Effect of breakfast composition on cognitive processes in elementary school children

The relationship between breakfast composition and cognitive performance was examined in elementary school children. Two experiments compared the effects of two common U.S. breakfast foods and no breakfast on children's cognition. Using a within-participant design, once a week for 3 weeks, chil...

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Bibliographic Details
Published in:Physiology & behavior 2005-08, Vol.85 (5), p.635-645
Main Authors: Mahoney, Caroline R., Taylor, Holly A., Kanarek, Robin B., Samuel, Priscilla
Format: Article
Language:English
Subjects:
Activity levels. Psychomotricity
Attention
Auditory Perception
Avena
Biological and medical sciences
Breakfast composition
Carbohydrate
Child
Child Nutritional Physiological Phenomena
Children
Circadian Rhythm
Cognition
Cognition - drug effects
Cognition. Intelligence
Dietary Fiber - pharmacology
Edible Grain
Female
Food
Fundamental and applied biological sciences. Psychology
Humans
Male
Memory
Memory, Short-Term
Psychology. Psychoanalysis. Psychiatry
Psychology. Psychophysiology
Psychomotor activities
Reasoning. Problem solving
Schools
Space Perception
Students
Surveys and Questionnaires
Visual Perception
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Summary:The relationship between breakfast composition and cognitive performance was examined in elementary school children. Two experiments compared the effects of two common U.S. breakfast foods and no breakfast on children's cognition. Using a within-participant design, once a week for 3 weeks, children consumed one of two breakfasts or no breakfast and then completed a battery of cognitive tests. The two breakfasts were instant oatmeal and ready-to-eat cereal, which were similar in energy, but differed in macronutrient composition, processing characteristics, effects on digestion and metabolism, and glycemic score. Results with 9 to 11 year-olds replicated previous findings showing that breakfast intake enhances cognitive performance, particularly on tasks requiring processing of a complex visual display. The results extend previous findings by showing differential effects of breakfast type. Boys and girls showed enhanced spatial memory and girls showed improved short-term memory after consuming oatmeal. Results with 6 to 8 year-olds also showed effects of breakfast type. Younger children had better spatial memory and better auditory attention and girls exhibited better short-term memory after consuming oatmeal. Due to compositional differences in protein and fiber content, glycemic scores, and rate of digestion, oatmeal may provide a slower and more sustained energy source and consequently result in cognitive enhancement compared to low-fiber high glycemic ready-to-eat cereal. These results have important practical implications, suggesting the importance of what children consume for breakfast before school.
ISSN:0031-9384
1873-507X
DOI:10.1016/j.physbeh.2005.06.023