Impact of Ultra-Processed Food and Sugar-Sweetened Beverage Consumption on Type 2 Diabetes Risk in Young Adults

Abstract

Ultra-processed foods (UPFs) and sugar-sweetened beverages (SSBs) have risen sharply in global diets, especially among young adults. This review examines evidence linking UPF and SSB consumption to type 2 diabetes (T2D) risk in younger populations. Epidemiological studies consistently show higher T2D incidence with greater UPF and SSB intake. For example, a European cohort found a 17% higher T2D risk per 10% increase in UPF share. Similarly, a meta-analysis reported a ~27% rise in T2D risk per daily SSB serving. Mechanistically, UPFs and SSBs tend to be high in rapidly digested sugars and fats, promoting excess energy intake, weight gain, and insulin resistance. Additives (e.g. carrageenan, emulsifiers) and byproducts (acrylamide, bisphenols) in UPFs may further drive inflammation and metabolic dysfunction. Young adults consume more SSBs than older groups, and early-onset T2D is rising globally. Reducing UPF and SSB consumption - through public health policies, education, or substituting healthier options - could lower young-adult diabetes risk.