Researchers determine how different degrees of food processing impact type 2 diabetes risk.
By Dr. Priyom Bose, Ph.D.Reviewed by Benedette Cuffari, M.Sc.Sep 18 2024 Unraveling the impact of food processing on diabetes: can swapping ultra-processed foods with healthier alternatives reduce type 2 diabetes risk?
Food processing and T2D risk The Nova classification system categorizes food as unprocessed/minimally processed foods , processed culinary ingredients , processed foods , and UPFs. Higher UPF consumption has been associated with weight gain, obesity, T2D, and cardiovascular disease. Likewise, one study utilizing the European Prospective Investigation into Cancer and Nutrition reported the association between UPF intake and risk of cancer and cardiometabolic multimorbidity.
To estimate the associations between T2D and MPFs + PCIs, PFs and UPF intake, Cox regression and statistical substitution analyses were perfromed. UPF sub-group analyses were also conducted to determine heterogeneity in the association between T2D and UPFs. In each analysis, different reference or control groups were used.
The association between each UPF sub-group and incident T2D was investigated to explore heterogeneity in the association between T2D and UPF. Each 10% g/day higher intake of savory snacks, ready-to-eat/heat mixed dishes, animal-based products, and artificially- and sugar-sweetened beverages was associated with higher incident T2D.
These findings remained consistent in the sensitivity analyses; however, a statistically significant association was not observed between T2D and UPF consumption in France or Italy in these analyses. Furthermore, MPFs + PCIs was not associated with lower incident T2D when the intake was modeled as kcal/day, %kcal/day, or g/day.
Food Type 2 Diabetes Cancer Cardiometabolic Cardiovascular Disease Diabetes Mellitus Nutrition Obesity Research
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