Hyperpalatable food

HPF research employs "descriptive terms (e.g., fast foods, sweets), which are not standardized and lack specificity".) and more than 0.20% sodium by weight (many brands of pretzels, popcorn, and crackers). The proportion of foods sold in the United States fitting this definition of hyperpalatable increased from 49% to 69% between 1988 and 2018. == Neurobiology ==

Hyperpalatable foods have been shown to activate the reward regions of the brain, such as the hypothalamus, that influence food choices and eating behaviours. When these foods are consumed, the neurons in the reward region become very active, creating highly positive feelings of pleasure so that people want to keep seeking these foods regularly. Hyperpalatable foods can also modify the release of hormones that regulate appetite, stress, and metabolism. Normally when eating a meal, appetite hormones are released from the digestive tract (e.g. glucagon-like peptide and cholecystokinin) and from fat cells (e.g. leptin), which cause feelings of fullness and communicate with the brain to stop eating. Animal studies have shown that brain signals can become disrupted when eating a very high sugar or high fat diet, which may trigger the release of hormones that reduce stressful emotions and therefore lead to a habitual desire for these foods. == Health effects ==

Hyperpalatable foods are often high in calories, fat, sugar, and salt, and low in fibre and water. Hyperpalatable foods are also linked to increased inflammation, oxidative stress, and gut dysbiosis, which can affect the immune system and the brain. Consumption of hyperpalatable foods is associated with food addiction, a condition characterized by loss of control over eating, preoccupation with food, and continued use despite negative consequences. == See also ==