Improvements of Cognitive Function by Meat Product Consumption

Accession number;05A1044301
Title;Improvements of Cognitive Function by Meat Product Consumption
Author;YOKOI KATSUHIKO(Seitoku Univ., JPN)   SUZUKI YUMI(Seitoku Univ., JPN)   ESASHI TAKATOSHI(Seitoku Univ., JPN)   
Journal Title;Shokuniku ni kansuru Josei Kenkyu Chosa Seika Hokokusho
Journal Code:X0296A
ISSN:
VOL.23;NO.;PAGE.263-268(2005)
Figure&Table&Reference;TBL.4, REF.12
Pub. Country;Japan
Language;Japanese
Abstract;Learning disability is the important educational problem in Japan. Recently, the prevalence of iron deficiency anemia in adolescent women was increased, in accordance with the decreased iron consumption in Japan. National Nutrition Survey revealed the low zinc consumption in adolescent and young adult women in Japan. Several studies in humans and animals observed impaired cognitive function in iron and zinc deficiency. Because red meat contains highly bioavailable iron and zinc, supplemental consumption of meat products might improve cognitive performance. To examine effects of supplemental meat products on cognitive performance in premenopausal women with low iron store, a randomized controlled trial of beef jerky was performed. Subjects were total 27 women ages 18 to 22 years with serum ferritin less than 30 ng/mL. The intervention consisted of 7 weeks supplementation of 48 g beef jerky plus multiple vitamins (MV), 6 mg iron plus MV, and MV alone. MV was based on the Japan 6 th Recommended Dietary Allowances. Cognitive performances were measured using Kyoto University NX15- Intelligence Test (NX15) before and after interventions within 10 days after menstruation. NX15 consists of 12 paper-based batteries in Japanese and gives 12 subtest scores and an intelligence quotient. Ten women who received beef jerky plus MV obtained significantly higher total score than 10 women receiving MV alone (P < 0.01). Beef jerky consumption tended to increase the subtest scores of prose memory and recall, sentence assembly, and word completion. Seven women who received iron plus MV tended to have higher intelligence quotient than women receiving MV alone. These results suggest that meat products are effective to improve cognitive performance of premenopausal women with low iron store. The ample consumption of meat products may contribute to the improvement of cognitive performance in Japan. (author abst.)