PST at the Seventh Annual Obesity Journal Symposium at ObesityWeek at the Mandalay Bay South Convention Centre in Las Vegas will change that, offering specific metrics that might qualify foods as hyper-palatable - and finding most foods consumed in the United States meet these criteria.
Research published today in Obesity and presented at 4:45 p.m. Researchers call this class of foods - often processed foods or sweets with alluring combinations of fat, sugar, carbohydrates and sodium - “hyper-palatable.” While a slew of films, popular books and academic studies have addressed hyper-palatable foods over the past 15 or so years, none has yet to offer a broadly accepted quantitative definition of just what constitutes a hyper-palatable food. Maybe that’s because potato chips, like so many foods in the American diet, can pack a mix of ingredients apt to light up people’s brain-reward neural circuitry and overpower mechanisms that are supposed to signal when we’ve had enough to eat. brand of potato chips once promoted itself with the slogan “betcha can’t eat just one!”
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