Our suggestion is that humans are programmed to learn to like foods with more equal amounts of carbohydrate and fat, and lower amounts of fibre, because those foods are less filling per calorie.
While ultra-processing didn't reliably predict liking (palatability) in our study, food carbohydrate-to-fat ratio, food fibre content and taste intensity did actually, together, these three characteristics accounted for more than half of the variability in liking across the foods we tested, said Rogers.
[
add
]
[
|
|
...
]