A randomised control trial in schoolchildren showed improvement in cognitive function after consuming a bread spread, containing fish flour from a marine source☆
Received 10 August 2008; received in revised form 17 December 2008; accepted 17 December 2008. published online 25 August 2009.
Abstract
Background
In humans, n-3 long-chain polyunsaturated fatty acids play a well-documented role in brain development and function. Docosahexaenoic acid and arachidonic acid are major structural components of the brain and a deficiency thereof may bring about changes in the behaviour domains of the brain.
Objective
This trial investigated the effect of an experimental fish-flour bread spread rich in n-3 long-chain polyunsaturated fatty acids, on cognition of children (7–9yr).
Design
Subjects (n=183) were randomly assigned to an experimental (n=91) and control group (n=92), receiving either the fish-flour spread or a placebo spread for 6 months in a single-blind study. Plasma and red blood cell phospholipid fatty acid composition and cognition were measured at baseline and post-intervention.
Results
After the intervention, eicosapentaenoic and docosahexaenoic acid levels were significantly higher in the experimental group compared to the control group (p< 0.0001). Significant intervention effects were also observed for the Hopkins Verbal Learning Test Recognition (estimated effect size: 0.80; 95% confidence interval (CI): 0.15; 1.45) and Discrimination Index (estimated effect size: 1.10; 95% CI: 0.30; 1.91), as well as the Spelling test (estimated effect size: 2.81; 95% CI: 0.59; 5.02) by both per protocol and intention to treat analyses. A marginally significant (p=0.0646) effect was observed for the Reading test (estimated effect size: 2.21; 95% CI: −0.14; 4.56) only in the per protocol analysis.
Conclusion
This study suggests improvement of verbal learning ability and memory of children when supplemented with a fish-flour spread rich in n-3 long-chain polyunsaturated fatty acids.
aNutritional Intervention Research Unit, Medical Research Council, P.O. Box 19070, Tygerberg 7505, South Africa
bDepartment of Food Science, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
cBiostatistics Unit, Medical Research Council, P.O. Box 19070, Tygerberg 7505, South Africa
Corresponding author. Currently at: Department of Nutrition, North-West University, Private Bag X6001, Potchefstroom 2522, South Africa. Tel.: +27182994670; fax: +27182992464.
☆ Research funding granted by The Department of Science and Technology Innovation Fund.
ABSTRACT