Objective Extensive research has focused on hyper‐palatable foods (HPF); however, HPF are defined using descriptive terms (e.g., fast foods, sweets), which are not standardized and lack specificity. The study purpose was to develop a quantitative definition of HPF and apply the definition to the Food and Nutrient Database for Dietary Studies (FNDDS) to determine HPF prevalence in the US food system. Methods A numeric definition of HPF was developed by extracting common HPF descriptive definitions from the literature and using nutrition software to quantify ingredients of fat, simple sugars, carbohydrates, and sodium. The definition was applied to the FNDDS. Results HPF from the literature aligned with three clusters: (1) fat and sodium (> 25% kcal from fat, ≥ 0.30% sodium by weight), (2) fat and simple sugars (> 20% kcal from fat, > 20% kcal from sugar), and (3) carbohydrates and sodium (> 40% kcal from carbohydrates, ≥ 0.20% sodium by weight). In the FNDDS, 62% (4,795/7,757) of foods met HPF criteria. The HPF criteria identified a variety of foods, including some labeled reduced or low fat and vegetables cooked in creams, sauces, or fats. Conclusions A data‐derived HPF definition revealed that a substantial percentage of foods in the US food system may be hyper‐palatable, including foods not previously conceptualized as hyper‐palatable.

Objective: To quantify the change in availability of hyper-palatable foods (HPF) in the US foods system over 30 years (1988 to 2018). Design: Three datasets considered representative of the US food system were used in analyses to represent years 1988, 2001, and 2018. A standardized definition from Fazzino et al (2019) that specifies combinations of nutrients was used to identify HPF. Differences in the prevalence of HPF were characterized by Cochran’s Q and McNemar’s tests. Generalized linear mixed models with a fixed effect for time and random intercept for food item estimated change in the likelihood that a food was classified as hyper-palatable over time. Results: The prevalence of HPF increased 20% from 1988 to 2018 (from 49% to 69%; p <.0001). The most prominent difference was in the availably of HPF high in fat and sodium, which evidenced a 17% higher prevalence in 2018 compared to 1988 (p <.0001). Compared to 1988, the same food items were >2 times more likely to be hyper-palatable in 2001, and the same food items were >4 times more likely to be classified as hyper-palatable in 2018 compared to 1988 (p values <.0001). Conclusions: The availability of HPF in the US food system increased substantially over 30 years. Existing food products in the food system may have been reformulated over time to enhance their palatability.

Objective: To characterize the prevalence of hyperpalatable foods (HPF) among baby foods in the U.S. and examine the prevalence of HPF exposure and consumption from both baby food and adult food sources among infants aged 9–15 months.Methods: A U.S. baby food database as well as baby foods from three 24-h dietary recalls of 147 infants were used to identify baby foods as HPF per previous publication. HPF exposure was defined as intake of any HPF during the 3-day measurement period. To determine the extent of HFP consumption, % kilocalorie (kcal) intake from HPF was characterized.Results: Only 12% of baby foods were HPF; however, nearly all participants (&gt;90%) consumed HPF, primarily through exposure to adult foods. Younger infants (&lt;12 months) consumed 38% [standard deviation (SD) = 23.6%] of their daily food kcal from HPF and older infants (≥12 months) consumed 52% (SD = 16.4%) of daily food kilocalorie from HPF. Most younger infants (68%) and older infants (88%) had repeated exposure to the same HPF across the measurement period.Conclusions: The prevalence of HPF among baby foods in the U.S. is low. However, almost all infants were exposed to HPF, and HPF comprised a substantial percentage of daily food kilocalorie in infants' diets. Findings highlight the transition to solid food consumption during complimentary feeding period is a critical time for early HPF exposure.

Objective: Choice impulsivity may influence eating behavior. The study tested whether choice impulsivity, termed delay discounting, may be related to food generally, or may be specific to hyper-palatable foods (HPF). The study also determined whether a discounting task with choices between money and food may have utility in predicting obesity-related outcomes. Method: Participants (N = 284) completed a task that assessed choices between smaller reward available immediately and larger reward available later. Single commodity conditions presented choices between amounts of HPF, non-HPF, or money (e.g., HPF now vs. HPF later). Cross-commodity conditions presented choices between money and food commodities (e.g., money now vs. HPF later; money now vs. non-HPF later). Results: There were no significant differences in discounting of HPF and non-HPF in single commodity conditions (Mean ln[k] difference = .40, p = .058). In the cross-commodity conditions holding money constant as the immediate reward, individuals discounted HPF significantly less than non-HPF (Mean ln[k] difference = .92; p = .0001). In regression analyses, individuals with excess HPF intake, greater HPF craving, and higher BMIs were more likely to choose HPF immediately, when money was the delayed reward (p values = .003 to .008). Conclusions: Choice impulsivity may be specific to foods that are hyper-palatable. Results suggest that individuals with excess HPF intake, higher HPF craving, and higher BMIs may exhibit a general tendency toward impulsive decision making that may be exacerbated in an obesogenic environment that provides wide access to HPF.

Background School cafeterias are a major point of influence for child nutrition. United States federal legislation requires the presence of important nutrients in school meals. However, legislation overlooks the potential presence of hyper-palatable foods in school lunches, a hypothesized factor that may influence children’s eating behavior and obesity risk. The study sought to 1) quantify the prevalence of hyper-palatable foods (HPF) served in US elementary school lunches; and 2) determine whether food hyper-palatability varied based on school geographic region (East/Central/West), urbanicity (urban/micropolitan/rural), or meal item (entrée/side/fruit or vegetable). Methods Lunch menu data (N = 18 menus; N = 1160 total foods) were collected from a sample of six states that represented geographic regions of the United States (Eastern/Central/Western; Northern/Southern) and that had variability in urbanicity (urban, micropolitan, and rural) within each state. A standardized definition from Fazzino et al (2019) was used to identify HPF in lunch menus. Results HPF comprised almost half of foods in school lunches (M = 47%; SD = 5%). Compared to fruit/vegetable items, entrées were >23 times more likely to be hyper-palatable and side dishes were >13 times more likely to be hyper-palatable (p values < .001). Geographic region and urbanicity were not significantly associated with food item hyper-palatability (p values >.05). The majority of entrée and side items contained meat/meat alternatives and/or grains and likely aligned with the US federal reimbursable meal components of meat/meat alternatives and/or grains. Conclusions and implications HPF comprised almost half of foods offered in elementary school lunches. Entrées and side items were most likely to be hyper-palatable. US school lunches may be a key point of regular exposure to HPF among young children, a risk factor that may elevate child obesity risk. Public policy regulating HPF in school meals may be needed to protect children’s health.