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Chicken Of The Sea WILD-CAUGHT SARDINES in Louisiana Hot Sauce
Photo: Open Food Facts contributors (CC BY-SA)

Sardines in oil

Chicken Of The Sea WILD-CAUGHT SARDINES in Louisiana Hot Sauce

3.75 oz

Good out of 100 Medium confidence
  • Ultra-processed
  • Contains seed oils
  • No synthetic dyes
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Why it scores 65

Chicken Of The Sea WILD-CAUGHT SARDINES in Louisiana Hot Sauce scores 65 out of 100 (Good) 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. 4 kinds of ultra-processing markers: Industrial additive classes found: color (added), flavor enhancer, industrial sugar or starch hydrolysate and modified starch. Emerging
  3. Saturated fat 3.3 g / 100 g: High in saturated fat. Strong

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

The Receipt

WILD-CAUGHT SARDINES in Louisiana Hot Sauce

START100

Ingredients

  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Modified starch
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
  • Soybean oil
    Emerging High in omega-6 linoleic acid. [2][3][4][5]
  • Monosodium glutamate (MSG)
    Strong The FDA considers MSG generally recognized as safe; some sensitive people report mild, short-lived symptoms after 3 g or more without food. [6][7][1]
subtotal−9

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), flavor enhancer, industrial sugar or starch hydrolysate and modified starch. [1]
subtotal−22.5

Nutrition per 100 g

  • Saturated fat 3.3 g / 100 g
    Strong High in saturated fat. [8]
  • Salt 1 g / 100 g
    Strong High in salt. [9]
  • Protein 13.2 g / 100 g
    Info A good source of protein. [10]
subtotal−4
TOTAL 65Good

100 − 35.5 = 64.5 → 65

GTIN 00048000007094 · 2026-04-02

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy160 kcal
Fat11.3 g
Saturated fat3.3 g
Trans fat0 g
Carbohydrates1.9 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein13.2 g
Salt1 g

Serving: 1 Can (106 g)

Ingredients

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

SARDINES, WATER, VINEGAR, MALTODEXTRIN, MODIFIED STARCH, SOYBEAN OIL, PAPRIKA OLEORESIN, MONOSODIUM GLUTAMATE, CHILI POWDER XANTHAN GUM, WHITE PEPPER POWDER, VEGETABLE BROTH CONCENTRATE, CAPSICUM OLEORESIN, LIME OIL, SALT.

Allergens and diets

Contains: Soy, Fish

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

Always check the package: recipes change.

Healthiest sardines in oil in the US

More from Chicken Of The Sea

Sources

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. 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

  3. 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

  4. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  6. Questions and Answers on Monosodium glutamate (MSG)

    U.S. Food and Drug Administration · Jul 17, 2026 · Regulator

    “FDA considers the addition of MSG to foods to be “generally recognized as safe” (GRAS).”

    fda.gov

  7. EFSA reviews safety of glutamates added to food

    European Food Safety Authority · Jul 12, 2017 · Agency assessment

    “EFSA re-assessed the safety of glutamates used as food additives and derived a group acceptable daily intake (ADI) of 30 mg/kg body weight per day for all six of these additives.”

    efsa.europa.eu

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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