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Monocalcium Phosphate

Potentially Harmful

Relations of serum phosphorus and calcium levels to the incidence of cardiovascular disease in the community

Increasing dietary phosphorus intake from food additives: potential for negative impact on bone health

High dietary phosphorus intake is associated with all-cause mortality: results from NHANES III1,2,3

Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride.

Understanding sources of dietary phosphorus in the treatment of patients with chronic kidney disease

Vegetable Oil

FOOD INDUSTRY - SOLVENTS FOR EXTRACTING VEGETABLE OILS

Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

Cross-Sectional Associations between Dietary Fat-Related Behaviors and Continuous Metabolic Syndrome Score among Young Australian Adults

Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

Soybean Oil

https://academic.oup.com/endo/article/161/2/bqz044/5698148

Dysregulation of Hypothalamic Gene Expression and the Oxytocinergic System by Soybean Oil Diets in Male Mice 

https://www.sciencedaily.com/releases/2020/01/200117080827.htm

America's most widely consumed oil causes genetic changes in the brain

Health implications of high dietary omega-6 polyunsaturated Fatty acids

An Increase in the Omega-6/Omega-3 Fatty Acid Ratio Increases the Risk for Obesity

Healthy intakes of n-3 and n-6 fatty acids: estimations considering worldwide diversity

Canola Oil

https://www.hsph.harvard.edu/nutritionsource/2015/04/13/ask-the-expert-concerns-about-canola-oil/

Ask the Expert: Concerns about canola oil

Corn Oil

https://pubmed.ncbi.nlm.nih.gov/16438301/

Formation of acrylamide from lipids

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CANOLA OIL, CORN OIL, PALM OIL, SOYBEAN OIL), SUGAR, LEAVENING (SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, AMMONIUM BICARBONATE), SALT, CORN SYRUP, NATURAL FLAVOR, SOY LECITHIN (EMULSIFIER).

Enriched Flour

Questionable

A BRIEF HISTORY OF THE ENRICHMENT OF FLOUR AND BREAD

Intake of whole grains, refined grains, and cereal fiber measured with 7-d diet records and associations with risk factors for chronic disease1–3

Carbohydrates and Blood Sugar

Natural Flavor

https://www.ewg.org/foodscores/content/natural-vs-artificial-flavors/

Synthetic ingredients in Natural Flavors and Natural Flavors in Artificial flavors

We are what we eat: Regulatory gaps in the United States that put our health at risk

Food-Induced Anaphylaxis: Role of Hidden Allergens and Cofactors

The GRAS provision - The FEMA GRAS program and the safety and regulation of flavors in the United States

Soy Lecithin

Update on vegetable lecithin and phospholipid technologies

Identification of IgE-Binding Proteins in Soy Lecithin

Traceability of genetically modified Roundup Ready soybean: A case study on sampling and analytical uncertainty along processing chain

Family Dollar Stores Inc.

SNACK CRACKERS

Flavored Snack Crackers

Ingredients

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