Epidemiologic evidence supports a positive association between ultraprocessed food (UPF)
consumption and body mass index. This has led to recommendations to avoid UPFs despite …

Objective: How much do the sensory properties of food influence the way people select their
food and how much they eat? The objective of this paper is to review results from studies …

The conscious perception of the hedonic sensory properties of caloric foods is commonly
believed to guide our dietary choices. Current and traditional models implicate the …

While cooking has long been argued to improve the diet, the nature of the improvement has
not been well defined. As a result, the evolutionary significance of cooking has variously …

Circadian and diurnal rhythms affect food intake, and earlier research has suggested that
meal sizes increase, whereas the after-meal intervals and satiety ratios decrease over the …

Consumption of takeaway and fast food continues to increase in Western societies and is
particularly widespread among adolescents. Since food is known to play an important role in …

Current train of thought in appetite research is favouring an interest in non-homeostatic or
hedonic (reward) mechanisms in relation to overconsumption and energy balance. This …

The traditional view of palatability was that it reflected some underlying nutritional deficit and
was part of a homeostatically driven motivational system. However, this idea does not fit with …

Research suggests that “healthy” food choices such as eating fruits and vegetables have not
only physical but also mental health benefits and might be a long-term investment in future …

Among the key characteristics of the Western obesogenic food environment is a highly
palatable and varied food supply. Laboratory investigations of eating behavior in both …