Ducks
Maple Leaf Farms Roast Half Duck
20 oz
Score
- Ultra-processed
- Contains emulsifiers studied for gut effects
Why it scores 58
Maple Leaf Farms Roast Half Duck scores 58 out of 100 (Okay) 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 Cellulose gum (carboxymethylcellulose): In a small randomized feeding trial, carboxymethylcellulose modestly increased abdominal discomfort and reduced gut microbiota diversity; in mice it promoted low-grade inflammation. Strong
- minus 5 points Salt 1.2 g / 100 g: High in salt. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
The Receipt
Roast Half Duck
Ingredients
- Cellulose gum (carboxymethylcellulose) minus 7.5 points
- Sodium phosphate minus 2.5 points
- Maltodextrin minus 2.5 points
- Modified starch minus 1.5 points
- Natural flavors minus 1.5 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 4 kinds of ultra-processing markers minus 4.5 points
Nutrition per 100 g
- Saturated fat 4.1 g / 100 g minus 2.5 points
- Salt 1.2 g / 100 g minus 5 points
- Energy 214 kcal / 100 g minus 0.5 points
- Protein 22.4 g / 100 g plus 4 points
100 − 42 = 58
Nutrition per 100 g
| Energy | 214 kcal |
|---|---|
| Fat | 12.9 g |
| Saturated fat | 4.1 g |
| Trans fat | 0 g |
| Carbohydrates | 0 g |
| Sugars | 0 g |
| Added sugars | 0 g |
| Fiber | 0 g |
| Protein | 22.4 g |
| Salt | 1.2 g |
Serving: 1 third duck (85 g)
Ingredients
- DUCK (not recognized)
- WATER
- SODIUM LACTATE
- SALT
- SODIUM PHOSPHATE
- MALTODEXTRIN
- MODIFIED FOOD STARCH
- CELLULOSE GUM (moderate concern)
- NATURAL FLAVORS
- OIL OF GARLIC
Label text, as published
DUCK, WATER, SODIUM LACTATE, SALT, SODIUM PHOSPHATE, MALTODEXTRIN, MODIFIED FOOD STARCH, CELLULOSE GUM, NATURAL FLAVORS, OIL OF GARLIC
Allergens and diets
- Not vegan
- Not vegetarian
- Palm-oil-free
Always check the package: recipes change.
Sources
-
“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
-
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
-
“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
-
“The Panel concluded that there was no need for a numerical ADI and that there would be no safety concern at the reported uses and use levels for the unmodified and modified celluloses”
doi.org
-
EFSA issues new advice on phosphates
“We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”
efsa.europa.eu
-
21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives
“whose significant function in food is flavoring rather than nutritional.”
ecfr.gov
-
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
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
“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