Secret Outlast Sweat & Odor
Photo: Open Food Facts contributors (CC BY-SA)

Food

Secret Outlast Sweat & Odor

Score

Good 79 out of 100 Medium confidence
  • No additives

Why it scores 79

Secret Outlast Sweat & Odor scores 79 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. plus 3 points No additives: No food additives in the ingredient list. Info
  2. minus 2.5 points Aluminum chlorohydrate: The US National Cancer Institute says no scientific evidence links antiperspirant use to breast cancer. Strong

Capped at 79: No nutrition facts on file, so we can't confirm excellent.

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

The Receipt

Outlast Sweat & Odor

START100

Ingredients

  • Aluminum chlorohydrate minus 2.5 points
    Strong The US National Cancer Institute says no scientific evidence links antiperspirant use to breast cancer. [1]
subtotal−2.5

Nutrition

  • Nutrition facts unavailable no points
    Info No nutrition facts on file, so nutrition was not scored.
subtotal0

Bonuses

  • No additives plus 3 points
    Info No food additives in the ingredient list. [2]
subtotal+3

TOTAL 79Good

100 + 0.5 = 100.5 → 100 → capped at 79

Capped at 79. No nutrition facts on file, so we can't confirm excellent.


GTIN 00037000808220 · 2025-05-29

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Ingredients

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

Aluminum zirconium octachlorohydrex gly 17.9% (anhydrous)

Allergens and diets

  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. Antiperspirants/Deodorants and Breast Cancer

    National Cancer Institute · Aug 9, 2016 · Regulator

    “However, no scientific evidence links the use of these products to the development of breast cancer.”

    cancer.gov

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org