Ultra-processed food consumption and risk of diabetes: results from a population-based prospective cohort
Main finding · Incident diabetesResult — go to the resultHazard ratio 1.13 95% CI 1.03–1.23Authors' conclusion
We found that a higher intake of ultra-processed food was associated with higher risk of incident diabetes, particularly sugar- and artificially sweetened beverages, ultra-processed meats and sugary snacks. Our findings suggest interventions reducing ultra-processed food consumption and specific food groups may be an effective strategy for diabetes prevention.
Study context
- Population
- Middle-aged US adults without diabetes at baseline (1987–1989), Atherosclerosis Risk in Communities (ARIC) study; diet by 66-item semiquantitative food frequency questionnaire, Nova classification4,539 incident diabetes cases
- Participants
- 13,172 adults
- Exposure
- Highest vs lowest quartile of energy-adjusted ultra-processed food intake
- Outcome
- Incident diabetes
- Follow-up
- Median 21 years
Methodological detailspopulation-based, community-based
- Population-based
- Community-based
Main finding
As reported in the abstract
Hazard ratio
1.13
95% CI 1.03–1.23
Highest quartilevs Lowest quartile
HR 1.13 (95% CI 1.03–1.23)
- Each additional daily serving of ultra-processed food: 2% higher diabetes risk, HR
- 1.02 (95% CI 1.00, 1.04)
Observational data: associations, not effects.
Further findings
Incident diabetes by ultra-processed food group, highest vs lowest quartile
- Sugar- and artificially sweetened beverages: higher risk
- 29%
- Ultra-processed meats: higher risk
- 21%
- Sugary snacks: higher risk
- 16%
Original publication
Ultra-processed food consumption and risk of diabetes: results from a population-based prospective cohort. Diabetologia. Published 13 July 2024. doi:10.
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