Diet and Mental Stress

Mental stress is increasingly prevalent, particularly in the UK, where 74% of the population reports feeling stressed at work and there has been a rapid increase in anxiety among young adults. During stressful periods, individuals often increase their consumption of foods that are high in fat and sugar and low in nutrients, which can contribute to poor health. Indeed, chronic stress is associated with an increased risk of obesity, cardiovascular disease and impaired brain function.

Recent work has shown that consuming high-fat foods during a single episode of stress reduces brain oxygenation and vascular function in young healthy adults, in comparison to low-fat foods. This was also followed by reductions in mood. On the other hand, fruits and vegetables rich in flavonoids (e.g. cocoa, apples, grapes, berries) can prevent the harmful effects of stress on the vascular system and increase brain oxygenation in young adults.

Behaviour change towards healthier food choices is more likely to occur when linked to a specific situation in the present moment via Implementation Intentions/ 'If-Then-Planning'- (e.g. if I am watching TV and I feel like eating a snack, then I will eat some fruit) compared to less specific longer term goals -Future discounting- (e.g. I will eat more fruit to decrease my future risk of a heart attack).

So, the stressful situation itself presents an opportunity to facilitate healthier consumption. However, whether linking healthy eating intentions to the immediate health effects of consumption on mental stress (e.g. if I am feeling stressed then I will eat fruit to protect my brain) has yet to be investigated. This project will establish whether provision of knowledge about the immediate impact on health of eating choices during mental stress, motivates healthier consumption both in the short and longer term.

Stress is widespread in society, and it is a known risk factor for obesity and poorer mental health. If effective strategies can be established to facilitate healthier food choices during stress, this would have a significant impact on overall diet quality (e.g. increasing daily portions of fruit and vegetables) and long-term health. The results of this project will inform on how to more effectively communicate dietary guidelines (e.g.

F&V portions targeting periods of stress) so they are more likely to be followed, aligned with the ESRC priority areas on wellbeing, mental and physical health.