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Ultra-Processed Foods Now Linked to Risk of Type 2 Diabetes
High consumption of so-called ultra-processed foods is associated with an increased risk of type 2 diabetes, independent of other risk factors including weight and nutritional quality of the diet, a new study indicates. The results suggest a possible modifiable target for prevention of diabetes, say the authors.
“To our knowledge, although ultra-processed foods consumption was previously found to be associated with increased risks of cancer, cardiovascular diseases, mortality, depressive symptoms, and metabolic disorders, no prior prospective epidemiological study had evaluated their association with type 2 diabetes risk,” write Bernard Srour, PharmD, MPH, PhD, and colleagues in their article published online today in JAMA Internal Medicine.
As discussed in a recent Medscape commentary, the study involved volunteers who were given ultra-processed diets for 2 weeks and diets with unprocessed foods for a separate 2 weeks, with equally abundant portions of food in each arm.
Remarkably, when on the ultra-processed foods diet, participants consumed an average of 500 calories/day more than on the unprocessed diet and gained about a kilogram along the way, while they lost about a kilogram during the unprocessed foods period.
The study underscores that “through feats of science and engineering, corporations have created foods that smack us right in the pleasure centers of the brain, and we continue to eat them even after we shouldn’t,” noted F. Perry Wilson, MD, an assistant professor in the Department of Medicine, Yale School of Medicine, New Haven, Connecticut, the author of a commentary.
“Maybe this is one of those things that if we simply acknowledge, we can avoid,” Wilson concluded.
JAMA Internal Medicine. Published online December 16, 2019. Abstract
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