Targeting ultra‑processed foods for prevention of type 2 diabetes: state of the evidence and future directions – published online 18/01/2025

Kenny Mendoza, Simón Barquera, Deirdre K. Tobias

The aim of food processing has evolved from ensuring a stable and safe nutrient supply to the commercial prioritisation of hyperpalatability and profitability, resulting in a rapid rise of ‘ultra-processed foods’ (UPFs). In this issue, Mendoza et al (https://doi.org/10.1007/s00125-025-06358-x) review the evidence suggesting that optimal diet quality is incompatible with high amounts of daily UPF consumption, and that high UPF intake is associated with an elevated risk of type 2 diabetes. Emerging research indicates that the different subtypes of UPFs are not homogenous in their impact on metabolic health; however, limited evidence exists on the specific characteristics of industrial food that are driving the mechanisms that lead to type 2 diabetes development. These gaps in the knowledge underscore the need to leverage both existing and innovative resources to understand the biological mechanisms linking UPF consumption with increased type 2 diabetes risk. However, the authors stress that such uncertainties should not delay public-health actions. They propose that by replacing UPFs with minimally processed alternatives where possible, diet quality will be improved and the risk of obesity and type 2 diabetes reduced. The figures from this review are available as a downloadable slideset.