Consumption of ultra-processed foods and risk of diabetes mellitus in vulnerable families in Callao Peru

Valderrama Rios O.G.; Yataco Muchotrigo M.; Aguirre Lucich J.; Rojas Salazar A.O.; Merino Lozano A.L.; Miraval Contreras R.; Ponte Valverde S.I.; Salazar Rojas J. · Nutricion Clinica y Dietetica Hospitalaria (2025) · DOI: 10.12873/454valderrama

Resumen

Introduction: Ultra-processed foods are industrial products made from refined ingredients, additives, and preservatives, with high sugar, fat, and salt content. Objective: To determine the relationship between the intake of ultra-processed foods and the risk of diabetes mellitus in relatives of patients diagnosed with diabetes in a vulnerable area of Callao in Peru. Materials and methods: Observational and correlational cross-sectional study. Conducted in a vulnerable area of the Callao Region in Peru during 2025, a questionnaire on the frequency of consumption of ultra-processed foods and the Findrics test were used to measure the level of risk of diabetes and were applied to a sample of 120 relatives of patients with diabetes, determined by simple random probability sampling. Results: 59.2% of participants reported high or very frequent consumption of ultra-processed foods, predominantly products such as sugary drinks, cold cuts, and fast food. Likewise, 53.3% of respondents had a moderate to very high risk of developing T2D. Statistical analysis using Spearman’s coefficient (ρ = 0.632; p < 0.01) showed a moderate and significant positive relationship between the two variables, where higher consumption of ultra-processed foods was associated with a higher risk of TD. Conclusions: Frequent consumption of UPPs is directly related to an increased risk of TD in the relatives evaluated, who share environmental, dietary, and genetic factors with relatives already diagnosed.

Instituciones: Universidad Nacional del Callao; Universidad César Vallejo