The Relationship Between Diet Quality and Academic Performance in University Students

Abstract

Diet quality has been associated with cognition, mood, and academic outcomes, though much remains unknown about this connection in the university setting, particularly at Canadian postsecondary institutions. We performed a narrative literature review examining diet-quality–academic-performance relationships among university students. Sources were retrieved via PubMed/PubMed Central, Google Scholar, and institutional repositories. Four sources were selected for analysis along with relevant national nutrition surveillance data: Adolphus et al. (2017), Burrows et al. (2017), Grafton et al. (2022), Mascioli (2019). Overall, we found a modest correlation between diet quality and academic success, such that regular eating patterns (including breakfast consumption) corresponded with better grades and attentiveness while micronutrient deficits (iron, ω-3s, vitamin D, B vitamins) were tied to lower energy and drive. Most of these correlations are based upon observational, cross-sectional studies using self-report measures which preclude causal conclusions; however, some specific Canadian-based studies do point to economic factors and lack of cooking skill as key determinants of poor diet. Lastly, there is a paucity of published work distinguishing the experiences of domestic vs international students in these contexts. These findings support an increased focus by universities on policies that enhance access to affordable nutritious foods rather than merely delivering educational interventions. Future investigation should include larger cohorts analyzed using validated methods with a strong emphasis on representing all subgroups within the Canadian student population longitudinally.