Sodium phosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
TriphosphatesInorganic 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 healthHigh
NutritionModerate
nutri-score c
Processing
nova 4
AdditivesModerate
6 flagged additive(s), worst MODERATE
1nutrition base band "moderate" from nutri-score
2ultra-processed (NOVA 4) worsens band by one
3final band "high" (health-blend-v1)
Flagged additives
Sodium nitrate — Reducible to nitrite in vivo; precursor to nitrosamine formation in cured meats.
Sodium phosphates — Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Diphosphates — Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Triphosphates — 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
Eau ; avocat 15 % ; oignons ; tomates ; poivrons verts ; huile de colza ; fromage fondu râpé (lait ; sel ; ferments ; présure ; colorant : rocou ; conservateur : E251 ; amidon de pomme de terre ; beurre ; protéines de lait ; sels de fonte : E331, E339, E450, E451, E452) ; amidon modifié de maïs ; piments verts 1,4 % ; huile de coco ; poivrons rouges ; sucre ; protéines de lait ; sel ; piments jalapeño 0,7 % ; lactose ; antioxydant : acide ascorbique ; jus de citron concentré ; acidifiant : acide citrique ; arômes ; stabilisants : gomme xanthane, gomme guar ; colorants : caroténoïdes, E141 ; extrait de cumin ; piment de Cayenne 0,04 %.
Decision read
Probably skip for food use
Probably skip
This read is based on the product's overall high safety band; no per-ingredient chemical concern data is published for it yet.
Driven by the product's overall food/cosmetic safety band, not per-ingredient chemical concern. Bias toward food-use coverage and published ingestible context.
No ingredient drivers are available for this product.
