GoodSwap Get notified
Spring Valley Magnesium 250mg
Photo: Open Food Facts contributors (CC BY-SA)

Dietary supplements

Spring Valley Magnesium 250mg

Excellent out of 100 Medium confidence
  • Contains emulsifiers studied for gut effects
Get GoodSwap

Why it scores 93

Spring Valley Magnesium 250mg scores 93 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. 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
  2. Microcrystalline cellulose: An ingredient class typical of ultra-processed foods (NOVA group 4). Info
  3. Silicon dioxide: An additive class typical of ultra-processed foods (NOVA group 4). Info

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

The Receipt

Magnesium 250mg

START100

Ingredients

  • Cellulose gum (carboxymethylcellulose)
    Strong In a small randomized feeding trial, carboxymethylcellulose modestly increased abdominal discomfort and reduced gut microbiota diversity; in mice it promoted low-grade inflammation. [1][2][3][4]
  • Microcrystalline cellulose
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [5]
  • Silicon dioxide
    Info An additive class typical of ultra-processed foods (NOVA group 4). [5]
subtotal−7
TOTAL 93Excellent

100 − 7 = 93

GTIN 00681131087117 · 2025-04-09

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

magnesium oxide, microcrystalline cellulose, calcium carbonate, contains 2% or less of: carboxymethylcellulose sodium, citric acid, magnesium stearate, silica, starch, stearic acid,

Allergens and diets

  • Vegan
  • Vegetarian
  • Palm-oil-free

Always check the package: recipes change.

More from Spring Valley

Sources

  1. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “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

  2. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “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

  3. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “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

  4. Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives

    European Food Safety Authority · Jan 16, 2018 · Agency assessment

    “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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org