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A low glycaemic index breakfast cereal preferentially prevents children's cognitive performance from declining

Jeanet Ingwersen1, Margaret Anne Defeyter, David O Kennedy

  • 1Cognition and Communication Research Centre, Division of Psychology, University of Northumbria, Newcastle upon Tyne NE1 8ST, UK.

Appetite
|January 17, 2007
PubMed

Insights

Low glycaemic index (GI) breakfast cereals improve children's attention and memory. A study found that low GI options reduce cognitive decline throughout the morning compared to high GI cereals.

Area of Science:

  • Pediatric Nutrition
  • Cognitive Psychology
  • Food Science

Background:

  • Childhood attention and memory are crucial for academic success.
  • Breakfast cereal consumption is common among children.
  • The glycaemic index (GI) of foods may impact cognitive function.

Purpose of the Study:

  • To investigate the differential effects of high and low glycaemic index (GI) breakfast cereals on children's attention and memory.
  • To determine if cereal GI influences cognitive performance decline over the morning.

Main Methods:

  • A balanced cross-over design study involving 64 children aged 6-11 years.
  • Children consumed either a high GI or a low GI cereal on consecutive mornings.
  • Computerised tests assessed attention and memory pre-breakfast and at hourly intervals post-breakfast.

Main Results:

  • Children's cognitive performance generally declined throughout the morning.
  • A low GI cereal significantly reduced the decline in accuracy of attention compared to a high GI cereal.
  • Low GI cereal intake also significantly mitigated the decline in secondary memory performance.

Conclusions:

  • The glycaemic index of breakfast cereal plays a significant role in maintaining children's cognitive functions.
  • Low GI breakfast options may be beneficial for supporting sustained attention and memory in children.
  • Dietary choices, specifically cereal GI, can impact morning cognitive performance in school-aged children.

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