Management of stress through nutrition

Abstract

Background: We all, once in our life face stress though how we handle it can make all the difference. Stress creates greater physiological demands. More energy, oxygen, circulation, and therefore more metabolic cofactors are needed e.g. vitamins and minerals. Aims: To explore about the importance of diet and its relation to manage stress. Methods: This paper is based on a narrative review of existing literature, including peerreviewed articles and reports related to stress and nutrition. Conclusion: Stress not only influences the choice of food of a person but also the quantity of the food eaten. Stress can be managed well with the help of a nutritious and well-balanced diet. It is a powerful therapeutic tool to reduce stress as well as benefits that improve brain functioning, shore up immune function, lower blood pressure, improve the circulation, and reduce toxins from the body. There are complex carbohydrates, proteins (tryptophan, phenylalanine and tyrosine, theanine) Vitamin C, Vitamin B, Magnesium, and Selenium. These nutrients play a very specific and important role in stress management.