Mixed
Higher consumption of ultra-processed foods (UPFs) is associated with an increased risk of developing type 2 diabetes mellitus (T2DM), with hazard ratios typically ranging from 1.12 to 1.53 for incremental increases in UPF intake.
Limit your intake of ultra-processed foods, particularly those high in added sugars, saturated fats, and specific additives like emulsifiers (e.g., carrageenan) or containing endocrine disruptors from packaging (e.g., BPA). Focus on reducing sugary beverages and processed meats, as these show the strongest link to T2DM risk, while noting that some processed items like whole grain breads may not carry the same risk.
Their findings revealed that a higher consumption of UPFs was associated with an increased risk of T2DM (hazard ratio: HR for a 10% increase in UPF consumption = 1.15, 95% CI, 1.06–1.25, p = 0.001)... Levy et al... demonstrated an adjusted HR for each 10% increased consumption of UPFs and T2DM risk was observed... Llavero-Valero et al... individuals in the highest tertile of UPF consumption exhibited a significantly greater risk of T2DM compared to those in the lowest tertile (adjusted hazard ratio [aHR]: 1.53; 95% confidence interval [CI]: 1.06–2.22; p = 0.024)
Why this rating
Based on multiple large-scale prospective cohort studies (N > 10,000) with consistent directional findings, though causality is not definitively established.
Source
Ultra-Processed Foods and Type 2 Diabetes Mellitus: What Is the Evidence So Far?
Natalia G. Vallianou et al. · Biomolecules · 2025
DOI 10.3390/biom15020307
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