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The study, led by Tera Fazzino, assistant professor of psychology at the University of Kansas and associate director of the Cofrin Logan Center for Addiction Research and Treatment, found that tobacco-owned food companies were 29% more likely to produce fat-and-sodium hyperpalatable foods and 80% more likely to produce carbohydrate-and-sodium hyperpalatable foods compared to non-tobacco-owned food companies

Repeat this pattern until the pain subsides

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Manigrasso, M., Buonanno, G., Fuoco, F