Unraveling the impact of food processing on diabetes: can swapping ultra-processed foods with healthier alternatives reduce type 2 diabetes risk? Study: Food consumption by degree of food processing and risk of type 2 diabetes mellitus: a prospective cohort analysis of the European Prospective Investigation into Cancer and Nutrition (EPIC) . Image Credit: Discover 4K World / Shutterstock.com Extensive research has established that consuming ultra-processed food (UPFs) negatively impacts the development of type 2 diabetes mellitus (T2D); however, it remains unclear how other degrees of food processing affect T2D risk.
A recent Lancet Regional Health study examines this association. Food processing and T2D risk The Nova classification system categorizes food as unprocessed/minimally processed foods (MPFs), processed culinary ingredients (PCIs), processed foods (PFs), 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 (EPIC) reported the association between UPF intake and risk of cancer and cardiometabolic multimorbidity. However, the association between T2D risk and all Nova groups remains unclear. Thus, future studies are needed to determine whether UPFs or other food products that have undergone different degrees of processing are associated with the least favorable outcomes.
Clarifying the differential effects of these p.