Reduced Anxiety in Forensic Inpatients after a Long-Term Intervention with Atlantic Salmon

The aim of the present study was to investigate the effects of Atlantic salmon consumption on underlying biological mechanisms associated with anxiety such as heart rate variability (HRV) and heart rate (HR) as well as a measure of self-reported anxiety. Moreover, these biological and self-reported outcome measures were investigated in relation to specific nutrients; vitamin D status, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). 

Ninety-five male forensic inpatients were randomly assigned into a Fish (Atlantic salmon three times per week from September to February) or a Control group (alternative meal, e.g., chicken, pork, or beef three times per week during the same period). HRV measured as the root mean square of successive differences (rMSSD), HR, state- and trait-anxiety (STAI), were assessed before (pre-test) and at the end of the 23 weeks dietary intervention period (post-test). The Fish group showed significant improvements in both rMSSD and HR. The Fish group also showed significant decreases in state-anxiety. Finally, there was a positive relationship between rMSSD and vitamin D status. 

The findings suggest that Atlantic salmon consumption may have an impact on mental health related variables such as underlying mechanisms playing a key role in emotion-regulation and state-anxiety.

Below:  The root mean square of successive differences (rMSSD) for both groups during pre- and post-test

Below: The level of state-anxiety for both groups during pre- and post-test

Full article at:  http://goo.gl/4WQ9nk

By:  Anita L. Hansen,1,2,* Gina Olson,3 Lisbeth Dahl,4 David Thornton,3 Bjørn Grung,5 Ingvild E. Graff,4 Livar Frøyland,4 andJulian F. Thayer6

¹Department of Psychosocial Science, University of Bergen, Christiesgt. 12, 5015 Bergen, Norway

²Centre for Research and Education in Forensic Psychiatry, Haukeland University Hospital, 5021 Bergen, Norway

³Sand Ridge Secure Treatment Center (SRSTC), P.O. Box 0700, 1111 North Road, Mauston, WI 53948, USA; E-Mails:vog.nisnocsiw.shd@noslO.aniG (G.O.); Email: vog.nisnocsiw.shd@notnroht.divad (D.T.)

⁴National Institute of Nutrition and Seafood Research (NIFES), P.O. Box 2029, Nordnes, 5817 Bergen, Norway; E-Mails: on.sefin@lhad.htebsil(L.D.); Email: on.sefin@ffarg.dlivgni (I.E.G.); Email: on.sefin@dnalyorf.ravil (L.F.)

⁵Department of Chemistry, University of Bergen, Allégaten 41, 5007 Bergen, Norway; E-Mail: on.biu.jk@gnurg.nreojb

⁶Department of Psychology, the Ohio State University, 1835 Neil Avenue, Columbus, OH 43210, USA; E-Mail: ude.uso@93.reyaht

^*Author to whom correspondence should be addressed; E-Mail: on.biu.psysp@nesnah.atina; Tel.: +47-5558-3185; Fax: +47-5558-9879.

 

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