Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
Monosodium glutamate (MSG)Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
PolyphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Why this band?
How the nutrition, processing, and additive signals combine into the overall food-health band.
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Overall food-health bandFood healthCritical
NutritionHigh
nutri-score d
Processing
nova 4
AdditivesHigh
5 flagged additive(s), worst HIGH
1nutrition base band "high" from nutri-score
2ultra-processed (NOVA 4) worsens band by one
3final band "critical" (health-blend-v1)
Flagged additives
Sodium nitrite — Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
Monosodium glutamate (MSG) — Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
Carrageenan — Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
Diphosphates — Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Polyphosphates — Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
blend health-blend-v1
Per-ingredient concern · chemical identity, not food safety
