Replacing ultra-processed foods (UPF) in the diet with less processed alternatives can lower the risk of acquiring type 2 diabetes, researchers from UK  of a new study published in The Lancet Regional Health - Europe claimed. The study, conducted by researchers at University College London (UCL) in partnership with experts from the University of Cambridge and Imperial College London, emphasises the major health concerns linked with UPF consumption while also providing insights for healthier dietary options. 

The study followed the eating habits and health consequences of 311,892 people from eight European nations for an average of 10.9 years. During this period, the study diagnosed 14,236 individuals with type 2 diabetes. Each 10% increase in UPF consumption increases the risk of type 2 diabetes by 17%, according to the data. However, substituting UPF with minimally processed foods (MPF) or processed culinary ingredients (PCI) can significantly reduce this risk.

The researchers discovered that some UPF subgroups are more likely to develop type 2 diabetes. These include savoury snacks, processed meats, ready-made meals, and sugary or artificially sweetened beverages. Samuel Dicken, lead author of the study from UCL's Division of Medicine, stated, "We know that ultra-processed foods are connected with an increased risk of certain diseases, such as type 2 diabetes. Our findings support this relationship, demonstrating that every 10% increase in diet from UPF significantly increases the risk of acquiring type 2 diabetes. 

In contrast, some UPF subgroups, such as breads, biscuits, breakfast cereals, and plant-based alternatives, had reduced rates of type 2 diabetes. Professor Rachel Batterham, the study's principal author, stated, "The UPF subgroup analysis has been revealing and confirms that not all foods classified as UPF are alike in terms of the health risks associated with them." Breads and grains, for example, are essential components of many people's meals. Based on our findings, I believe we should provide nutritional advice that differs from that for savoury snacks or sugary drinks." 

The study also looked into how replacing UPF with better options affects diabetes risk. Replacing 10% of UPF with minimally processed foods or cooking ingredients cut the risk of type 2 diabetes by 14%. More importantly, replacing UPF with processed foods (PF) such as artisanal breads, preserved fruits, and salted nuts—some of which are processed—reduced diabetes risk by 18%. The authors speculate that this could be due to the healthy components of these foods and the reduced consumption of beer and wine, which have been previously associated with a lower incidence of diabetes.

Despite these encouraging findings, the authors emphasise that the study's observational design precludes direct causality between UPF and type 2 diabetes. According to Professor Marc Gunter of Imperial College London, "While such a study cannot determine causal relationships, it does suggest that reducing consumption of some UPF and replacing them with unprocessed, whole foods might lower the risk of type 2 diabetes." 

The UCL research team is now carrying out a clinical experiment comparing UPF and MPF diets based on healthy eating standards. The findings, expected in 2025, will provide additional information about the influence of diet on diabetes risk. 

This study contributes to the growing amount of evidence linking UPF consumption to chronic diseases like obesity, cardiovascular problems, and various malignancies. In a 2023 study, the UK's Scientific Advisory Committee on Nutrition stated that decreasing UPF intake is critical to boosting public health.