The<unk>  states that human beings will prioritize the consumption of<unk>  in food over other dietary components, and will eat until<unk>  needs have been met, regardless of energy content, thus leading of over-consumption of foodstuffs when their<unk>  content is low. This hypothesis has been put forward as a potential explanation of the obesity epidemic, Empirical tests have provided some evidence to confirm the hypothesis. with one study suggesting that this could be a link between ultra-processed foods and the prevalence of obesity in the developed world. In 1995 Australian researcher Susanna Holt developed the concept of satiety value, a measure of how much a given food is likely to satisfy the hunger of someone. High<unk>  foods have been found to have high satiety values, though these are outmatched by potatoes and oats (which have a high glycemic index). Fruits rank similarly to high<unk>  foods (likely due to their high level of dietary fibre). The 2020 popular science book "Eat Like the Animals: What Nature Teaches Us about the Science of Healthy Eating" details the experiments of David Raubenheimer and Stephen Simpson, the two University of Sydney researchers who developed the<unk> . References
Protein leverage hypothesis
Functional matrix hypothesis
Timing hypothesis 
Weathering hypothesis
Activation-synthesis hypothesis
Conformation–activity relationship
Lead–crime hypothesis
Antagonistic pleiotropy hypothesis