What we feed our bodies influences how we feel, and emotions play a role in our appetite and nutrition levels. We may not always be aware of how much our mood impacts our decisions, so learning about the relationship between mood and nutrition may help you to understand some of your tendencies and to avoid negative behaviors.

Research shows that we eat different foods based on how we feel, and our body then responds to the chemicals, hormones, and fats in those foods. “Comfort foods” are indulgent and unhealthy foods that are eaten when under stress and provide an immediate sense of satisfaction. These foods are commonly high in sugars and carbohydrates which trigger the release of endorphins (happy hormones) and insulin.

Food has both a physiological and emotional impact on our bodies. A combination of our eating habits along with blood sugar concentrations, vitamins, and other metabolic levels that are provided from food can tell us a lot about why we feel the way that we do. We are generally in a better mood when energy levels are high, so increasing blood-glucose levels by eating a snack decreases levels of fatigue and moodiness.

Relative to neutral and negative moods, having a positive mood leads to healthier food choices. When in a positive mood, you are more likely to have a larger and broader appetite that keeps in mind long-term health goals.

Sometimes it is easier to make food choices based on what is convenient, leading to unhealthy eating. Obesity and chronic illnesses are the main consequences for having consistently unhealthy eating habits, and with these physical conditions comes stress and emotional strain. With this in mind, it is important to reflect on your eating behaviors and consider how your mood and nutrition may be influencing each other.

References

  • Gardner, M. P., Wansink, B., Kim, J., & Park, S.-B. (2014). Better moods for better eating?: How mood influences food choice. Journal of Consumer Psychology, 24(3), 320–335. https://www.jstor.org/stable/ 26618010
  • Hanks, A. S., Just, D. R., Smith, L. E., & Wansink, B. (2012). Healthy convenience: nudging students toward healthier choices in the lunchroom. Journal of Public Health, 34(3), 370–376. http://www.jstor.org/stable/ 45158181
  • Wong, M. Y. (2016). The mood-emotion loop. Philosophical Studies: An International Journal for Philosophy in the Analytic Tradition, 173(11), 3061–3080. http://www.jstor.org/stable/44122239

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