A study presented at the European Association for the Study of Diabetes (EASD) conference in Milan has explored the relationship between ultra-processed food (UPF) consumption, physical activity, genetic susceptibility, and type 2 diabetes. Researchers tracked 56,964 UK Biobank participants for an average of 7.8 years, during which 926 developed type 2 diabetes.
The analysis indicated that participants whose diets contained a smaller proportion of ultra-processed foods and who were more active were less likely to develop type 2 diabetes. This association was observed even among individuals identified as having a higher genetic risk for the condition.
However, experts caution that this is an observational study, meaning it highlights associations rather than direct cause and effect. While the findings are consistent with existing research linking higher UPF intake to increased type 2 diabetes risk and greater physical activity to lower risk, they do not definitively prove that changing these behaviours will prevent the disease.
The study used 24-hour dietary recalls and wearable devices to measure activity, and accounted for several other risk factors. Limitations include reliance on participant recall for diet and activity measured for only one week. The researchers also noted complexities in interpreting the broad category of ultra-processed foods and how their intake is measured.