Dafina Petrova1,2, María Asunción Bernabeu Litrán3, Eduardo García-Mármol4, Maria Rodríguez-Rodríguez3, Belén Cueto-Martín4, Eduardo López-Huertas5, Andrés Catena6, Juristo Fonollá7. 1. Andalusian School of Public Health (EASP), Granada, Spain. dafina.petrova.ext@juntadeandalucia.es. 2. Medical Research Institute ibs.GRANADA, University Hospitals of Granada/University of Granada, Granada, Spain. dafina.petrova.ext@juntadeandalucia.es. 3. Education Agency of Junta de Andalucıa in Granada, Granada, Spain. 4. Department of Physical Education and Sports, Faculty of Sport Sciences, University of Granada, Granada, Spain. 5. Estación Experimental del Zaidín, Spanish Council for Scientific Research (CSIC), Granada, Spain. 6. Mind, Brain, and Behavior Research Center (CIMCYC), University of Granada, Granada, Spain. 7. Clinical Studies Department, Biosearch Life, Granada, Spain.
Abstract
BACKGROUND:Micronutrients such as vitamins and minerals and long-chain polyunsaturated omega-3 fatty acids (PUFAs) are essential for children's brain development and cognitive functions. The current study investigated whether milk fortified with micronutrients and PUFA can result in improved cognitive function in mainstream school children. METHODS:One-hundred-and-nineteen children (age 8-14, 58 boys) were randomly allocated to a fortified milk group or a regular full milk control group. Participants consumed 0.6L/day of the milk for 5 months. We recorded relevant biochemical, anthropometric, and cognitive measures (working memory and processing speed) at the start of the study and at follow-up after 5 months. RESULTS: The fortified milk significantly increased docosahexaenoic acid (DHA) (change from baseline of 28% [95% CI 17-39%] vs. -6% [95% CI - 13 to 0%] in the control group) and serum 25OH-vitamin D concentrations (41% [95% CI 30-52%] vs. 21% [95% CI 11-30%] in the control group). The fortified milk improved working memory on one of two tests (32% [95% CI 17-47%] vs. 13% [95% CI 6-19%] in the control group). The fortified milk also indirectly increased processing speed on one of two tests; this effect was small and completely mediated by increases in 25OH-vitamin D concentrations. CONCLUSIONS: These results suggest that fortifying milk with micronutrients and PUFA could be an effective and practical way to aid children's cognitive development.
RCT Entities:
BACKGROUND: Micronutrients such as vitamins and minerals and long-chain polyunsaturated omega-3 fatty acids (PUFAs) are essential for children's brain development and cognitive functions. The current study investigated whether milk fortified with micronutrients and PUFA can result in improved cognitive function in mainstream school children. METHODS: One-hundred-and-nineteen children (age 8-14, 58 boys) were randomly allocated to a fortified milk group or a regular full milk control group. Participants consumed 0.6L/day of the milk for 5 months. We recorded relevant biochemical, anthropometric, and cognitive measures (working memory and processing speed) at the start of the study and at follow-up after 5 months. RESULTS: The fortified milk significantly increased docosahexaenoic acid (DHA) (change from baseline of 28% [95% CI 17-39%] vs. -6% [95% CI - 13 to 0%] in the control group) and serum 25OH-vitamin D concentrations (41% [95% CI 30-52%] vs. 21% [95% CI 11-30%] in the control group). The fortified milk improved working memory on one of two tests (32% [95% CI 17-47%] vs. 13% [95% CI 6-19%] in the control group). The fortified milk also indirectly increased processing speed on one of two tests; this effect was small and completely mediated by increases in 25OH-vitamin D concentrations. CONCLUSIONS: These results suggest that fortifying milk with micronutrients and PUFA could be an effective and practical way to aid children's cognitive development.
Entities:
Keywords:
Cognitive abilities; Fortified milk; Micronutrients; Omega-3; PUFA; Working memory
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