processed
Fried corn tortilla chips deliver inflammatory omega-6 oils and excess sodium, though whole corn provides some fiber and resistant starch benefits.
Omega-6 frying oil
+1.5
Industrial seed oils used in commercial production create an inflammatory fatty acid profile.
Excess sodium
+0.7
High salt content promotes blood pressure elevation and inflammatory vascular responses.
Whole grain corn
-0.3
Corn provides some fiber, antioxidants like lutein, and resistant starch with prebiotic effects.
Lime treatment (nixtamalization)
-0.1
Traditional processing increases calcium bioavailability and niacin content.
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 in moderate servings (about 20 chips), making them a safer choice than wheat-based crackers.
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