A heathy diet is linked to better reading skills in the first three school years, shows a recent study from Finland. Published in the European Journal of Nutrition, the study constitutes part of the Physical Activity and Nutrition in Children Study conducted at the University of Eastern Finland and the First Steps Study conducted at the University of Jyväskylä.
The study involved 161 children aged 6–8 years old, and followed up on them from the first grade to the third grade in school. The quality of their diet was analyzed using food diaries, and their academic skills with the help of standardized tests. The closer the diet followed the Baltic Sea Diet and Finnish nutrition recommendations—i.e. high in vegetables, fruit and berries, fish, whole grain, and unsaturated fats and low in red meat, sugary products, and saturated fat—the healthier it was considered.
The study showed that children whose diet was rich in vegetables, fruit, berries, whole grain, fish and unsaturated fats, and low in sugary products, did better in tests measuring reading skills than their peers with a poorer diet quality.
The study also found that the positive associations of diet quality with reading skills in Grades 2 and 3 were independent of reading skills in Grade 1. These results indicate that children with healthier diets improved more in their reading skills from Grade 1 to Grades 2–3 than children with poorer diet quality.
“Another significant observation is that the associations of diet quality with reading skills were also independent of many confounding factors, such as socio-economic status, physical activity, body adiposity, and physical fitness,” says Researcher Eero Haapala, PhD, from the University of Eastern Finland and the University of Jyväskylä.
A healthy diet seems to be an important factor in supporting learning and academic performance in children. By making healthy choices at every meal, it is possible to promote a healthy diet and enhance diet quality. Parents and schools have an important role in making healthy foods available to children. Furthermore, governments and companies play a key role in promoting the availability and production of healthy foods.
The study was funded by the Jenny and Antti Wihuri Foundation and the Päivikki and Sakari Sohlberg Foundation.