Effect of meal content on heart rate variability and cardiovascular reactivity to mental stress

• Published in: Psychophysiology Vol. 49; no. 4; pp. 470 - 477
• Main Authors: Sauder, Katherine A., Johnston, Elyse R., Skulas-Ray, Ann C., Campbell, Tavis S., West, Sheila G.
• Format: Journal Article
• Language: English
• Published: United States Blackwell Publishing Ltd 01.04.2012
• Subjects: Adult; Arrhythmia; Blood pressure; Blood Pressure - physiology; Cardiac Output - physiology; Cardiovascular Physiological Phenomena; Cardiovascular reactivity; Cardiovascular system; Cross-Over Studies; Dietary Fats - pharmacology; Female; Flax; Food; Heart; Heart rate; Heart Rate - physiology; Heart rate variability; Hemodynamics; Humans; Interleukin 6; Interleukin-6 - blood; Male; Meals; Nutrients; Nutrition; Physiological psychology; Polyunsaturated fatty acids; Psychological stress; Respiration; Sinus; speech; Stress; Stress, Psychological - physiopathology; Vascular Resistance - physiology; Young Adult
• ISSN: 0048-5772; 1540-5958; 1469-8986
• DOI: 10.1111/j.1469-8986.2011.01335.x

Little is known about transient effects of foods and nutrients on reactivity to mental stress. In a randomized crossover study of healthy adults (n = 20), we measured heart rate variability (respiratory sinus arrhythmia), blood pressure, and other hemodynamic variables after three test meals varying in type and amount of fat. Measurements were collected at rest and during speech and cold pressor tasks. There were significant postmeal changes in resting diastolic blood pressure (−4%), cardiac output (+18%), total peripheral resistance (−17%), and interleukin‐6 (−27%). Heart rate variability and hemodynamic reactivity to stress was not affected by meal content. We recommend that future studies control for time since last meal and continue to examine effects of meal content on heart rate variability.