22 Jul Johns Hopkins Study Finds Higher Risk of Diabetes Associated with Ultra-Processed Foods

MedicalResearch.com Interview with:
Shutong Du
Welch Center for Prevention, Epidemiology, and Clinical Research
Department of Epidemiology, Bloomberg School of Public Health
Johns Hopkins University, Baltimore, MD

MedicalResearch.com: What is the background for this study?

Response: We know that ultra-processed foods (UPFs) are high in salt, added sugars, unhealthy fats, and artificial additives and have undergone multiple industrial processes. These foods have been linked to adverse health outcomes like weight gain and cardiovascular diseases. Despite these risks, current diabetes guidelines do not address UPFs.

MedicalResearch.com: What are the main findings?

Response:  Our study found that higher consumption of UPFs is significantly associated with higher risk of diabetes by 13%, and each additional daily serving of UPFs was associated with a 2% higher risk of diabetes. Specific UPF groups, including sugar-sweetened beverages and ultra-processed meats, were linked to higher diabetes risk. Our findings add to the growing evidence linking UPF intake with diabetes risk.

MedicalResearch.com: What should readers take away from your report?

Response: Readers should recognize the harmful health outcomes associated with consuming high amounts of ultra-processed foods on diabetes risk. They should be especially careful with specific UPF groups, including ultra-processed beverages, sugary snacks, and meats. Reducing ultra-processed food consumption and replacing them with minimally processed or unprocessed foods could be an effective strategy for diabetes prevention. 

MedicalResearch.com: What recommendations do you have for future research as a results of this study?

Response: Future research should focus on using contemporary dietary data or designing new and specific instruments to better capture the consumption of ultra-processed foods in the current food landscape, confirming these results across different populations and cultures. Studies should also investigate the underlying mechanisms through which different types of ultra-processed foods contribute to diabetes risk. Understanding the specific components (nutrients or non-nutrient related) in UPFs that drive th https://link.springer.com/article/10.1007/s00125-024-06221-5#:~:text=In%20this%20large%20prospective%20cohort,with%20a%20lower%20diabetes%20risk. ese associations will be crucial for crafting targeted dietary recommendations and public health policies. Future randomized feeding trials should also be conducted to establish the causal relationships between these foods and adverse health outcomes.

The authors do not have any disclosures.

Citation: Du, S., Sullivan, V.K., Fang, M. et al. Ultra-processed food consumption and risk of diabetes: results from a population-based prospective cohort. Diabetologia (2024). https://doi.org/10.1007/s00125-024-06221-5

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Last Updated on August 2, 2024 by Marie Benz MD FAAD