Study Links Ultra-Processed Foods to Increased Diabetes Risk

Replacing ultra-processed foods with less processed alternatives can significantly reduce the risk of type 2 diabetes, researchers find.

New research suggests that every 10% increase in ultra-processed food (UPF) intake is linked to a 17% higher risk of developing type 2 diabetes.
The study highlights that not all UPFs carry the same risk, with savory snacks, processed meats, ready meals, and sweetened beverages posing the highest danger.
Replacing 10% of UPFs with minimally processed foods (MPFs) or processed foods (PFs) can reduce diabetes risk by 14% and 18%, respectively.
The findings are based on an analysis of dietary habits and health outcomes of nearly 312,000 people from eight European countries over an average of 11 years.
Researchers emphasize the need for more nuanced dietary advice, distinguishing between different types of UPFs and their varying health risks.