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Research Article | Open Access | Just Accepted

Nutritional Interventions to Enhance Intellectual Development: Strategies, Key Nutrients, and Mechanisms

Jingling Qiua,b,cMutao Qiua,b,cJinhao Zhenga,b,cJiamiao Hua,b,c( )Yi Zhanga,b,c ( )

a Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China

b Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian 350002, China

c College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China

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Abstract

Intellectual development is a critical aspect of human growth. While a variety of factors contribute to intellectual development, nutritional interventions have emerged as a feasible approach to promoting intellectual development. However, a knowledge gap remains in consolidating the latest findings that connect nutritional interventions with the promotion of intellectual development. Thus, in this review a bibliometric analysis of research was conducted on the influence of nutritional interventions on intellectual development from 2002 to April 2025. It examined the methodologies employed in this field, evaluated the impact of various nutrients on cognitive development, elucidated the mechanisms by which nutritional interventions affect cognitive development, and forecasts future research trends in this domain. The results may steer the exploration of novel nutrient factors for enhancing functional intelligence, as well as provide a theoretical basis for further in-depth studies on the mechanisms underlying intellectual development.

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Food Science and Human Wellness

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Cite this article:
Qiu J, Qiu M, Zheng J, et al. Nutritional Interventions to Enhance Intellectual Development: Strategies, Key Nutrients, and Mechanisms. Food Science and Human Wellness, 2025, https://doi.org/10.26599/FSHW.2025.9250817

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Received: 10 March 2025
Revised: 07 April 2025
Accepted: 08 July 2025
Available online: 20 November 2025

© 2025 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).