Resumo

DIAZ FRANCO, Juan José. Estrés alimentario y salud laboral vs. estrés laboral y alimentación equilibrada. Med. segur. trab. [online]. 2007, vol.53, n.209, pp.93-99. ISSN 1989-7790.

Although occupational stress is a very common reality for many workers, we have to admit that some professions generate a higher level of distress as, for example, management roles, night shift working, monotonous jobs, communitarian services, heavy industry sector, mining, construction, etc. Chronic stress can disrupt behaviours (like foods habits) of those persons who suffer it. At the same time, and in a contrary manner, eating disorders can also trigger different types of stress linked pathologies. For the above mentioned reasons, it is not strange that the digestive system becomes in a target of stress' pathologies, especially associated with negative work environments. In some circumstances, there is a dissociation between the appetite, (primarily psychic sensation), and the hanger, (basically organic sensation). The appetite as a mental status can be altered substantially by many different emotional situations (like occupational stress) or throughout chemical and vascular variations as well as organic impulses transmitted to midbrain from different organs where the stress could also play a very relevant role. Nutrition depends essentially on of food habits, but at the same time, a very important source of stress is the way in which we eat, because if we do it wrongly, we can become ill. If our cells don't receive the correct nutrients a very high level of stress is produced due to this dissatisfied internal demand.

Palavras-chave : Stress; eustress; distress; appetite; hunger; diet; nutrition; food habits; fast foods; sympathetic system; overweight; obesity.

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