Ultra-processed foods and the risk of diabetes: a review

The global rise in ultra-processed foods (UPF) consumption is increasingly linked to the rising incidence of type 2 diabetes (T2D). UPF, characterized by high levels of added sugars, unhealthy fats, sodium and various artificial additives, provide little nutritional value and are associated with adverse metabolic effects. These foods contribute significantly to insulin resistance, chronic hyperglycemia, weight gain and low-grade inflammation, all of which are key risk factors for the onset of T2D. Findings from epidemiological studies, such as the NutriNet-Santé cohort, indicate a strong correlation between UPF intake and the increased risk of developing T2D. Meta-analyses reveal that for every 10% increase in UPF consumption, there is a 12–25% increase in the risk of T2D. Cross-sectional studies further confirm that UPF-heavy diets contribute to poor glycemic control and elevated fasting blood glucose levels. Public health interventions targetting the reduction of UPF consumption are crucial to mitigating this global diabetes epidemic. The NOVA food classification system offers a practical framework for identifying and categorizing UPFs and facilitating dietary reforms. Future research should explore the specific roles of food additives and industrial processing techniques in order to reduce the risk of T2D.