The children were allowed to ask functioh Glycemic load and brain function all Glycemic load and brain function sessions were performed by the High blood pressure causes study staff. Llad : 26 February Additionally, funvtion low-GI diet improved fasting insulin concentration, β-cell function, and insulin resistance better than the low-fat diet. For instance, two studies showed that a breakfast with lower GI foods enhanced cognitive functions with respect to reaction speed, accuracy, and in part spatial memory [ 927 ].

Glycemic load and brain function -

However, models including GL as a covariate revealed no significant GI effects on any cognitive outcome parameter Table 3. Performing per protocol analysis by excluding participants who had not fully adhered to the study protocol showed no differences of the cognitive performance between both intervention groups as well Table S3.

The current study aimed to investigate whether the dietary GI of lunch had short-term effects on cognitive performance of schoolchildren 90 min after lunch. In our previous CogniDO GI study, we did not see differences in selected cognitive parameters after eating lunch differing in estimated dietary GI at an interval of 45 min within the same crossover approach.

Extending the postprandial time to 90 min still had no influence. Overall, studies on the interrelations of lunch and cognition are scarce, in adults as well as in children.

So far, only studies investigating effects of lunch on vigilance per se are available. It was shown that eating lunch can cause a post-lunch dip with impaired cognitive performance in adults [ 23 , 24 ]. Herein, negative effects of lunch seem to increase with age [ 25 ], which we supported in our previous studies showing that children do not suffer from post-lunch dip but even might profit from lunch [ 13 , 18 , 19 ].

However, studies on the estimated dietary GI of lunch and cognition have not been evaluated, yet. The majority of studies investigating GI effects on cognitive performance in children focused on breakfast.

For instance, two studies showed that a breakfast with lower GI foods enhanced cognitive functions with respect to reaction speed, accuracy, and in part spatial memory [ 9 , 27 ].

On the contrary, Smith et al. revealed that breakfast with high GI foods improved verbal episodic memory in adolescents age 14—17 years after 50 and 90 min [ 11 ].

The reasons why our study intervention revealed any cognitive changes are probably manifold. The main difference between studies on breakfast and lunch is that influences of foods with different GI consumed at breakfast were examined after overnight fasting. The glycemic response after a fasting period for 8—12 h might be more pronounced.

For instance, Ogata et al. showed that skipping breakfast leads to much more pronounced glycemic response after eating lunch in healthy young individuals [ 28 ], thus fasting time before having a meal seems to be of relevance.

This is in line with a recent study of 10—year-old children in a school-based testing environment, which showed that an ad libitum breakfast improved reaction speed, visual-sustained attention, and visual—spatial memory [ 29 ].

Typically, blood glucose concentrations return to baseline or below 3—4 h after ingestion. Thus, the time frame between breakfast and lunch might have been too short in our intervention design for blood glucose levels to return to baseline.

Overall, it is difficult to draw conclusions about the acute effects of lunch composition on cognition. The conflicting results of breakfast studies with children on attention and working memory tasks suggest that metabolic criteria such as body weight and the glucose-mediated insulin response, as well as intervention adherence and lunch type are relevant [ 15 , 32 ].

Another important factor is the GI difference between both rice types. Based on data from others, there can be significant differences in the GI between basmati rice and jasmine rice low GI vs.

high GI [ 33 ]. These rice types have already been chosen for our pervious study after testing for sensory properties and their acceptance by children.

To ensure comparability with the current study the same rice types were used. GI-values changed from formerly 62 vs. Jasmine rice to 64 vs. Possibly, the differences between both rice types with regard to the GI were not sufficient to detect effects on cognition.

A controlled laboratory environment might have delivered more unequivocal results, but would have lacked transferability into everyday life. Nevertheless, we chose to analyze the selected rice types in a certified lab according to ISO standards instead of solely relying on theoretical reference values.

However, the study has also some limitations. Although breakfast was standardized in terms of food components, the amount of breakfast consumed was not controlled thereby potentially influencing the outcome. Equally important, blood glucose regulation varies individually [ 15 ]. Baseline and post-intervention glucose measurements as well as information on body composition e.

However, it is a common difficulty in pediatrics that parents are not willing to consent to extensive examination, particularly in the case of healthy children.

Furthermore, our study design lacks baseline and late postprandial cognitive assessments. In addition, the cognitive test run lasted 45 min so that cognition was recorded in a time frame of 90— min. Together with our previous study in which we examined the same cognitive parameters 45 min after lunch [ 12 ], a very broad time window was covered.

Short-term postprandial effects of the GI of foods on cognition might be of more relevance in the morning. Whether other nutrients have short-term effects on cognition in children under real-life conditions, needs to be established. In addition, other physiological and anatomical characteristics of the participants should be investigated in this context.

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Patindol JA, Siebenmorgen TJ, Wang YJ Impact of environmental factors on rice starch structure: a review. Download references. The authors thank all participants and teachers, the school management and kitchen staff for supporting this study. We acknowledge Jennie Brand-Miller and Fiona Atkinson from SUGiRS for GI measurements and Ludger Blanke ALA Institute for the excellent technical support of the cognition tests.

