According to a new quantitative definition of “hyperpalatable foods” (ones where the synergy between fat, sodium, sugar, and carbohydrates makes them tastier than they would otherwise be) recently published in Obesity, what percentage of food in the US has been identified as hyperpalatable by researchers?

40%
49%
57%
62%

Congratulations to the June 2020 Winner!

Dr. N.R., Endocrinologist from CA