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Increased Consumption of Soy Foods Enhances Children's Cognitive Function and Attention
2026-01-12
On July 2, at the flagship annual meeting of the American Society for Nutrition, Dr. Bristina, a neuroscientist from the University of Illinois at Urbana-Champaign, presented new research findings: increased consumption of soy foods can enhance children's cognitive function and attention.
The research team analyzed cross-sectional data from 128 children aged 7 to 13. Using information from 7-day dietary records, they calculated each child's average dietary intake, including macronutrients, micronutrients, vitamins, and isoflavones. To assess general intelligence, researchers employed a grade-adjusted paper-and-pencil test. They also used a computerized task called the Wingate Task to measure attention capacity while recording electroencephalogram (EEG) activity, which measures information processing speed and attentiveness. Results showed that children consuming more isoflavone-rich soy foods responded faster in attention tasks and demonstrated quicker information processing speeds. Regarding these findings, study author Bristina stated: One cup of soy milk (approximately 230 grams) provides about 28 milligrams of isoflavones, one serving of tofu (approximately 250 grams) provides about 35 milligrams, and half a cup of steamed edamame (approximately 150 grams) provides about 18 milligrams. To increase isoflavone intake, soybeans or soy milk are good choices, and fermented soybean paste (douchi) and tofu are also recommended foods.
Source: American Society for Nutrition
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