A new study has found that replacing ultra-processed foods (UPFs) with less processed alternatives may reduce the risk of developing diabetes. This study suggests that not all UPFs pose the same health risks, with certain foods linked to a higher risk of type 2 diabetes. The research indicates that individuals consuming more UPFs are at an increased risk of diabetes, and for every 10% increase in UPFs in the diet, there is a 17% rise in diabetes risk.
The study, led by researchers at UCL and published in The Lancet Regional Health – Europe, analysed data from 311,892 individuals across eight European countries over an average of 10.9 years. The findings revealed that individuals who substituted 10% of UPFs with processed foods saw an 18% reduction in diabetes risk. This shift towards less processed foods was associated with a decreased risk of type 2 diabetes.
The researchers highlighted that specific UPF groups, such as savoury snacks, animal-based products, ready meals, and sugar-sweetened beverages, were particularly linked to a higher incidence of diabetes. By categorising UPFs into subgroups, the study aimed to better understand how different levels of processing impact diabetes risk.
Professor Rachel Batterham from UCL emphasised the importance of distinguishing between various UPFs when providing dietary advice. The study’s first author, Samuel Dicken, noted that while previous research often viewed UPFs as a whole, this study delved deeper into the distinct risks associated with different types of UPFs.
The researchers used the Nova classification, dividing foods into four groups ranging from unprocessed to ultra-processed, to evaluate the impact on diabetes risk. Substituting UPFs with minimally processed foods or processed culinary ingredients led to a notable reduction in diabetes risk, showcasing the potential benefits of choosing less processed options.
Overall, the study underscores the importance of considering the level of food processing in dietary choices and highlights the potential health benefits of opting for less processed alternatives. These findings provide valuable insights into the relationship between food processing and the risk of developing type 2 diabetes.