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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

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That ceremonial role predates European contact by centuries and still anchors how the plant is treated in many Indigenous communities today

1.4 meters wide