A new study highlights the health benefits of cutting down on ultra-processed foods (UPFs) in reducing the risk of type 2 diabetes. With over 540 million people globally affected by type 2 diabetes, researchers have found that even modest reductions in UPF consumption can lead to significant health improvements.
The study, recently published in The Lancet Regional Health, shows that a 10% increase in the intake of ultra-processed foods—such as savory snacks, animal-based products, and ready-to-eat meals—correlates with a 17% higher risk of developing type 2 diabetes. Conversely, replacing just 10% of these foods with minimally processed alternatives is associated with a 14% reduction in diabetes risk.
Lead researcher Samuel Dicken from the UCL Division of Medicine emphasized the positive impact of shifting to less processed foods. “Replacing UPFs with minimally processed options can significantly lower the risk of type 2 diabetes,” Dicken stated. Minimally processed foods include fresh fruits, vegetables, beans, nuts, and eggs.
The study analyzed data from 311,892 participants in the European Prospective Investigation into Cancer and Nutrition (EPIC), of whom 14,236 were diagnosed with type 2 diabetes. The findings reveal that not all ultra-processed foods pose the same health risks. For instance, bread, biscuits, and breakfast cereals, particularly their plant-based variants, are linked to a lower incidence of type 2 diabetes compared to other UPFs.
Senior author Rachel Batterham from UCL stressed the need for differentiated dietary advice. “Our analysis indicates that not all ultra-processed foods have the same health implications. Foods like bread and cereals should be considered differently from savory snacks and sugary drinks in dietary recommendations,” Batterham said.
The study underscores a growing concern about the rising global consumption of ultra-processed foods, which has been linked to a range of chronic diseases, including cancer, obesity, cardiovascular disease, and type 2 diabetes. The researchers advocate for policy changes to address UPF consumption, whether through reducing intake or reformulating these foods to enhance their nutritional quality.
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