Is Associated With Greater Attentional Inhibition Among School-Aged Children,” by Ajla Bristina, Ilber E. Manavbasi, Laura M. Rosok, Corinne N. Cannavale, Shelby A. Keye, and Naiman A. Khan, was presented on July 2, 2024, at NUTRITION 2024.
