meats
Moderate anti-inflammatory benefits from omega-3s, though processing and potential BPA exposure may reduce overall impact.
Omega-3 fatty acids
-1.8
Decent EPA and DHA content, though lower than fresh fatty fish
Selenium
-0.5
High selenium content supports antioxidant defense systems
Sodium (canned varieties)
+0.8
Added salt in canned versions may promote fluid retention and mild inflammation
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 brine or oil additives should be checked for sensitivities.
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