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Wish-Bone Thousand Island Dressing
Photo: Open Food Facts contributors (CC BY-SA)

Salad dressings

Wish-Bone Thousand Island Dressing

15 fl oz (444 mL)

Poor out of 100 High confidence
  • Ultra-processed
  • High in salt
  • Contains added sugars
  • Contains seed oils
  • May contain traces of 1,4-dioxane
  • No synthetic dyes
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Why it scores 27

Wish-Bone Thousand Island Dressing scores 27 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  3. Salt 2.5 g / 100 g: Very high in salt. Strong

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

Better salad dressings

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

The Receipt

Thousand Island Dressing

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [4][5][6][7]
  • Calcium chloride
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Sodium aluminum sulfate
    Regulatory The EU cut the uses of aluminum-containing additives in 2012 because aluminum intake can exceed the tolerable weekly intake, especially in children. [9]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [8]
  • Polysorbate 60
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Potassium sorbate
    Strong EFSA (2019) set a group ADI of 11 mg/kg body weight (as sorbic acid); generally recognized as safe in the US. [10][11]
subtotal−30

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), emulsifier, firming agent and thickener, stabilizer or gelling agent. [8]
subtotal−22.5

Nutrition per 100 g

  • Sugars 13.3 g / 100 g
    Strong High in sugar. [1]
  • Saturated fat 5 g / 100 g
    Strong High in saturated fat. [12]
  • Salt 2.5 g / 100 g
    Strong Very high in salt. [13]
  • Energy 400 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−21
TOTAL 27Poor

100 − 73.5 = 26.5 → 27

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

Can’t score above 79. High in fat and salt (above the front-of-pack "high" level). [14]

GTIN 00041321006456 · 2026-07-20

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy400 kcal
Fat36.7 g
Saturated fat5 g
Trans fat0 g
Carbohydrates13.3 g
Sugars13.3 g
Added sugars10 g
Fiber0 g
Protein0 g
Salt2.5 g

Serving: 1 serving (31 g)

Ingredients

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

Soybean Oil, Water, Sugar, Distilled Vinegar, Tomato Puree, Pickle Relish (Cucumbers, Distilled Vinegar, Salt, Water, Calcium Chloride, Alum, Turmeric [Color]), Salt, Contains less than 2% of: Spices, Xanthan Gum, Polysorbate 60, Onion*, Paprika Extractives, Potassium Sorbate and Sodium Benzoate and Calcium Disodium EDTA (to protect quality). *Dried

Allergens and diets

Contains: Soy, Egg

  • Not vegan
  • Vegetarian
  • Palm-oil-free

Always check the package: recipes change.

Packaging

Paper, Plastic

Context only: no points in v1.

Healthiest salad dressings in the US

More from Wish-Bone

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. 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

  5. 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

  6. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. Commission Regulation (EU) No 380/2012 of 3 May 2012 amending Annex II to Regulation (EC) No 1333/2008 as regards the conditions of use and the use levels for aluminium-containing food additives

    European Union (Official Journal) · May 3, 2012 · Law

    “In addition, EFSA considers that the revised TWI is generally exceeded for high consumers, especially children, in a significant part of the Union.”

    eur-lex.europa.eu

  10. Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives

    European Food Safety Authority · Mar 1, 2019 · Agency assessment

    “By applying a default uncertainty factor of 100, the Panel established a group ADI expressed as 11 mg sorbic acid/kg bw per day for sorbic acid (E 200) and its potassium salt (E 202).”

    doi.org

  11. 21 CFR 182.3640 Potassium sorbate

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Nov 22, 2016 · Law

    ecfr.gov

  12. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  13. 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

  14. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  15. 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

  16. 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

  17. 1,4-Dioxane in Cosmetics: A Manufacturing Byproduct

    U.S. Food and Drug Administration · Regulator

    “1,4-dioxane forms as a byproduct during the manufacturing process of certain cosmetic ingredients.”

    fda.gov

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

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int