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

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 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.

Figure

Hemodynamic reactivity to acute stress as a function of meal type. Values are unadjusted means ± SE for within-subjects comparisons, n=18. A) Systolic blood pressure. B) Diastolic blood pressure. C) Total peripheral resistance. D) High frequency (HF) heart rate variability.