New research aims to create a quantitative measure for hyper-palatable foods, which target reward pathways in the brain. Food manufacturers are exploiting our hedonism with ultra-processed foods high in fats, sugars, and sodium. A study identified three key taste clusters in hyper-palatable foods and found that over 60% of food items in a USDA database met the criteria. Interestingly, items labeled low in fat or calories still met the criteria for hyper-palatable foods. The study addresses gaps in dietary knowledge and may lead to reclassification of certain foods and a focus on healthy cooking methods.
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Ultra processed foods are hyperpalatable
