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. 2024 Jan 15;131(9):1619–1632. doi: 10.1017/S0007114524000096

Fig. 5.

Fig. 5.

Proportions of food items meeting criteria for hyper-palatability based on: (1) fat and Na (a) (2) fat and simple sugars (b) (3) carbohydrates and Na (or any of the three clusters (d) (processed culinary ingredients not shown). (1) fat and Na (> 25 % kcal from fat, ≥ 0·30 % Na content by weight) hyperpalatable n 642; (2) fat and simple sugars (> 20 % kcal from fat, > 20 % kcal from sugar) hyperpalatable n 421; (3) carbohydrates and Na (> 40 % kcal from carbohydrates, ≥ 0·20 % Na by weight) hyperpalatable n 365; any of the three clusters hyperpalatable n 1246. CSOD, carbohydrate and salt; FOPL, front of package label; FS, fat and sugar; FSOD, fat and salt; HPF, hyper-palatable food; MPF, minimally processed food; MTL, multiple traffic light; PF, processed food; UPF, ultra-processed food.