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Wiley, Psychophysiology, 4(49), p. 470-477, 2012

DOI: 10.1111/j.1469-8986.2011.01335.x

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

Journal article published in 2012 by Katherine A. Sauder, Elyse R. Johnston, Ann C. Skulas-Ray, Tavis S. Campbell ORCID, Sheila G. West
This paper is available in a repository.
This paper is available in a repository.

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Abstract

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 post-meal 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.