Hyperpalatable foods containing hedonically reinforcing combinations of fat, sugar, carbohydrates, and sodium have increased in prevalence in modern food systems. These foods, containing nutrient combinations rarely found in nature, strongly activate neural reward circuits and may exacerbate vulnerability to binge-eating behaviors. The present review synthesized five decades (1973–2023) of empirical research to characterize the consumption of hyperpalatable foods during binge-eating episodes and identify which hyperpalatable groups (Fat-and-Sugar, Fat-and-Sodium, or Carbohydrate-and-Sodium) predominate. After exclusions, 37 eligible studies were identified that reported foods consumed during binge-eating episodes in sufficient detail for hyperpalatability analyses. Nutritional information for 158 food items was extracted from national food composition databases and analyzed using established hyperpalatability criteria. Study characteristics were also summarized. Results indicated that hyperpalatable foods overwhelmingly dominated binge-eating episodes. Across studies, 100% reported at least one hyperpalatable food, and 88.6% of all analyzed binge foods met hyperpalatability criteria. Among these foods, the most common hyperpalatable groups were Fat-and-Sugar (47.1%) and Fat-and-Sodium (47.1%). Only 11.4% of binge foods were non-hyperpalatable, and 5.1% were minimally processed. Collectively, evidence across five decades indicates hyperpalatable foods are prominent in binge episodes. These findings suggest that binge episodes are characterized not merely by excessive caloric intake but by preferential consumption of industrially engineered foods designed to maximize palatability and reward. Future research should examine causal mechanisms linking exposure to hyperpalatable foods, obesity, and binge-eating behaviors, and test interventions that reduce hyperpalatable food consumption. Understanding the role of hyperpalatable foods may inform novel prevention and treatment strategies for binge-eating and obesity.
Worth et al. (Sat,) studied this question.