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With a reduced sense of taste and smell, food naturally becomes less appealing, leading to smaller portion sizes

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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