Open Access funding enabled and organized by Projekt DEAL. This work was supported by funds from Uniscientia Foundation, Vaduz, Switzerland to Mathilde Kersting. Research Department of Child Nutrition, University Hospital of Pediatrics and Adolescent Medicine, St.

Josef-Hospital, Ruhr-University Bochum, Alexandrinenstraße 5, , Bochum, Germany. Department of Medical Informatics, Biometry and Epidemiology, Ruhr-University Bochum, Bochum, Germany.

Paderborn University, Faculty of Natural Sciences, Institute of Nutrition, Consumption and Health, Nutrition Sciences, , Paderborn, Germany.

Paderborn University, Faculty of Natural Sciences, Institute of Nutrition, Consumption and Health, Public Health Nutrition, , Paderborn, Germany. You can also search for this author in PubMed Google Scholar. AD and KS conducted the intervention, analyzed the data and wrote the manuscript.

MF contributed the cognition analysis tool. HR analyzed the data. LL and MK conceived the study design. AEB and TL contributed to data interpretation. All authors reviewed and revised the paper and approved the final version. Correspondence to Kathrin Sinningen.

AEB is a member of the ILSI Europe Carbohydrate Task Force and a member of the International Carbohydrate Quality Consortium ICQC. The other authors declare that they have no conflict of interest.

Written informed consent was obtained from all participants and their parents or legal guardians prior to their inclusion in the study. Open Access This article is licensed under a Creative Commons Attribution 4. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material.

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Reprints and permissions. Drozdowska, A. et al. Impact of lunch with carbohydrates differing in glycemic index on children's cognitive functioning in the late postprandial phase: a randomized crossover study.

Eur J Nutr 61 , — Download citation. Received : 22 October Accepted : 30 November Published : 13 December Issue Date : April Anyone you share the following link with will be able to read this content:.

Sorry, a shareable link is not currently available for this article. Provided by the Springer Nature SharedIt content-sharing initiative. Download PDF. Abstract Purpose Studies about effects of lunch dietary Glycemic Index GI on cognition of schoolchildren are scarce. Results The selected cognitive parameters were not affected by the GI of lunch 90 min after lunch, neither after intention-to-treat nor in the per-protocol analysis.

Conclusion The present study revealed no notable differences after the consumption of two rice types with medium vs. Ready-to-eat cereal and milk for breakfast compared with no breakfast has a positive acute effect on cognitive function and subjective state in 11—year-olds: a school-based, randomised, controlled, parallel groups trial Article Open access 20 February Use our pre-submission checklist Avoid common mistakes on your manuscript.

Introduction Remaining concentrated and attentive throughout a school day can be challenging for schoolchildren. Full size image. Results Participants Out of eligible children, confirmed their participation and met the inclusion criteria Fig.

Flow diagram. hGI high glycemic index, mGI medium glycemic index. Table 1 Gender distribution of the study population and estimated Glycemic Load Full size table. Even people in the upper normal range of blood glucose have increased brain atrophy, impaired cognition and increased risk of dementia.

One research trial measured HbA1c and glucose levels in several thousand elderly people over the course of almost seven years. In that time, slightly more than a quarter of the participants developed dementia, and the bottom line was that rising glucose levels were associated with increased risk of developing the condition, irrespective of whether the participants also had diabetes.

Non-diabetics who experienced a modest increase in blood sugar levels had an 18 per cent increased risk of dementia, whereas those who already had diabetes at the start of the study or developed it within the trial period had a 40 per cent increased risk.

Of higher important that the of glucose control is the loss of insulin control. Back in , researchers at Columbia University stated that people with h igh insulin levels — the principal hallmark of metabolic dysfunction — were twice as likely to develop dementia as those with healthy levels. Moreover, those with the highest insulin levels had the worst memories.

The same year, an Italian study also established a link between heightened insulin levels and declining mental function.. Similarly, a Puerto Rican study found that people who consumed the large amounts of sugar doubled their risk of suffering poor cognitive function, whilst a nother US study discovered a strong correlation between blood sugar level and memory loss.

Two studies — one in Ireland and the other in the United States —established a link between high dietary glycemic load GL and cognitive decline. A high GL diet is also associated with more amyloid plaque and cognitive decline, especially in those with the ApoE4 gene.

non-diabetic limits.

Foods and loae provide our body with energy Premium natural weight loss the funcion of carbohydrates, fatprotein and alcohol. Foods functuon carbohydrates include bread, breakfast brin, rice, pastalegumes, Diabetes prevention and control, potato, Premium natural weight lossmilkyoghurtsugarbiscuits, cakes and lollies. The digestive system breaks down carbohydrates in foods and drinks into simple sugars, mainly glucose. For example, both rice and soft drink will be broken down to simple sugars in your digestive system. The pancreas secretes a hormone called insulin, which helps the glucose to move from your blood into the cells. Our brain, muscles and nervous system all rely on glucose as their main fuel to make energy. New research shows functoin risk of infection from functtion biopsies. Discrimination at work brakn linked to Premium natural weight loss blood pressure. Icy fingers and toes: Poor circulation or Raynaud's phenomenon? What are the facts about the glycemic load of foods? If you have diabetes, you probably know you need to monitor your carbohydrate intake.