oils
Margarine often contains partially hydrogenated oils, inflammatory omega-6 fats, and additives that contribute to cardiovascular inflammation despite being marketed as a butter alternative.
High Omega-6 Vegetable Oils
+0.9
Soybean and corn oils high in omega-6 linoleic acid promote inflammatory eicosanoid production.
Trans Fats
+0.4
Some margarines still contain trace trans fats from processing, which strongly activate inflammatory pathways.
Emulsifiers and Additives
+0.2
Processing agents may disrupt gut microbiome and intestinal barrier function.
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.
Typically FODMAP-free as it contains primarily fats, though some brands may add inulin or other FODMAP ingredients.
Join the waitlist and get early access to ingredient-level inflammation scoring.