Substituting ultra-processed foods in diet lowers type 2 diabetes risk

A study led by UCL researchers has found that higher consumption of ultra-processed foods (UPF) significantly raises the risk of developing type 2 diabetes, but switching to less-processed foods can lower this risk. Published in *The Lancet Regional Health – Europe*, the study analyzed data from 311,892 participants over an average of 10.9 years, during which 14,236 cases of type 2 diabetes were reported. The findings indicate that for every 10% increase in UPF consumption, there is a 17% rise in diabetes risk. Foods like savory snacks, processed meats, ready meals, and sugar-sweetened beverages were identified as the highest-risk categories. Substituting 10% of UPF in the diet with minimally processed foods could reduce diabetes risk by 14%, and replacing UPF with processed foods (like tinned fish and artisanal bread) could lower risk by 18%. While this study highlights associations, further research is needed to confirm causal links.