The worldwide incidence of diabetes mellitus is steadily increasing, largely attributable to environmental changes, including shifts in dietary patterns and food environments. Notably, global consumption of ultra-processed foods (UPFs) has increased rapidly in recent decades. This review summarizes the concept of UPFs using the NOVA classification and examines the association between UPF intake and diabetes. Evidence from multiple prospective cohort studies and recent meta-analyses consistently demonstrate that higher UPF intake is associated with a significantly increased risk of incident diabetes. Given the difficulty of completely avoiding UPFs in modern eating environments, dietary strategies emphasizing substitution of UPFs with unprocessed or minimally processed foods, or less processed alternatives, may be feasible and effective. Accordingly, this review proposes practical guidance for managing UPF intake across three stages—food purchasing, cooking, and consumption—to support diabetes prevention and management. Incorporating the level of food processing into food choices and overall eating patterns may represent a meaningful approach to diabetes risk management. The stage-based strategies presented here may serve as practical guidance for nutrition education and counseling in clinical settings.
Ji Yun Han (Mon,) studied this question.