(P25-041-24) Effect of Dairy Products on Cognitive Performance, Glycemic Response, and Subjective Emotions in Children Aged 9–14 Years

Objectives: Dairy consumption may influence children’s short-term cognitive performance through its macronutrient composition and release of bioactive components during digestion. The objective of this study was to determine the effect of dairy form on cognitive performance, glycemic response, and subjective emotions in children.

Methods: A within-subject, repeated measures, randomized controlled trial was conducted with 54 children (31 girls and 23 boys; age: 12.0 ± 0.2 y; BMI %ile: 57.7 ± 3.8) who completed five test sessions at least five days apart. Following an overnight fast and consumption of a standardized breakfast, children completed baseline measures. After which, children consumed an isocaloric (180 kcal) snack of fat-free milk, fat-free yogurt, low-fat cheese (18%), a sugar-sweetened beverage (SSB) or snack skipping (SS). Cognitive performance, glycemic response, and subjective emotions were assessed over 120 mins. A battery of tests measuring short-term memory (SM) (word recall), spatial working memory (SWM) (corsi block test forward and backward), executive function (flanker test), and sustained attention (SA) (continuous performance test) was used to assess cognitive performance. Blood glucose concentrations were determined using a continuous glucose monitor. Subjective emotions were evaluated using visual analogue scales.

Results: SWM (forward) (p = 0.01) was higher after milk compared to yogurt, cheese, SSB, and SS. SWM (backward) (p = 0.001) was higher after milk and yogurt compared to SS. SM (immediate) (p = 0.003) was higher after SSB compared to yogurt but did not differ from SS. Change from baseline (CFB) SWM (forward) (p = 0.05) was higher after milk compared to SS. CFB SA (p = 0.05) was higher after milk compared to SSB for boys but not girls. All other cognitive domains were not affected by treatment (p > 0.05). Glycemic response was affected by treatment (p = 0.0001), time (p < 0.0001), and treatment-by-time interaction (p < 0.0001). Blood glucose (mmol/L) was lower after milk, cheese, yogurt, and SS compared to SSB. Subjective average emotions (p <0.0001) were higher after milk, yogurt, cheese, and SSB compared to SS.

Conclusions: Consumption of milk as a mid-morning snack may support short-term spatial working memory in children.

Funding Sources: National Dairy Council