Study Links Processed Foods to Diabetes Risk

Recent studies highlight alarming trends in diet-related health risks, particularly concerning diabetes and hypertension. A WHO and Wits University study found that South African women as young as 22 now exhibit risks for chronic diseases typically associated with older age, primarily due to biological factors, contrasting with lifestyle-related issues in older women. Concurrently, research involving over 311,000 individuals across Europe indicates that a 10% increase in ultra-processed food (UPF) consumption raises diabetes risk by 17%, while substituting UPF with minimally processed foods can significantly lower this risk. The highest diabetes risk foods include sugary beverages and savoury snacks, prompting calls for more tailored dietary guidance. Additionally, a lack of dietary fiber is contributing to increased risks of diabetes and other chronic diseases, as most adults fail to meet the recommended daily intake. This highlights a pressing need for public education on healthy dietary practices to mitigate these growing health threats.