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Lean Cuisine Chicken Fettuccine
Photo: Open Food Facts contributors (CC BY-SA)

Meals with chicken

Lean Cuisine Chicken Fettuccine

9 1/4 oz/262 g

Okay out of 100 Medium confidence
  • Ultra-processed
  • Contains emulsifiers studied for gut effects
  • Contains seed oils
  • No synthetic dyes
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Why it scores 52

Lean Cuisine Chicken Fettuccine scores 52 out of 100 (Okay) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. 7 kinds of ultra-processing markers: Industrial additive classes found: color (added), firming agent, flavoring, industrial protein, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. Emerging
  3. Carrageenan: In the NutriNet-Santé cohort, higher carrageenan intake was associated with a higher risk of type 2 diabetes; cause and effect is not established. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better frozen meals

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Chicken Fettuccine

START100

Ingredients

  • Carrageenan
    Strong In the NutriNet-Santé cohort, higher carrageenan intake was associated with a higher risk of type 2 diabetes; cause and effect is not established. [1][2][3][4]
  • Wheat gluten
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [5]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [6][7][8][9]
  • Whey protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [5]
  • Milk protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [5]
  • Soy protein isolate / concentrate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [5]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [10][5]
  • Sodium phosphate
    Strong EFSA (2019) set a group ADI for phosphates of 40 mg/kg body weight (as phosphorus) and noted that infants, toddlers and children may exceed it. [11]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
  • Calcium lactate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
subtotal−19.5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [5]
  • 7 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), firming agent, flavoring, industrial protein, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. [5]
subtotal−26

Nutrition per 100 g

  • Salt 0.6 g / 100 g
    Strong High in salt. [12]
subtotal−3
TOTAL 52Okay

100 − 48.5 = 51.5 → 52

GTIN 00013800188038 · 2026-10-03

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy118 kcal
Fat2.7 g
Saturated fat1 g
Trans fat0 g
Carbohydrates16 g
Sugars1.2 g
Added sugars0 g
Fiber0.8 g
Protein7.3 g
Salt0.6 g

Serving: 1 package (262 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

COOKED FETTUCCINE (WATER, SEMOLINA WHEAT FLOUR, WHEAT GLUTEN), SKIM MILK, COOKED WHITE MEAT CHICKEN, WATER, PARMESAN AND ASIAGO CHEESE BLEND (PARMESAN AND ASIAGO CHEESES [CULTURED MILK, SALT, ENZYMES], ENZYME MODIFIED CHEESE [ENZYME MODIFIED PARMESAN CHEESE {CULTURED MILK, WATER, SALT, ENZYMES}], SALT), 2% OR LESS OF MODIFIED RICE STARCH, SOYBEAN OIL, MODIFIED CORNSTARCH, SALT, ENZYME MODIFIED PARMESAN CHEESE PASTE (PARMESAN CHEESE [CULTURED PART-SKIM MILK, SALT, ENZYMES], WATER, WHEY PROTEIN CONCENTRATE, REDUCED FAT MILK, MILK PROTEIN CONCENTRATE, CULTURES, ENZYMES), SOY PROTEIN ISOLATE, BUTTER (CREAM, SALT), POTASSIUM SALT, SEASONING (DRIED CHICKEN BROTH, CHICKEN POWDER, NATURAL FLAVOR), SODIUM PHOSPHATE, SPICES, CARRAGEENAN, MALTODEXTRIN, LACTIC ACID, GARLIC, CALCIUM LACTATE, SEASONING (WHEAT STARCH, EXTRACTIVES OF TURMERIC & ANNATTO COLOR, NATURAL FLAVOR), FLAVORING, LIPOLYZED CREAM (BUTTER, NONFAT MILK SOLIDS), SODIUM CITRATE.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten

  • Not vegan
  • Not vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest meals with chicken in the US

More from Lean Cuisine

Sources

  1. Food additive emulsifiers and the risk of type 2 diabetes: analysis of data from the NutriNet-Santé prospective cohort study

    The Lancet Diabetes & Endocrinology · May 2024 · Peer-reviewed

    “We found direct associations between the risk of type 2 diabetes and exposures to various food additive emulsifiers widely used in industrial foods, in a large prospective cohort of French adults.”

    doi.org

  2. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”

    doi.org

  3. Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives

    European Food Safety Authority · Apr 26, 2018 · Agency assessment

    “However, the Panel noted uncertainties as regards the chemistry, the exposure assessment and biological and toxicological data.”

    doi.org

  4. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int

  5. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  7. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  8. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  9. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  10. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  11. EFSA issues new advice on phosphates

    European Food Safety Authority · Jun 12, 2019 · Agency assessment

    “We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”

    efsa.europa.eu

  12. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  13. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  14. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org

  15. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”

    doi.org

  16. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”

    doi.org