Not All Ultra-Processed Foods Linked to Higher Type 2 Diabetes Risk

Text Size:
Not All Ultra-Processed Foods Linked to Higher Type 2 Diabetes Risk

Some categories of ultra-processed foods are linked to a higher risk of developing type 2 diabetes, while other types of ultra-processed foods are not linked to a higher diabetes risk, according to a new study published in the journal Diabetes Care.

Ultra-processed foods are defined as being so heavily processed that they contain mostly substances derived from foods, rather than any intact food item. For example, a bag of popcorn with added salt would be considered processed, while a snack item made from corn starch and high-fructose corn syrup would be considered ultra-processed. Ultra-processed foods, broadly speaking, have been linked to many different health problems and risks — including anxiety and depression, cognitive decline, cardiovascular disease, kidney disease, and premature death. Children who consume more ultra-processed foods are more likely to have excess body weight as adults, and adults who consume more ultra-processed foods are more likely to develop type 2 diabetes — independent of whether they gained weight as a result of this food consumption.

To get cutting-edge diabetes news, strategies for blood glucose management, nutrition tips, healthy recipes, and more delivered straight to your inbox, sign up for our free newsletter!

For the latest study, researchers looked at dietary patterns and the risk of developing type 2 diabetes in three different large groups of participants — those who took part in studies known as the Nurses’ Health Study (71,871 women), the Nurses’ Health Study II (87,918 women), and the Health Professional Follow-Up Study (38,847 men). Dietary patterns — including intake of ultra-processed foods — were determined using detailed food frequency questionnaires. The researchers looked at not just total intake of ultra-processed foods, but also subgroups of these foods including refined breads, dark and whole-grain breads, sweetened beverages, breakfast cereals, packaged snacks, and yogurt and dairy-based desserts.

The researchers found that during an average follow-up period of 26.1 years, 19,503 participants (9.8%) developed type 2 diabetes. For participants whose total intake of ultra-processed foods was in the top fifth, the risk of developing type 2 diabetes was 46% higher than for those in the bottom fifth. What’s more, consuming 10% more of total ultra-processed foods was linked to a 12% higher risk of developing type 2 diabetes.

Certain ultra-processed foods linked to increased type 2 diabetes risk

But when they broke the results down into categories of foods, only some types of ultra-processed foods were linked to a higher diabetes risk — including refined breads, sugar-sweetened or artificially sweetened beverages, animal-based products, ready-to-eat mixed dishes, and sauces, spreads, and condiments. Other categories of ultra-processed foods were actually linked to a lower diabetes risk — including breakfast cereals, dark and whole-grain breads, packaged sweet or savory snacks, fruit-based products, and yogurt and dairy-based desserts.

The researchers concluded that based on this “high-quality meta-evidence” using data combined from three different large studies, higher total ultra-processed food intake is linked to a higher risk of developing type 2 diabetes, while certain categories of ultra-processed foods appear to be linked to a lower diabetes risk. These results suggest that in giving advice to avoid ultra-processed foods, health professionals and public health officials may want to focus on certain categories of these foods — at least when it comes to reducing your risk for type 2 diabetes.

Want to learn more about ultra-processed foods? Read “Processed vs. Ultra-Processed Foods.”

Living with type 2 diabetes? Check out our free type 2 e-course!

Quinn Phillips

Quinn Phillips

Quinn Phillips on social media

A freelance health writer and editor based in Wisconsin, Phillips has a degree from Harvard University. He is a former Editorial Assistant for Diabetes Self-Management and has years of experience covering diabetes and related health conditions. Phillips writes on a variety of topics, but is especially interested in the intersection of health and public policy.

Save Your Favorites

Save This Article