Importantly, the study showed that the risk could be reduced by consuming less processed foods, said researchers from University College London (UCL), Cambridge University and Imperial College London.
The team included 311,892 individuals from eight European countries in the study to examine the relationship between the degree of food processing and diabetes risk. They were followed for an average of 10.9 years, during which time 14,236 people developed diabetes.
Among the top 25 percent of UPF consumers, where UPF accounted for 23.5 percent of their total diet, sweetened beverages alone accounted for about 40 percent of their UPF intake and 9 percent of their diet overall.
On the other hand, replacing 10 percent UPF in the diet with 10 percent minimally processed foods such as eggs, milk and fruits or processed cooking ingredients such as salt, butter and oil reduced the risk of diabetes by 14 percent.
Additionally, replacing 10 percent UPF in the diet with 10 percent processed foods (PF) such as canned fish, beer and cheese reduced the risk of diabetes by 18 percent. PF also includes salted nuts, artisan breads and preserved fruits and vegetables.
The team said these findings add to a growing body of research that links UPF intake to a higher risk of certain chronic diseases, including obesity, cardiometabolic diseases and some cancers.
The team included 311,892 individuals from eight European countries in the study to examine the relationship between the degree of food processing and diabetes risk. They were followed for an average of 10.9 years, during which time 14,236 people developed diabetes.
Among the top 25 percent of UPF consumers, where UPF accounted for 23.5 percent of their total diet, sweetened beverages alone accounted for about 40 percent of their UPF intake and 9 percent of their diet overall.
On the other hand, replacing 10 percent UPF in the diet with 10 percent minimally processed foods such as eggs, milk and fruits or processed cooking ingredients such as salt, butter and oil reduced the risk of diabetes by 14 percent.
Additionally, replacing 10 percent UPF in the diet with 10 percent processed foods (PF) such as canned fish, beer and cheese reduced the risk of diabetes by 18 percent. PF also includes salted nuts, artisan breads and preserved fruits and vegetables.
The team said these findings add to a growing body of research that links UPF intake to a higher risk of certain chronic diseases, including obesity, cardiometabolic diseases and some cancers.
