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Cognitive development among preschoolers improves in relation to endline ferritin and vitamin D levels only among recipients randomized to a fortified poultry‐based spread ( Spammy ™) intervention group (250.6)
Author(s) -
Bracken Bruce,
Bonorden Melissa,
Salazar Maria,
Salazar Paola,
Hernandez Liza,
Salguero Sylvana,
Armas Laura,
Solomons Noel
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.250.6
Subject(s) - micronutrient , randomized controlled trial , medicine , ferritin , cognition , vitamin , environmental health , psychiatry , pathology
Background : Dietary improvements during early childhood have potential to both reduce nutritional deficiencies and improve cognitive outcomes. Objective : To assess the efficacy to improve cognitive function of a poultry‐based spread that provides between 20% to 333% of the RDA of 12 selected micronutrients, including vitamin D and iron. Methods : Sixty preschoolers, aged 4‐7 years, were randomized in a triple‐blinded format to receive 43 g of fortified (FS) or unfortified (US) Spammy TM during weekdays over a 20 week period as part of the institutional breakfast on the outskirts of Guatemala City. The Spanish language Bracken Basic Concept Scale‐ Receptive (BBCS‐R) was administered and circulating nutrient status indicators (25(OH)vit D and ferritin) were measured at both ends of the trial. Results : Reliability analyses for both the BBCS‐R School Readiness Component (SRC) and total test (TT) were high (.96 and .95, respectively). Both FS and US groups had larger than expected gains on the age‐standardized SRC scores (p=.068 and 0.03, respectively) with no difference between groups (p=.84). In the FS only, a significant, positive relationship was found between TT cognitive gain score and both endline vitamin D (Pearson r = .37) and ferritin (Pearson r = .42). Conclusion : Regular consumption of a fortified poultry spread to breakfasts, combined with educational programming, set the stage for improved cognitive functioning. Grant Funding Source : Supported by McGovern‐Dole Food for Education and Child Nutrition Program and Hormel Foods