Impact of Ultra-Processed Foods on Blood Sugar Levels in Type 2 Diabetes

**A team of researchers** at The University of Texas at Austin has discovered a significant link between the consumption of ultra-processed foods and higher blood glucose levels in individuals with Type 2 diabetes. Published in the *Journal of the Academy of Nutrition and Dietetics*, the study emphasizes that it's not just the sugar or salt content, but the additives found in ultra-processed foods that contribute to increased HbA1C levels — a marker of average blood glucose over months. **The research** specifically highlights how diets with a higher percentage of ultra-processed foods are associated with poorer blood sugar control. **The study utilized** baseline data from the TX STRIDE clinical trial, finding that for individuals not on insulin therapy, a 10% increase in ultra-processed foods equated to a 0.28 percentage point rise in HbA1C levels. Conversely, a diet richer in minimally or unprocessed foods resulted in a 0.30 percentage point decrease in HbA1C levels. These findings align with other studies linking ultra-processed foods to health issues such as cardiovascular disease and early death, reinforcing the importance of diet quality in managing diabetes.