Table 4.

Associations of ultra-processed food intake and its consumption patterns with type 2 diabetes risk at baseline^a

Ultra-processed food consumption (patterns)	Standardized beta-coefficientsb
Total ultra-processed food intake	0.052 (0.045, 0.059)
Warm savory snack pattern	0.091 (0.082, 0.101)
Traditional Dutch cuisine pattern	− 0.032 (− 0.041, − 0.023)
Sweet snack pattern	− 0.104 (− 0.113, − 0.094)
Cold savory snack pattern	0.041 (0.032, 0.050)

^aType 2 diabetes risk at baseline was assessed by PROCAM diabetes risk algorithm (Supplementary Table S2)

^bStandardized beta-coefficients (95% CI) derived from multivariate linear regression models adjusted for age, sex, Lifelines diet score, alcohol intake, smoking status, educational level, non-occupational moderate-to-vigorous physical activity level, and TV watching time, all P values < 0.001, n = 70,085