Sigma Nutrition Radio #593: Can We Define Hyper-Palatable Foods? And Is Processing Actually the Problem? – Tera Fazzino, PhD
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Feb 3, 2026 Tera Fazzino, associate professor and addiction scientist studying obesity and eating behaviors. She explains a data-driven definition of hyper-palatable foods and the nutrient groupings that create them. She compares hyper-palatable to ultra-processed foods, explores mechanisms that drive overeating, discusses early exposure risks, and outlines research and regulatory next steps.
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Cross-Country Contrast: Italy Vs U.S.
- Italy's food supply had under one-third hyperpalatable foods versus 62% in the U.S. in 2016.
- Differences reflect food systems, company size, and cultural production practices.
Processing Labels Lack Mechanistic Detail
- NOVA/ultra-processed classification flags harmful foods but is nutrient-agnostic and imprecise for mechanisms.
- Hyperpalatability adds mechanistic detail (nutrient combos, energy density, texture) useful for regulation.
Hyperpalatability Linked To Overeating In Trial
- Reanalysis of Kevin Hall's trial showed hyperpalatable content strongly predicted greater intake in the ultra-processed arm.
- That finding supported hyperpalatability as a key mechanism behind overconsumption.