Initiative Description: Children attended a school breakfast club and on two occasions, at least a week apart, they consumed a meal sweetened with either isomaltulose (Palatinose™) (GL 31.6) or glucose (GL 59.8). Immediate and delayed verbal memory, spatial memory, sustained attention, reaction times, speed of information processing and mood were assessed 1 and 3 h after eating. Children were asked to eat as much as possible of the food provided but were not forced to consume more than they wished. When the child had finished eating any food, remaining was weighed, allowing estimates to be made of the nutritional composition of the meals
Study Results: After 3 h of consumption, children’s memory and mood improved after the lower-GL breakfast. If children had eaten the lower-GL meal on the second day of testing, they were able to process information faster and had better spatial memory later in the morning.
Reference: Young, H., & Benton, D. (2015). The effect of using isomaltulose (Palatinose™) to modulate the glycaemic properties of breakfast on the cognitive performance of children. European Journal of Nutrition, 54(6), 1013–1020. https://doi.org/10.1007/s00394-014-0779-8
Level of Evidence: Very Good