processed
Frozen yogurt is moderately pro-inflammatory due to high added sugar content, though it provides more probiotics and less fat than ice cream.
Added Sugar
+1.3
High sugar content, often 15-25g per serving, triggers insulin spikes and inflammatory responses.
Probiotics
-0.3
Live cultures provide some gut health benefits, though many are destroyed during freezing and storage.
Low Fat Content
+0.3
Lower fat than ice cream reduces one inflammatory factor, but often replaced with more sugar.
Calcium
+0.2
Good calcium content provides minimal anti-inflammatory offset against high sugar load.
This score is ingredient-based and weighted by DII-inspired evidence. Foods with added sugar, refined starches, and heavy processing trend higher; foods with fiber, omega-3, and polyphenols trend lower.
Contains lactose and often high FODMAP, though probiotic content may aid digestion, limit portions to reduce symptoms.
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