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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

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