A recent study published in The Lancet Regional Health – Europe examines the relationship between food processing levels and the risk of developing type 2 diabetes. As the food industry grapples with the growing prevalence of diabetes worldwide, these findings offer important insights into how different categories of processed foods contribute to this health crisis.
Experts from various institutions shared their perspectives on the study’s implications, especially concerning ultra-processed foods (UPFs) and their impact on public health.
Prof. Janet Cade, Professor of Nutritional Epidemiology and Public Health, University of Leeds
“This study adds to the growing body of research on ultra-processed foods, although the data used was not originally collected to specifically assess food processing levels. Despite the limitations, the study shows that not all food groups behave equally in terms of diabetes risk. Savoury snacks and animal-based products were associated with a higher risk, while breads, biscuits, breakfast cereals, and plant-based alternatives were linked to a lower risk. However, the data does not specify what types of bread or cereals are less risky, nor does it clarify what elements of savoury snacks or animal products contribute to higher risks.”
Industry Takeaway: This highlights a need for the food industry to focus on differentiating between types of processed foods. Understanding the variations in how different foods affect diabetes risk could help food manufacturers reformulate products to minimize health risks while maintaining consumer appeal.
Dr. Nerys Astbury, Associate Professor – Diet & Obesity, Nuffield Department of Primary Health Care Sciences, University of Oxford
“This study reaffirms earlier findings linking ultra-processed foods to a variety of health issues, including type 2 diabetes. It’s important to note that those with the lowest UPF consumption also had lower intakes of sugar, fat, and salt. Their diets were lower in energy density, which is known to reduce the risk of non-communicable diseases like diabetes, hypertension, and obesity. However, we still lack evidence that UPFs directly cause these conditions, making it hard to isolate the impact of processing alone.”
Industry Takeaway: For manufacturers, this suggests an opportunity to reformulate ultra-processed products by reducing sugar, fat, and salt content. There is increasing demand for healthier processed foods, and producers can position themselves as leaders by focusing on healthier ingredients and reduced energy density.
Dr. Gavin Stewart, Reader in Interdisciplinary Evidence Synthesis, Newcastle University
“While this observational study suggests that UPFs increase diabetes risk, it’s hard to separate the effects of poor diet and food processing itself. UPFs are often consumed as part of high-fat, high-sugar diets, and other lifestyle factors could be contributing to the increased risk. The study does indicate that different types of UPFs have varying effects, but more robust, randomized studies are needed to establish causal links.”
Industry Takeaway: The lack of concrete evidence linking food processing alone to diabetes risk highlights the need for further research. Food companies should advocate for, and invest in, studies that can clarify the role of food processing in disease development. Meanwhile, producers should continue exploring product innovations that balance consumer convenience with better nutritional profiles.
Prof. Kevin McConway, Emeritus Professor of Applied Statistics, Open University
“This is one of the few studies to categorize UPFs into subgroups, finding that certain processed foods, like savoury snacks and processed meats, increase diabetes risk, while others, like bread, cereals, and plant-based alternatives, are linked to lower risk. It is important to remember, however, that this is an observational study, meaning that it can’t definitively establish cause and effect.”
Industry Takeaway: These findings suggest that blanket claims about the negative health effects of processed foods may be oversimplified. Food producers could benefit from highlighting the nutritional benefits of specific processed products, especially those associated with lower health risks, such as plant-based alternatives and certain cereals.
The findings of this study provide a nuanced understanding of the relationship between processed foods and type 2 diabetes. While the risks associated with UPFs are evident, the variations between different food types offer valuable opportunities for innovation within the food industry. Manufacturers can focus on reformulating processed products, reducing harmful ingredients, and promoting healthier alternatives to meet growing consumer demand for nutritious, convenient options. Additionally, supporting further research will help clarify the health impacts of food processing, shaping future product development and policy guidelines.
