Ingredient score breakdown
Trans fats from frying
+1.8
Hydrogenated oils and high-heat frying create trans fats that increase LDL, decrease HDL, and promote vascular inflammation.
Refined sugar coating
+1.3
Glazes and fillings deliver rapid glucose spikes, insulin resistance, and inflammatory cytokine activation.
Refined white flour
+0.7
Stripped of fiber and nutrients, white flour behaves like pure sugar in the bloodstream.
AGEs from browning
-0.4
Advanced glycation end-products form during frying but are partially offset by antioxidants in chocolate varieties.