Consumption of Ultra-Processed Foods and Metabolic Parameters in Type 2 Diabetes Mellitus: A Cross-Sectional Study

Julia Bauer, Fernanda Oliveira Ayala, Aline Marcadenti, Rachel Helena Vieira Machado, Ângela Cristina Bersch-Ferreira, Maria Fernanda Souza Moreira, Mileni Vanti Beretta, Ana Maria Pandolfo Feoli and Fernanda Michielin Busnello ()
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Julia Bauer: Graduate Program in Nutrition Sciences, Federal University of Health Sciences of Porto Alegre (UFCSPA), Porto Alegre 90050-170, RS, Brazil
Fernanda Oliveira Ayala: Graduate Program in Nutrition Sciences, Federal University of Health Sciences of Porto Alegre (UFCSPA), Porto Alegre 90050-170, RS, Brazil
Aline Marcadenti: Hcor Research Institute (IP-Hcor), São Paulo 04004-030, SP, Brazil
Rachel Helena Vieira Machado: Hcor Research Institute (IP-Hcor), São Paulo 04004-030, SP, Brazil
Ângela Cristina Bersch-Ferreira: Hcor Research Institute (IP-Hcor), São Paulo 04004-030, SP, Brazil
Maria Fernanda Souza Moreira: Graduate Program in Nutrition Sciences, Federal University of Health Sciences of Porto Alegre (UFCSPA), Porto Alegre 90050-170, RS, Brazil
Mileni Vanti Beretta: Graduate Program in Nutrition Sciences, Federal University of Health Sciences of Porto Alegre (UFCSPA), Porto Alegre 90050-170, RS, Brazil
Ana Maria Pandolfo Feoli: School of Health and Life Sciences, Pontifical Catholic University of Rio Grande do Sul (PUCRS), Porto Alegre 90619-900, RS, Brazil
Fernanda Michielin Busnello: Nutrition Department, Federal University of Health Sciences of Porto Alegre (UFCSPA), Porto Alegre 90050-170, RS, Brazil

IJERPH, 2025, vol. 22, issue 8, 1-13

Abstract: Background: Understanding how food processing impacts type 2 diabetes (T2DM) control is essential for disease management. This study aimed to assess the association between ultra-processed food (UPF) consumption, as defined by the NOVA classification, and metabolic parameters in T2DM patients. Methods: This was a cross-sectional analysis using baseline data from the NUGLIC study, a multicenter randomized clinical trial. Multiple linear and Poisson regressions were used to evaluate associations between quintiles of processed and ultra-processed food consumption and glycated hemoglobin (HbA1c) as the primary outcome. Secondary outcomes included fasting glucose, lipid profile, body mass index (BMI), and waist circumference. Results: This study included 326 participants. UPF consumption accounted for approximately 16.4% of total daily energy intake. No significant linear associations were observed between higher consumption of industrialized foods and anthropometric or glycemic markers. However, intermediate and high consumption levels were associated with an increased total cholesterol (Q3: β = 26.6; Q4: β = 26.7) and LDL-cholesterol (Q4: β = 19.8; Q5: β = 17.5). Conclusion: In T2DM patients, a higher intake of processed and ultra-processed foods was linked to elevated cholesterol and LDL levels. These findings highlight potential cardiovascular risks but do not support causality due to the study’s cross-sectional design.

Keywords: type 2 diabetes mellitus; ultra-processed foods; NOVA food classification (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2025
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