Eating ultra-processed meals with more protein and fewer carbs leads to lower blood sugar levels throughout the day and after meals, even though the body produces more insulin and glucagon than when eating meals with normal protein and carb levels.
Evidence from Studies
No evidence studies found yet.
What Would Prove This
Per GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this claim, ordered from strongest to weakest.
Whether high-protein ultra-processed diets consistently improve glycemic control across populations and durations, and whether this effect is independent of carbohydrate content.
A systematic review and meta-analysis of all RCTs measuring 24-hour glycemia (via CGM) and insulin/glucagon responses in healthy adults consuming high-protein (>30% energy) vs. normal-protein ultra-processed diets, matched for energy density and fiber.
Whether the improved glucose control persists over weeks and whether it reduces insulin secretion demand over time.
A double-blind, crossover RCT with 50 healthy adults consuming two 14-day ultra-processed diets (30% protein/29% carbs vs. 13% protein/46% carbs), with continuous glucose monitoring for 7 days per phase and fasting insulin/glucagon measured weekly.
Whether habitual consumption of high-protein ultra-processed foods is associated with lower HbA1c over 5 years in healthy adults.
A prospective cohort study following 2,000 adults aged 20–40 for 5 years, using repeated dietary assessments to classify ultra-processed food intake and protein percentage, with annual HbA1c measurements.
Whether individuals who develop prediabetes have consumed more normal-protein ultra-processed foods compared to matched controls.
A case-control study comparing 100 individuals who developed prediabetes (HbA1c ≥5.7%) within 3 years to 100 matched controls, retrospectively assessing ultra-processed food intake and protein percentage during the preceding 2 years.
Whether self-reported intake of high-protein ultra-processed foods correlates with lower HbA1c in a population sample.
A cross-sectional survey of 1,500 adults measuring self-reported ultra-processed food intake and protein percentage alongside HbA1c in a single visit.