Scientific literature finds food palatability, liking or taste pleasantness to the mouth, as an influence on human energy intake and body weight via its contribution to food reward.
However, the know-how of the characteristics of food that determine food palatability and the importance of energy density in satiety and food intake is limited.
In this online study, researchers created three study arms based on energy density, level of processing, and CF ratio, each with a unique study survey link.
The energy density arm had 32 foods, divided into low, low-medium, medium-high, and high energy density foods, and there were 24 foods in the level of processing arm categorized into unprocessed & minimally processed, processed, and ultra-processed foods.
