A study analyzing the association between a wide variety of prenatal and childhood exposures and neuropsychological development in school-age children has found that organic food intake is associated with better scores on tests of fluid intelligence (ability to solve novel reasoning problems) and working memory (ability of the brain to retain new information while it is needed in the short term). The study, published in Environmental Pollution, was conceived and designed by researchers at the Barcelona Institute for Global Health (ISGlobal)—a center supported by the “la Caixa” Foundation—and the Pere Virgili Health Research Institute (IISPV-CERCA).