Trial reportThe Journal of nutrition2026
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.
Trial report in The Journal of nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
2 citing papers in PubMed.
- Effects of Controlled Diets High in and Free of Ultraprocessed Food on the Brain of Emerging Adults.medRxiv : the preprint server for health sciences · 2026Article
- Unravelling the obesity epidemic among young people in Qatar: a literature review.Frontiers in public health · 2026Review
Corrections and comments
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Authors and funding
16 authors.
Funding
Abstract
backgroundUltraprocessed 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.
objectivesTo 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.
methodsHigh-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.
resultsThe 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.
conclusionsFindings provide preliminary evidence that reducing UPF may reduce T2D risk. Large-scale trials are warranted to evaluate causal effects.
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