Background
Stress is often associated with the intake of energy‐dense palatable foods. This trial examined the feasibility and preliminary efficacy of an 8‐week worksite‐based relaxation intervention to address psychological stress and unhealthy food intake.
Methods
Thirty‐six men and women were exposed to an acute stressor, while physiological and psychological responses were assessed, prior to being offered a test meal. Participants were then randomised to a relaxation intervention (RELAX; face‐to‐face classes and daily home practice of progressive muscle relaxation and mindfulness meditation), or a wait‐list control (CON). All measures were repeated after the intervention.
Results
Intervention compliance was high (80% ± 19% face‐to‐face; 79% ± 18% home practice), and each session acutely reduced perceived stress (p < .001) and increased relaxation (p < .001). After 8 weeks, trait mindfulness was increased (p = .025), along with reduced tension (p = .013) and increased relaxation (p < .05) post‐acute stressor in the intervention group. There was no effect of the intervention on palatable eating, cravings, or energy intake at a laboratory test meal, with small associated effect sizes (d = 0.01–0.3).
Conclusions
The program studied here is feasible and sessions transiently reduce perceived stress and improve mindfulness; however, the program may not influence the physiological response to an acute stressor or appetite and eating variables.