Frozen foods
Smart Ones Three Cheese Ziti Marinara
9 oz
Score
- Ultra-processed
- Contains emulsifiers studied for gut effects
- Contains seed oils
Why it scores 63
Smart Ones Three Cheese Ziti Marinara scores 63 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
- minus 7.5 points 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
- minus 3 points 3 kinds of ultra-processing markers: Industrial additive classes found: firming agent, modified starch and thickener, stabilizer or gelling agent. Emerging
Every line of the math is on The Receipt below, with its evidence tier and sources.
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The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Three Cheese Ziti Marinara
Ingredients
- Carrageenan minus 7.5 points
- Calcium chloride minus 2.5 points
- Corn oil minus 2.5 points
- Modified starch minus 1.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 3 kinds of ultra-processing markers minus 3 points
Nutrition per 100 g
- Saturated fat 1.4 g / 100 g minus 1 points
- Salt 0.6 g / 100 g minus 1 points
100 − 37 = 63
Nutrition per 100 g
| Energy | 118 kcal |
|---|---|
| Fat | 3.1 g |
| Saturated fat | 1.4 g |
| Trans fat | 0 g |
| Carbohydrates | 16.9 g |
| Sugars | 1.6 g |
| Added sugars | 0 g |
| Fiber | 1.2 g |
| Protein | 4.7 g |
| Salt | 0.6 g |
Serving: 1 package (255 g)
Ingredients
- COOKED ENRICHED MACARONI PRODUCT (WATER, ENRICHED SEMOLINA, CARRAGEENAN)
- SAUCE (TOMATO PUREE, DICED TOMATOES, ONIONS, CORN OIL, MODIFIED CORNSTARCH, SALT, PARMESAN CHEESE, POTASSIUM CHLORIDE, GRANULATED GARLIC, SPICES) (not recognized)
- CHEESE BLEND (PART-SKIM MOZZARELLA CHEESE, MODIFIED FOOD STARCH, SKIM MILK)
- MONTEREY JACK CHEESE (CULTURED MILK, SALT, ENZYMES)
- PARMESAN CHEESE (CULTURED PART-SKIM MILK, SALT, ENZYMES)
Label text, as published
COOKED ENRICHED MACARONI PRODUCT (WATER, ENRICHED SEMOLINA [DURUM WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], CARRAGEENAN), SAUCE (TOMATO PUREE [WATER, TOMATO PASTE], DICED TOMATOES [TOMATOES, TOMATO JUICE, CITRIC ACID, CALCIUM CHLORIDE], ONIONS, CORN OIL, MODIFIED CORNSTARCH, SALT, PARMESAN CHEESE (CULTURED PART-SKIM MILK, SALT, ENZYMES], POTASSIUM CHLORIDE, GRANULATED GARLIC, SPICES), CHEESE BLEND (PART-SKIM MOZZARELLA CHEESE [PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES], MODIFIED FOOD STARCH, SKIM MILK), MONTEREY JACK CHEESE (CULTURED MILK, SALT, ENZYMES), PARMESAN CHEESE (CULTURED PART-SKIM MILK, SALT, ENZYMES)
Allergens and diets
Contains: Milk, Wheat, Gluten
- Not vegan
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
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More from Smart Ones
Sources
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“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
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Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
“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
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Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives
“However, the Panel noted uncertainties as regards the chemistry, the exposure assessment and biological and toxicological data.”
doi.org
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Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)
monographs.iarc.who.int
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“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
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
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Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
-
“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
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“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
-
“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
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“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