Hyperpalatable food

Hyperpalatable food (HPF) combines high levels of fat, sugar, sodium, and/or carbohydrates to trigger the brain's reward system, encouraging excessive eating.

[1] The concept of hyperpalatability is foundational to ultra-processed foods, which are usually engineered to have enjoyable qualities of sweetness, saltiness, or richness.

[1] Researchers have proposed specific criteria for hyperpalatability based on the percentage of calories from fat, sugar, and salt in a food item.

A team at the University of Kansas analysed databases from the United States Department of Agriculture to identify the most common descriptive definitions for hyperpalatable foods.

[11] Hyperpalatable foods are also linked to increased inflammation, oxidative stress, and gut dysbiosis, which can affect the immune system and the brain.