Research published in Early Human Development (Volume 85, Issue 7, July 2009, Pages 421–427) examined the relationship between antioxidant vitamin levels at birth and early childhood development. Investigators measured concentrations of vitamins A, C, and E in maternal blood and in umbilical cord blood at delivery in 150 mother–infant pairs. When the children reached two years of age, development was assessed using the Gesell Development Schedules.
Children with higher vitamin E levels at birth demonstrated better motor development, as well as improved language and social skills. Vitamin A levels were also positively associated with motor development.
Oxidative damage, particularly lipid peroxidation, has been linked to a range of complications in newborns and is considered especially problematic in premature infants. Research published in the Archives of Medical Research (Volume 33, Issue 3, May–June 2002, Pages 276–280) found that preterm infants have lower levels of vitamins A and E compared with full-term infants.
The type of dietary fats consumed during childhood may also influence development. Docosahexaenoic acid (DHA) is an omega-3 fatty acid found in fish oil and is considered important for brain development. A study published in Clinical Pediatrics (May 2008; 47(4):355–362) evaluated 175 healthy four-year-old children who received either 400 mg of DHA per day or a placebo. Cognitive function was assessed before supplementation and again after four months, using four standardized cognitive tests.
Children receiving DHA supplementation experienced a 300% increase in blood DHA levels. Higher DHA concentrations were associated with improved performance in listening comprehension and vocabulary, as measured by the Peabody Picture Vocabulary Test. For each 1% increase in serum DHA, test scores improved by as much as nine points.
Dietary fat composition may also influence the development of allergic disease. Atopy is a clinical term referring to a group of conditions characterized by allergic hypersensitivity. Researchers in Finland investigated whether changes in dietary fat intake might be related to the increasing prevalence of atopic disease in children. The study examined 231 sex- and age-matched pairs in 1980 and 154 pairs in 1986, comparing dietary intake, serum fatty acid composition, and the occurrence of atopic conditions.
The researchers found that children who developed allergic diseases consumed more margarine, a source of trans fatty acids, and less butter compared with children who did not develop allergies. These findings were published in the journal Allergy (2001; 56:425–428).
Educational note:
This article is for informational purposes only and is not intended as medical advice.
