meats
Cured meat high in saturated fat, sodium, and nitrates creates a strongly pro-inflammatory metabolic environment.
Saturated fat
+1.4
High fat content from pork and beef activates inflammatory pathways
Sodium
+1.0
Very high sodium content promotes water retention and inflammatory stress
Sodium nitrate
+0.8
Curing agent that forms N-nitroso compounds with inflammatory potential
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.
Low FODMAP, though spices and additives may cause digestive upset in some individuals.
Join the waitlist and get early access to ingredient-level inflammation scoring.