Using food to reduce stress: Effects of choosing meal components and preparing a meal |
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| Affiliation: | 1. Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108, USA;2. Department of Psychology, University of Minnesota, 75 East River Road, Minneapolis, MN 55455, USA;3. Marketing Department, Carlson School of Management, University of Minnesota, 321 19th Ave S., Minneapolis, MN 55455, USA;1. Department of Food Science and Technology, University of California, Davis, CA 95616, USA;2. Unidad de Investigación y Desarrollo de Alimentos, Instituto Tecnológico de Veracruz, Veracruz 91860, Mexico;1. DTU Informatics, Statistics Section, Technical University of Denmark, Matematiktorvet, Building 303b, DK-2800 Kongens Lyngby, Denmark;2. INRA, UMR1324 Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France;3. Department of Mathematical Sciences, Copenhagen University, Universitetsparken 5, 2100 København Ø, Denmark;1. Department of Food Science & Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN 55108, USA;2. School of Statistics, University of Minnesota, 224 Church Street SE, Minneapolis, MN 55455, USA;1. Department of Experimental Psychology, University of Granada, Campus Cartuja s/n, 18071 Granada, Spain;2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina;3. Facultad de Ciencias Agrarias, Pontificia Universidad Católica Argentina, Capitán General Ramón Freire 183, Ciudad de Buenos Aires, Argentina;1. School of Population Health, University of Auckland, Auckland, New Zealand;2. Department of Paediatrics, Child and Youth Health, University of Auckland, Auckland, New Zealand;3. Department of Psychological Medicine, University of Auckland, Auckland, New Zealand;4. Faculty of Education, University of Auckland, Auckland, New Zealand |
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| Abstract: | Many people experience stress as a part of their daily lives. Chronic stress can have an impact on physical and mental health. Since food and eating are generally associated with positive moods, we explored how aspects of meal preparation can relieve stress and improve measures related to mood.Our main objectives were to determine whether choosing meal components and/or preparing a meal would improve measures related to mood and reduce stress.Participants came individually to our lab at dinner time. We measured stress (salivary cortisol, heart rate and blood pressure) and took measures related to mood on arrival. We then induced stress (Trier Social Stress Task) and took measures related to stress and mood again. Each participant was assigned to one of four experimental conditions. In the prepare-choice condition participants prepared a meal (pasta + sauce + inclusions) and had control over selection of meal components. In the prepare-no-choice condition participants prepared their meal, but had no control over the menu. In the choice-no-prepare condition participants had control over the menu, but the meal was prepared by someone else. In the no-prepare-no-choice condition participants were provided with a meal prepared by someone else. Food preference questionnaires conducted before the stress induction ensured that all participants received foods they liked.Having no choice produced greater reductions in the mood-related measures of anxiety and anger compared with the choice condition. Systolic blood pressure was reduced more in the no choice than in the choice condition after the meal. Preparing versus not preparing had little effect on measures related to stress and mood.People may find choosing to be a depleting task on their limited psychological resources; hence, choosing can add to their general stress. Not faced with choosing, one avoids this unnecessary stress. Consuming a meal without the burden of choosing has potential as a stress-reduction strategy. |
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| Keywords: | Stress Emotion Mood Food choice Trier Social Stress Task Cortisol |
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