その期間にタバコ会社は度を越した風味の食品を米国により広めていたようだと著者は言っています。
US tobacco companies selectively disseminated hyper-palatable foods into
the US food system: Empirical evidence and current implications. Addiction.
08 September 2023 https://onlinelibrary.wiley.com/doi/10.1111/add.16332
Study shows food from tobacco-owned brands more ‘hyperpalatable’ than
competitor’s food / Eurekalert
https://www.eurekalert.org/news-releases/1000520
LAWRENCE — Many of us know all too well the addictive nature of many foods
marketed in the United States — most call it “junk food.” In fact, this
kind of salty, sweet and high-fat fare makes up the lion’s share of what’s
marketed to Americans.
Researchers employ a more scholarly term for food items featuring purposely
tempting combinations of salts, fats and sugars: They’re “hyperpalatable.”
Now, an investigator at the University of Kansas has conducted research
showing food brands owned by tobacco companies — which invested heavily
into the U.S. food industry in the 1980s — appear to have “selectively
disseminated hyperpalatable foods” to American consumers.
The study was published today in the peer-reviewed journal Addiction.
“We used multiple sources of data to examine the question, ‘In what ways
were U.S. tobacco companies involved in the promotion and spread of
hyperpalatable food into our food system?’” said lead author Tera Fazzino,
assistant professor of psychology at KU and associate director of the
Cofrin Logan Center for Addiction Research and Treatment at the KU Life
Span Institute. “Hyperpalatable foods can be irresistible and difficult to
stop eating. They have combinations of palatability-related nutrients,
specifically fat, sugar, sodium or other carbohydrates that occur in
combinations together.”
Fazzino’s previous work has shown today that 68% of the American food
supply is hyperpalatable.
“These combinations of nutrients provide a really enhanced eating
experience and make them difficult to stop eating,” she said. “These
effects are different than if you just had something high in fat but had no
sugar, salt or other type of refined carbohydrate.”
Fazzino and her co-authors found between 1988 and 2001, tobacco-owned foods
were 29% more likely to be classified as fat-and-sodium hyperpalatable and
80% more likely to be classified as carbohydrate-and-sodium hyperpalatable
than foods that were not tobacco-owned.
The KU researchers used data from a public repository of internal tobacco
industry documents to determine ownership of food companies, then combed
nutrition data from the U.S. Department of Agriculture in longitudinal
analyses to estimate how much foods were “formulated to be hyperpalatable,
based on tobacco ownership.”
“The question about their intent —we can’t really say from this data,”
Fazzino said. “But what we can say is there’s evidence to indicate tobacco
companies were consistently involved with owning and developing
hyperpalatable foods during the time that they were leading our food
system. Their involvement was selective in nature and different from the
companies that didn’t have a parent tobacco-company ownership.”
Fazzino’s co-authors were KU doctoral students Daiil Jun and Kayla Bjorlie,
along with Lynn Chollet Hinton, assistant professor of biostatistics and
data science at KU Medical Center.
The KU researchers said they built their investigation inspired by earlier
work by Laura Schmidt at the University of California-San Francisco.
“She and her team established that the same tobacco companies were involved
in the development and heavy marketing of sugary drinks to kids — that was
R.J. Reynolds — and that Philip Morris was involved in the direct transfer
of tobacco marketing strategies targeting racial and ethnic minority
communities in the U.S. to sell their food products,” Fazzino said.
While tobacco companies divested from the U.S. food system between the
early to mid-2000s, perhaps the shadow of Big Tobacco has remained. The new
KU study finds the availability of fat-and-sodium hyperpalatable foods
(more than 57%) and carbohydrate-and-sodium hyperpalatable foods (more than
17%) was still high in 2018, regardless of prior tobacco ownership, showing
these foods have become mainstays of the American diet.
“The majority of what’s out there in our food supply falls under the
hyperpalatable category,” Fazzino said. “It’s actually a bit difficult to
track down food that’s not hyperpalatable. In our day-to-day lives, the
foods we’re surrounded by and can easily grab are mostly the hyperpalatable
ones. And foods that are not hyperpalatable, such as fresh fruits and
vegetables – they’re not just hard to find, they’re also more expensive. We
don’t really have many choices when it comes to picking between foods that
are fresh and enjoyable to eat (e.g., a crisp apple) and foods that you
just can’t stop eating.”
Fazzino said using metrics of hyperpalatability could be one way to
regulate formulations of food that are engineered to induce sustained
eating.
“These foods have combinations of ingredients that create effects you don’t
get when you eat those ingredients separately,” the KU researcher said.
“And guess what? These combinations don’t really exist in nature, so our
bodies aren’t ready to handle them. They can excessively trigger our
brain’s reward system and disrupt our fullness signals, which is why
they’re difficult to resist.”
As a result, consumers of hyperpalatable foods are more prone to obesity
and related health consequences, even when they don’t intend to overeat.
“These foods may be designed to make you eat more than you planned,”
Fazzino said. “It’s not just about personal choice and watching what you
eat – they can kind of trick your body into eating more than you actually
want.”
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