| > The problem in US is the variety of food and how engineered they are to be hyper palatable The best study done to date on hyperpalatable foods found that fat and sodium were the most common drivers of hyperpalatability: https://onlinelibrary.wiley.com/doi/10.1002/oby.22639 > The HPF criteria identified 62% (4,795/7,757) of foods in the FNDDS that met criteria for at least one cluster. Most HPF items (70%; 3,351/4,795) met criteria for the FSOD cluster. Twenty-five percent of items (1,176/4,795) met criteria for the FS cluster, and 16% (747/4,795) met criteria for the CSOD cluster. The clusters were largely distinct from each other, and < 10% of all HPF items met criteria for more than one cluster. (CSOD, carbohydrates and sodium; FS, fat and simple sugars; FSOD, fat and sodium; HPF, hyper-palatable foods.) > Check out books by Robert Lustig on the subject Lustig is a crackpot who relies on animal studies and mechanistic speculation, because the highest-quality RCTs (like the ones I cited) don't support his theory. |
No, that was not the conclusion from this study and it's absolutely not true. The only goal of this study was to "..develop a quantitative definition of HPF".