Identification and Nutritional Profiling of Hyperpalatable Foods in the Brazilian Food Composition Table Characterization of Hyperpalatable Foods

PURPOSE The standardized classification of hyperpalatable foods (HPF) was originally established and validated based on dietary data from the North American population. Evaluating the applicability of this classification within the dietary patterns of other populations allows an assessment of its external validity and the potential for generalization across different cultural and nutritional contexts. Our objective was to investigate the presence and characteristics of hyperpalatable foods (HPFs) in the Nutritional Composition Table of Foods Consumed in Brazil (POF, IBGE). METHODS The foods listed in the nutritional table were analyzed and categorized as hyperpalatable or not, including their categories and their protein, fiber and energy density contents. RESULTS One thousand eight hundred ninety foods were analyzed, of which 1095 (57.9%) were classified as HPFs, 37.8%, 46.8% and 92% of which were considered to have high energy density, high protein content and low fiber content, respectively. Most HPFs were classified in the high fat and sodium group (FSOD, 39.2%), while 4.3% met criteria for multiple categories. CONCLUSION These data demonstrate that more than half of the foods on the table are considered HPFs, but a comprehensive analysis of foods composition revealed their heterogeneity. Notably, most hyperpalatable foods identified in the food composition table exhibited low energy density, challenging the common assumption that hyperpalatability is inherently associated with high energy content. Further research in this area is important to improve the understanding of these foods, their classification, and their adaptation to the food culture of the populations.