Highly palatable foods are characterized by being high in fat, sodium, simple sugars, and carbohydrates. This term has recently been operationalized within research to lend understanding to the various definitions used historically to denote this term. The new standardized and operationalized definition of highly palatable foods is “hyperpalatable foods” (HPFs) (Fazzino & Rohde, 2019). HPFs meet certain criteria regarding the percentage of fat, sodium, simple sugars, and carbohydrates contained in a food item.
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