Study Links Ultra-Processed Foods to Higher Prediabetes Risk in Young Adults

Study Links Ultra-Processed Foods to Higher Prediabetes Risk in Young Adults
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More than half of the calories consumed in the United States come from ultra-processed foods (UPFs), and a new study suggests these products may significantly impair glucose regulation in young adults. Researchers at the Keck School of Medicine of USC conducted one of the earliest long-term investigations into how UPF consumption influences early markers of metabolic disease, offering new insight into dietary risks for people in late adolescence and early adulthood.

The study followed 85 individuals aged 17 to 22 over a four-year period. Participants provided detailed dietary records and underwent glucose-tolerance testing during two visits. Scientists found that a 10% increase in UPF intake was associated with a 64% greater likelihood of developing prediabetes and a 56% higher chance of impaired glucose control.

Young adults who consumed more UPFs at the beginning of the study also showed elevated insulin levels at follow-up, an early signal of insulin resistance. Lead author Vaia Lida Chatzi said the results indicate that even modest increases in UPF consumption can disrupt glucose regulation in individuals already at risk for obesity, underscoring diet as a key modifiable factor in preventing metabolic disorders.

The researchers emphasized that early adulthood is a crucial stage for shaping long-term health behaviors that may influence future diabetes risk. The findings, published in Nutrition and Metabolism, highlight the need for larger studies to identify which types of UPFs have the greatest impact and how specific nutrients may alter insulin activity and blood sugar regulation.