Conagra Original cooking spray
Photo: Open Food Facts contributors (CC BY-SA)

Vegetable oils

Conagra Original cooking spray

6 oz

Score

Good 75 out of 100 Medium confidence
  • Ultra-processed
  • Contains seed oils
  • Contains palm oil

Why it scores 75

Conagra Original cooking spray scores 75 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. minus 2.5 points Canola oil: High in omega-6 linoleic acid. Emerging
  3. minus 2.5 points Palm oil: About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. Strong

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

The Receipt

Original cooking spray

START100

Ingredients

  • Canola oil minus 2.5 points
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Palm oil minus 2.5 points
    Strong About half saturated fat; WHO recommends keeping saturated fat to 10% of energy or less. [5][6][7]
  • Soy lecithin minus 2.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
subtotal−7.5

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
subtotal−18

TOTAL 75Good

100 − 25.5 = 74.5 → 75


GTIN 00064144030217 · 2025-11-20

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy0 kcal
Fat0 g
Saturated fat0 g
Trans fat0 g
Carbohydrates0 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein0 g
Salt0 g

Serving: 100g

Ingredients

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

Canola Oil*, Coconut Oil*,Palm Oil* , Soy Lecithin (Prevents Sticking), Dimethyl Silicone (Anti Foaming Agent). CONTAINS: SOY Also contains propellant to dispense spray. *Adds a trivial amount of fat.

Allergens and diets

Contains: Soy

  • Not palm-oil-free

Always check the package: recipes change.

Packaging

Aluminium

Context only: no points in v1.

Sources

  1. 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

  2. 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

  3. 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

  4. Process contaminants in vegetable oils and foods

    European Food Safety Authority · May 3, 2016 · Agency assessment

    “The highest levels of GE, as well as 3-MCPD and 2-MCPD (including esters) were found in palm oils and palm fats, followed by other oils and fats.”

    efsa.europa.eu

  5. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  7. 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