Ansiedade e alimentação: uma relação entre constituintes químicos e os níveis de ansiedade

Abstract

Anxiety has become increasingly present in the daily lives of the population, and the considerable rise in the number of cases has been alarming society. The feelings of fear, loss of control, and emotional discomfort caused by anxiety have had an extremely negative impact on individuals' quality of life. The excessive consumption of chemical constituents found in the foods consumed daily by those who experience anxiety, resulting from limited free time, combined with the daily stress of studying and working, consequently leads to unhealthy eating habits. These habits can interfere with their levels of anxiety, exacerbating symptoms such as shortness of breath, sleep disorders, and increased heart rate. Thus, this work aims to identify and discuss the chemical constituents: caffeine and sugar (glucose), contained in the foods consumed in the daily lives of anxious people, which are particularly coffee and chocolate. Through an exploratory-descriptive research approach, conducting an integrative literature review by analyzing databases Web of Science and Scopus, the study aims to emphasize the mechanisms of action of the chemical constituents in foods related to anxiety. It was found that caffeine antagonizing adenosine receptors can aggravate anxiety symptoms, as well as excessive sugar consumption that causes insulin resistance, impairs brain function and increases the risk of neurodegenerative conditions. Additionally, the connection between sugar, inflammation, and oxidative stress highlights potential impacts on anxiety symptoms.