The impact of a high versus a low glycaemic index breakfast cereal meal on verbal episodic memory in healthy adolescents

Abstract

In this study, healthy adolescents consumed a) a low glycaemic index (G.I.) breakfast cereal meal, or b) a high G.I. breakfast cereal meal, before completing a test of verbal episodic memory in which the memory materials were encoded under conditions of divided attention. Analysis of remembering/forgetting indices revealed that the High G.I. breakfast group remembered significantly more items relative to the Low G.I. breakfast group after a long delay. The superior performance observed in the High G.I. group, relative to the Low G.I. group, may be due to the additional glucose availability provided by the high G.I. meal at the time of memory encoding. This increased glucose availability may be necessary for effective encoding under dual task conditions