Chemical Analysis of Controlled Diets High in and Free of Ultraprocessed Foods and Proof-of-Concept Findings: Reducing Ultraprocessed Food Consumption May Lower Diabetes Risk in Midlife Adults
Capra BT, Hudson S, Phillips KM, Marinik EL, Laskaridou E, Johnson AL, Wilson EA, Dong M, David LA, Ives N, Troob J, Zeng J, Savla JT, Hedrick VE, Davy KP, Davy BM
The Journal of nutrition · 2 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Institutes of Health
- Gobierno
- National Institute on Aging
- Gobierno
- NIA NIH HHS
- Subvenciones
- National Institute on Aging (R21AG075930); National Institute on Aging (R21 AG077143)
Según 3 financiadores declarados.
Publicación
- Publicado
- 2026-01-22 · J Nutr · vol. 156 · número 3 · pág. 101370
- Editorial
- Elsevier BV
- Citado
- 3 citas · más que el 99% de estudios similares · 18.5× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 96 trabajos
- Acceso
- Acceso abierto (copia en repositorio)
- Áreas de investigación
- Consumer Attitudes and Food Labeling · Diet, Metabolism, and Disease · Nutritional Studies and Diet
- Palabras clave
- ultra-processed foods, type 2 diabetes risk, insulin sensitivity, glycemic control, serum metabolomics, plant-based ingredients, guar gum, corn starch, middle-aged adults, dietary intervention, HOMA-IR, Matsuda index, mean amplitude of glycemic excursions, gut microbiota
- MeSH
- humans, diabetes mellitus, type 2, insulin resistance, blood glucose, diet, food handling, adult, aged, middle aged, female, male, proof of concept study, food, processed
16 autores
- Bailey T. Capra🇺🇸 · autor de correspondenciaVirginia Tech
- Summer Hudson🇺🇸Virginia Tech
- Katherine M. Phillips🇺🇸Virginia Tech
- Elaina L. Marinik🇺🇸Virginia Tech
- Eleni Laskaridou🇺🇸Virginia Tech
- Aubrey L. Johnson🇺🇸Virginia Tech
- Evan A. Wilson🇺🇸Virginia Tech
- Mengyi Dong🇺🇸Duke University; Duke Medical Center
- Lawrence A. David🇺🇸Duke University; Duke Medical Center
- Nolan Ives🇺🇸Duke University; Duke Medical Center
- Jordan Troob🇺🇸Duke University; Duke Medical Center
- Jun Zeng🇺🇸Duke University; Duke Medical Center
- Jyoti Tina Savla🇺🇸Virginia Tech
- Valisa Ellen Hedrick🇺🇸Virginia Tech
- Kevin P. Davy🇺🇸Virginia Tech
- Brenda Marie Davy🇺🇸Virginia Tech
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Ultraprocessed food (UPF) intake is associated with increased type 2 diabetes (T2D) risk. No controlled feeding trial has investigated UPF exposure and T2D risk or performed chemical analysis of UPF study diets.
Objectives
To design and chemically validate nutritionally matched high- and non-UPF diets and to examine the effects of a 6-wk high-UPF diet on T2D risk in midlife adults.
Methods
High-UPF (81% UPF energy) and non-UPF (0% UPF energy) diets were designed and chemically analyzed to validate energy, macro- and micronutrients, and other dietary components. Plant-based ingredients in the diet were also assessed by FoodSeq. After a 2-wk standardized lead-in diet (59% UPF), 18 adults aged 40 to 65 y were randomly assigned to a eucaloric high-UPF or non-UPF diet for 6 wk. Insulin sensitivity and 24-h glycemic control were measured at baseline and post intervention. Serum global metabolomic profiles were evaluated.
Results
The high-UPF and non-UPF diets were well-matched and consistent with planned energy and nutrient targets. FoodSeq indicated that the high-UPF diet showed more frequent detection of UPF ingredients, such as guar (gum) and corn (corn starch and corn meal). There were no changes in Matsuda Index or HOMA-IR in the pilot trial, however glucose AUC (high-UPF: 13431 ± 3914 mg·min/dL to 13656 ± 4005 mg·min/dL; non-UPF: 15349 ± 4068 mg·min/dL to 14,221 ± 3722 mg·min/dL, P = 0.054; ES = 0.52) and mean amplitude of glycemic excursions (MAGE) (high-UPF: 37.6 ± 10.1 mg/dL to 40.2 ± 7.3 mg/dL; non-UPF: 44.5 ± 11.0 mg/dL to 39.3 ± 9.5mg/dL, P = 0.055; ES = 0.51) tended to worsen in the high-UPF vs non-UPF groups. In the non-UPF group, reductions in the food contact chemical 2,4-ditert-butylphenol and in the thermal food processing by-product N6-carboxymethyllysine were observed.
Conclusions
Findings provide preliminary evidence that reducing UPF may reduce T2D risk. Large-scale trials are warranted to evaluate causal effects.
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