Ultra-processed food intake and its associations with atherogenic dyslipidemia, glycemic control, and gut microbiome features in adults with type 1 diabetes from Southern Italy
Authors' conclusion
Higher UPF intake was associated with atherogenic dyslipidemia, poorer glycemic control in selected groups, and gut microbiome alterations in adults with T1D.
Study context
- Population
- Adults with T1D from Southern Italy; diet assessed by EPIC food-frequency questionnaire, ultra-processed food (UPFs) classified by NOVAmicrobiome subgroup n = 103
- Participants
- 253 adults
- Exposure
- Higher vs lower UPF intake
- Outcome
- Associations of UPF intake with lipids
Methodological detailsmultivariable regression adjusted for age and Mediterranean diet adherence
- Multivariable regression adjusted for age and Mediterranean diet adherence
Main finding
As reported in the abstract
Mean UPF intake, % of total food intake
15.5 %
Higher UPF intake and triglycerides
3.62 mg/dL
β per 20 g/1000 kcal; 95% CI 1.16–6.08
Higher UPF intake and HDL-C (β; 95% CI - 1.72 to - 0.24)
- 0.98 mg/dL
Observational data: associations, not effects.
Further findings
UPF subgroups and lipids
- Sugar/artificially sweetened beverages positively associated with triglycerides; animal-based UPFs inversely associated with HDL-C
HbA1c in participants on MDI or open-loop systems
- Ready-to-eat mixed dishes positively associated with HbA1c
Gut microbiome
- Microbiome beta-diversity significantly differed according to UPF intake
- Triglycerides positively associated with microbial pathways (ketogluconate, tetrapyrrole, acetate metabolism)
Original publication
Ultra-processed food intake and its associations with atherogenic dyslipidemia, glycemic control, and gut microbiome features in adults with type 1 diabetes from Southern Italy. Diabetes Res Clin Pract. Published 24 June 2026. doi:10.
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