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Optimum Nutrition Gold Standard 100% Whey Protein
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Protein powders

Optimum Nutrition Gold Standard 100% Whey Protein

Excellent out of 100 High confidence
  • Contains non-nutritive sweeteners
  • Contains seed oils
  • Contains artificial flavors
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Why it scores 90

Optimum Nutrition Gold Standard 100% Whey Protein scores 90 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Sucralose: In a 2022 randomized study, sucralose and saccharin altered the gut microbiome and impaired glucose responses in some people; a 2023 lab study raised questions about its by-product sucralose-6-acetate. Strong
  2. Protein blend (unspecified): An ingredient typical of ultra-processed foods (NOVA group 4). Info
  3. Whey protein concentrate / isolate: An ingredient 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

Gold Standard 100% Whey Protein

START100

Ingredients

  • Sucralose
    Strong In a 2022 randomized study, sucralose and saccharin altered the gut microbiome and impaired glucose responses in some people; a 2023 lab study raised questions about its by-product sucralose-6-acetate. [1][2][3][4][5]
  • Protein blend (unspecified)
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [6]
  • Whey protein concentrate / isolate
    Info An ingredient typical of ultra-processed foods (NOVA group 4). [6]
  • Natural and artificial flavors
    Strong The label does not disclose which flavoring substances are used. [7][5]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [8][9][10][11]
  • Soy lecithin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [6]
  • Vegetable gums (unspecified)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [6]
  • Guar gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [6]
  • Gum arabic (acacia)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [6]
  • Xanthan gum
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [6]
subtotal−10.5
TOTAL 90Excellent

100 − 10.5 = 89.5 → 90

GTIN 00748927069679 · 2026-08-21

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy375 kcal
Fat4.7 g
Saturated fat3.1 g
Carbohydrates9.4 g
Sugars3.1 g
Added sugars0 g
Fiber0 g
Protein75 g
Salt1 g

Serving: 1 scoop (32 g)

Ingredients

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

Protein Blend (Whey Protein Isolate, Whey Protein Concentrate, Hydrolyzed Whey Protein), Cocoa Powder (Processed with Alkali), Natural and Artificial Flavor, Sunflower and/or Soy Lecithin, Gum Blend (Guar Gum, Gum Acacía, Xanthan Gum), Salt, Sucralose

Allergens and diets

Contains: Milk, Soy

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Healthiest protein powders in the US

More from Optimum Nutrition

Sources

  1. Personalized microbiome-driven effects of non-nutritive sweeteners on human glucose tolerance

    Cell · September 2022 · Peer-reviewed

    “As groups, each administered NNS distinctly altered stool and oral microbiome and plasma metabolome, whereas saccharin and sucralose significantly impaired glycemic responses.”

    doi.org

  2. Toxicological and pharmacokinetic properties of sucralose-6-acetate and its parent sucralose: in vitro screening assays

    Journal of Toxicology and Environmental Health, Part B · Aug 18, 2023 · Peer-reviewed

    “Sucralose-6-acetate significantly increased the expression of genes associated with inflammation, oxidative stress, and cancer”

    doi.org

  3. EFSA finds sucralose safe when used as currently authorised; cannot confirm safety of extending its use

    European Food Safety Authority · Feb 17, 2026 · Agency assessment

    “EFSA’s experts concluded that the sweetener sucralose (E 955) continues to be safe for consumers for its currently authorised uses as a food additive.”

    efsa.europa.eu

  4. WHO advises not to use non-sugar sweeteners for weight control in newly released guideline

    World Health Organization · May 15, 2023 · Agency assessment

    “The recommendation is based on the findings of a systematic review of the available evidence which suggests that use of NSS does not confer any long-term benefit in reducing body fat in adults or children.”

    who.int

  5. 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

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  7. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

  8. 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

  9. 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

  10. 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

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

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org