#593: Can We Define Hyper-Palatable Foods? And Is Processing Actually the Problem? – Tera Fazzino, PhD

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Introduction

While the term “hyperpalatable” has been used frequently for considerable time to refer to foods that are so appealing and tasty that they drive overeating, this term hasn’t been well-defined nor has there been a universal standard for what it means.

One researcher who set out to create an objective definition for hyper-palatable foods (HPFs) is Dr. Tera Fazzino. Using specific defined thresholds of sugar, fat and salt combinations, Dr. Fazzino and colleagues have looked at the impact of consumption of these HPFs.

In this episode, we delve into defining HPFs and their nutrient profiles, whether they have addictive-like properties, how HPFs differ from (and overlap with) ultra-processed foods (UPFs), the mechanisms by which these foods drive overconsumption, and the broader public health implications.

Guest Information

Tera Fazzino, PhD

Tera L. Fazzino, PhD, is an associate professor of psychology at the University of Kansas and Associate Director of the Cofrin Logan Center for Addiction Research and Treatment. Her research focuses on addiction, obesity, and eating-related behaviors, with particular emphasis on reinforcement processes underlying alcohol use and consumption of highly palatable foods. She uses real-time and mobile assessment methods to study behavior in naturalistic settings.

Timestamps

• [03:39] Interview begins
• [05:05] Attempting to define hyper palatability
• [10:03] Nutrient combinations in hyper palatable foods
• [14:54] Prevalence of hyper palatable foods
• [17:43] Debate on ultra processed foods
• [30:02] Mechanisms behind hyper palatability
• [35:06] Addiction theory and hyper-palatable foods
• [43:38] Early exposure and long-term effects
• [50:53] Key ideas recap

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• Papers:
  • Fazzino et al., 2023 – Ad libitum meal energy intake is positively influenced by energy density, eating rate and hyper-palatable food across four dietary patterns
  • Fazzino et al., 2024 – The Italian food environment may confer protection from hyper-palatable foods: evidence and comparison with the United States
  • Fazzino et al., 2024 – US tobacco companies selectively disseminated hyper-palatable foods into the US food system: Empirical evidence and current implications
  • Fazzino et al., 2019 – Hyper-Palatable Foods: Development of a Quantitative Definition and Application to the US Food System Database
• Related episodes:
  • 499: How Sensory Cues Impact Food Choice & Behavior – Prof. Ciarán Forde
  • 428: Food Environments
  • 475: Is Food Addiction Real? – Charlotte Hardman, PhD

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