A new study by the University of Illinois at Urbana Champaign in the United States has found that school-age children who consume more soy foods containing isoflavones can improve their thinking ability and attention. The research team presented this achievement at the 2024 American Nutrition Society Annual Meeting held from June 29 to July 2. Isoflavones are naturally occurring compounds in various plants, especially in soybeans and soy products. To investigate the potential benefits of soy isoflavones, the team reviewed data from a previous study involving 128 children aged 7 to 13. Based on the 7-day dietary records of these children, the team calculated the average dietary intake, including isoflavones, for each child. To assess the general intelligence level of children, the team used a specialized paper-based test and a computer test called the "flank task" to assess attention, while recording the children's brainwave activity to measure information processing speed and attention concentration. Analysis shows that children who consume more legumes exhibit faster reaction and processing speeds in attention assessment, but the study did not find a significant correlation between soy isoflavone intake and general intelligence level. Researchers said that a portion of about 230 grams of soybean milk contains about 28 mg of isoflavones. In order to increase the intake of isoflavones, soybeans or soybean milk are good choices, and lobster sauce and tofu are also recommended foods. (Lai Xin She)