Ingredient score breakdown
Vegetable oil (high omega-6)
+1.8
Industrial seed oils create an unfavorable omega-6 to omega-3 ratio, promoting inflammatory eicosanoid production.
Acrylamide from frying
+0.9
High-heat processing creates acrylamide, a compound linked to oxidative stress and inflammatory markers.
Excess sodium
+0.5
High sodium content can trigger fluid retention and vascular inflammation in sensitive individuals.
Refined carbohydrates
-0.8
Despite being from potatoes, some resistant starch remains, providing minimal prebiotic benefit.