Chicken Luncheon Meat

26

Nutrition Score

Poor

Chicken Luncheon Meat

4260495870144

Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.

57

Hazard Score

Use with caution

18

Mirella Index

Basic

Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)

Ingredients

Mechanically Separated Meat

MechSepMeat · −8 pts

Moderate health concern

Lower-quality meat paste recovered from bones by mechanical pressure; more connective tissue/fat than whole cuts.

Water · No known concerns

The most common ingredient in processed foods.

corn starch · No known concerns

Powdered starch extracted from corn kernels, used as a thickener in sauces, soups, and baked goods.

Salt (Sodium Chloride)

Salt · −2 pts

Moderate health concern Source: WHO, FDA

Common table salt used for flavouring and preservation. High intake is linked to hypertension.

Glucose (Dextrose)

Glucose · −3 pts

Moderate health concern Source: EFSA, FDA

Simple sugar used as a sweetener, energy source, and in food processing. High GI.

Ginger · No known concerns

Pungent, spicy root used fresh, dried, or ground in cooking and drinks.

Garlic · No known concerns

Pungent bulb from the allium family, used fresh, dried, or powdered as a flavoring in savory cooking.

Mustard · No known concerns

Contains mustard

Pungent condiment made from ground mustard seeds mixed with liquid, used as a spread and flavoring. Contains mustard allergen.

Celery · No known concerns

Contains celery

Crunchy stalk vegetable eaten raw or cooked, low in calories. Contains celery allergen.

Paprika · No known concerns

Ground dried red peppers used as a spice, ranging from mild and sweet to hot, common in stews and rubs.

Diphosphates (Sodium/Potassium)

E450 · −5 pts

Moderate health concern Source: EFSA

Water-binding stabilizers heavily used in industrial minced meat and sausages to artificially add weight. High intake may impair calcium absorption.

E451 · −5 pts

Moderate health concern Source: EFSA

Industrial moisture-retaining agents in processed meats. Linked to vascular calcification and kidney strain when consumed regularly.

Monosodium Glutamate

E621 · −5 pts

Moderate health concern Source: EFSA, FDA

Flavor enhancer. Linked to headaches and sensitivity reactions in high doses.

Ascorbic Acid (Vitamin C)

E300 · No known concerns

Natural antioxidant vitamin. Used to prevent oxidation in foods and beverages. Safe and beneficial.

Sodium Ascorbate

E301 · No known concerns

Sodium salt of vitamin C. Antioxidant and preservative. Safe and nutritionally beneficial.

Natural Flavouring

NatFlavour · No known concerns

Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).

E250 · −15 pts

High health concern Source: IARC

Preservative in cured meats. Its nitrosamine by-products are a key mechanism behind IARC classifying processed meat consumption as Group 1 carcinogenic to humans.

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