Is the consumption of ultraprocessed foods a risk for developing type 2 diabetes mellitus? Recent findings suggest that the answer is yes.
Experts have been questioning this for several years due to the staggering rise in non-communicable chronic diseases such as type 2 diabetes, obesity, and heart disease. Alongside this increase, there have been global changes in consumption and eating habits. More and more, our supermarkets are dominated by highly ultraprocessed and convenience products, ready to provide us with fast food.
Ultraprocessed foods (UPFs) are industrially manufactured products created through complex processes. These processes involve breaking down whole foods into specific components (such as syrups, proteins, colorings, and flavors), which are then chemically modified, resulting in additives that are combined to enhance the appearance of the final product. However, not all additives make a product a UPF.
There are two types of additives:
Necessary additives 🙌🏽, which are used to improve the nutritional quality of the product and help preserve it (such as antioxidants and preservatives).
Cosmetic additives 🎭, which are added to give food a more appealing appearance and flavor. These are the ones found in UPFs.
The answer is not straightforward.
It is challenging to categorize a product as a UPF; therefore, the most commonly used method by the scientific community to date is the NOVA system, which uses an ingredient reading system to classify a product as a UPF. That is, if a product contains a cosmetic ingredient, it is automatically classified as a UPF.
There are some cases where products have an excellent nutritional profile and high-quality base ingredients, but because they contain a cosmetic additive, they are categorized as UPFs. For example, whole, unsalted flavored nuts or whole grain bread with an additive that improves the texture of the product, such as added gluten. However, these cases are exceptions, as the products most prevalent in the UPF categories are usually carbonated soft drinks; sweet or savory packaged snacks; chocolate, candies, sauces…
So if you want to detect UPF and be able to differentiate the unhealthy UPF to those with a good nutritional value you can use GoCoCo, that gives you a global overview, analysing processing and nutritional profile.
There is an increasing association between diets high in UPF products following the NOVA classification method and type 2 diabetes:
A study published in The Lancet Regional Health – Europe analyzed the relationship between UPF consumption and the development of type 2 diabetes in over 300,000 people from eight European countries, with an average follow-up of 10.9 years. The research revealed that for every 10% increase in UPF consumption in a person's diet, the risk of developing type 2 diabetes increased by 17%.
Another study published in Diabetes Care involving three large cohorts in the U.S. showed that higher UPF consumption was associated with a 46% increased risk of developing type 2 diabetes. Some subcategories of UPFs, such as refined breads and sugary drinks, increased the risk, while whole grains and yogurt reduced it.
By reducing the consumption of UPFs and increasing intake of protective food groups such as whole vegetables, in addition to maintaining an active lifestyle.
To help identify UPFs and evaluate the degree of processing and nutritional value, try using the GoCoCo scanner!
Article written by Laura Guinovart Martín, certified Dietitian and Nutritionist; Specialized in TCA, Obesity and Food Development and Design; Nº Col:CAT002123
