Ultra-processed foods and type 2 diabetes: more fundamental research is needed

Incidence of type 2 diabetes is worldwide progressively increasing. It is generally assumed that this increase is due to changes in environmental rather than genetic factors. Diets and food supplies are increasingly based on ultra-processed foods (UPFs).1 UPFs are defined as industrially manufactured, ready-to-eat/heat formulations that are largely devoid of whole foods. Although UPFs form are highly heterogeneous food category, many UPFs are high in energy density, sugars, trans fats as well as additives.