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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.
Related resources
- Join the Sigma newsletter for free
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- Become a member of Alan Flanagan’s Alinea Nutrition Education Hub
- Enroll in the next cohort of our Applied Nutrition Literacy course
- 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:
- [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
Guest Information
Click through to your app of choice to listen and subscribe:
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.
Danny Lennon has a master’s degree (MSc.) in Nutritional Sciences from University College Cork, and he is the founder of Sigma Nutrition.
Danny is currently a member of the Advisory Board of the Sports Nutrition Association, the global regulatory body responsible for the standardisation of best practice in the sports nutrition profession.
Introduction to this Episode
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 hasnʼt 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.
Useful Terminology for this Episode
- Hyper-palatable Foods (HPFs): While typically lacking a formal definition, this term is commonly applied to foods with combinations of fat, sugar, salt, and/or refined carbohydrates at levels that do not occur naturally, resulting in extremely high palatability (pleasure appeal).
- Ultra-Processed Foods (UPFs): According to the NOVA classification, UPFs are industrially formulated products made mostly from substances extracted from foods (oils, sugars, starches, protein isolates) plus additives (flavorings, emulsifiers, etc.).
- Brain Reward System: A network of brain regions (including areas like the hypothalamus and nucleus accumbens) that regulates feelings of pleasure and reinforcement. When we experience something rewarding – like delicious food – dopamine and other neurotransmitters are released, teaching us to seek that experience again.
- Satiety Mechanisms: The physiological processes that lead to the feeling of fullness and cessation of appetite. These include hormones (like leptin, GLP-1, PYY, and CCK) released from the gut and fat tissue, as well as stomach distension signals, all communicating to the brain that enough food has been consumed.
- Food Addiction: A controversial term describing a pattern of compulsive eating behavior resembling substance addiction. It implies that certain highly palatable foods may trigger neurochemical responses and behaviors (cravings, loss of control, withdrawal symptoms) similar to drugs of abuse. While not formally recognized as a clinical addiction, “food addiction” has some report via reports of people feeling “addicted” to sugary or fatty foods and the use of the Yale Food Addiction Scale in research.