Sources

Numeric catalog (in use)

Citations currently wired into live shelf rows (oils and sweeteners). Smoke point coverage is still thin — we only publish a range when a method is on file. Names stay public; outbound links are member depth.

• USDA FoodData Central, Oil, olive, extra light

  2021 · Foundation · FDC 1750351

• USDA FoodData Central, Oil, peanut

  2021 · Foundation · FDC 1750348

• USDA FoodData Central, Oil, safflower

  2021 · Foundation · FDC 1750350

• USDA FoodData Central, Oil, sunflower

  2021 · Foundation · FDC 1750349

• USDA FoodData Central, Oil, canola

  2019 · Foundation · FDC 748278

• USDA FoodData Central, Oil, coconut

  2019 · Foundation · FDC 330458

• USDA FoodData Central, Oil, corn

  2019 · Foundation · FDC 748323

• USDA FoodData Central, Oil, olive, extra virgin

  2019 · Foundation · FDC 748608

• USDA FoodData Central, Oil, soybean

  2019 · Foundation · FDC 748366

• FDA — D-tagatose labeling enforcement discretion (1.5 kcal/g; sugars exclusion)

  2025

  Recognizes 1.5 kcal/g; intends enforcement discretion to exclude D-tagatose from Total/Added Sugars; confirms 21 CFR 101.80 dental eligibility.

• FDA — 21 CFR 101.80 Health claims: noncariogenic carbohydrate sweeteners and dental caries

  2024

  Eligible sugar alcohols (xylitol, sorbitol, mannitol, maltitol, isomalt, lactitol, HSH, HGS, erythritol) may support a nonpromotion of dental caries claim when food criteria are met. Label claim class — not a clinical crown.

• WHO — IARC Group 2B + JECFA ADI reaffirmation for aspartame (joint release)

  2023

  IARC: possibly carcinogenic to humans (Group 2B) on limited evidence. JECFA: ADI 0–40 mg/kg bw unchanged; dietary exposure within ADI not a health concern. Hazard vs risk — different mandates.

• USDA FoodData Central SR Legacy — Adzuki beans, cooked, boiled, without salt (FDC 173728)

  2019 · SR Legacy · FDC 173728

• USDA FoodData Central SR Legacy — Beans, black, mature seeds, cooked, boiled, without salt (FDC 173735)

  2019 · SR Legacy · FDC 173735

• USDA FoodData Central SR Legacy — Beans, kidney, all types, mature seeds, cooked, boiled, without salt (FDC 173740)

  2019 · SR Legacy · FDC 173740

• USDA FoodData Central SR Legacy — Beans, navy, mature seeds, cooked, boiled, without salt (FDC 173746)

  2019 · SR Legacy · FDC 173746

• USDA FoodData Central SR Legacy — Beans, pinto, mature seeds, cooked, boiled, without salt (FDC 175200)

  2019 · SR Legacy · FDC 175200

• USDA FoodData Central SR Legacy — Beans, white, mature seeds, cooked, boiled, without salt (FDC 175203)

  2019 · SR Legacy · FDC 175203

  Generic white beans (cannellini / great northern style). Distinct from navy (FDC 173746).

• USDA FoodData Central SR Legacy — Broadbeans (fava), cooked, boiled, without salt (FDC 173753)

  2019 · SR Legacy · FDC 173753

• USDA FoodData Central SR Legacy — Chickpeas, mature seeds, canned, drained solids (FDC 173800)

  2019 · SR Legacy · FDC 173800

  Canned drained solids — sodium contrast vs unsalted cooked.

• USDA FoodData Central SR Legacy — Chickpeas, mature seeds, cooked, boiled, without salt (FDC 173757)

  2019 · SR Legacy · FDC 173757

• USDA FoodData Central SR Legacy — Edamame, frozen, prepared (FDC 168411)

  2019 · SR Legacy · FDC 168411

• USDA FoodData Central SR Legacy — Lentils, mature seeds, cooked, boiled, without salt (FDC 172421)

  2019 · SR Legacy · FDC 172421

  Per 100 g cooked, unsalted.

• USDA FoodData Central SR Legacy — Lima beans, large, cooked, boiled, without salt (FDC 174253)

  2019 · SR Legacy · FDC 174253

• USDA FoodData Central SR Legacy — Lupins, mature seeds, cooked, boiled, without salt (FDC 172424)

  2019 · SR Legacy · FDC 172424

• USDA FoodData Central SR Legacy — MORI-NU, Tofu, silken, soft (FDC 174292)

  2019 · SR Legacy · FDC 174292

  Brand-named silken soft row on SR Legacy — used as the silken soft proxy.

• USDA FoodData Central SR Legacy — Mung beans, mature seeds, cooked, boiled, without salt (FDC 174257)

  2019 · SR Legacy · FDC 174257

• USDA FoodData Central SR Legacy — Natto (FDC 172443)

  2019 · SR Legacy · FDC 172443

  Per 100 g. Bacillus subtilis–fermented whole soybeans.

• USDA FoodData Central SR Legacy — Peanuts, all types, dry-roasted, without salt (FDC 173806)

  2019 · SR Legacy · FDC 173806

  Peanut is a legume — on this shelf even when snack aisles shelve it with tree nuts. Dry-roasted unsalted form.

• USDA FoodData Central SR Legacy — Peas, split, cooked, boiled, without salt (FDC 172429)

  2019 · SR Legacy · FDC 172429

  Cooked split peas — plate form contrast to pea protein concentrates.

• USDA FoodData Central SR Legacy — SILK Unsweetened soymilk (FDC 175223)

  2019 · SR Legacy · FDC 175223

  Brand-named Silk unsweetened — reports dietary fiber (~0.4 g/100 g). Primary soymilk row (same pattern as Mori-Nu silken tofu).

• USDA FoodData Central SR Legacy — Soy protein concentrate, produced by alcohol extraction (FDC 172447)

  2019 · SR Legacy · FDC 172447

  Powder concentrate between flour and isolate — compare within Form=powder.

• USDA FoodData Central SR Legacy — Soy protein isolate (FDC 174276)

  2019 · SR Legacy · FDC 174276

  Powder concentrate — compare within Form=powder, not against cooked beans.

• USDA FoodData Central SR Legacy — Soy protein isolate, potassium type (FDC 174302)

  2019 · SR Legacy · FDC 174302

  Lower-sodium isolate variant vs standard soy protein isolate.

• USDA FoodData Central SR Legacy — Soybeans, mature cooked, boiled, without salt (FDC 174271)

  2019 · SR Legacy · FDC 174271

• USDA FoodData Central SR Legacy — Tempeh (FDC 174272)

  2019 · SR Legacy · FDC 174272

  Fiber not reported on this USDA row. Wet retail fiber uses a branded label cite; lyophilized AOAC TDF (Vital 2018) is Methods-only — dry basis.

• USDA FoodData Central SR Legacy — Tofu, fried (FDC 172451)

  2019 · SR Legacy · FDC 172451

  Deep-fried tofu — fat and sat fat rise vs unfried firm/regular. Not a stand-in for homemade air-fried isolate.

• USDA FoodData Central SR Legacy — Tofu, raw, firm, prepared with calcium sulfate (FDC 172475)

  2019 · SR Legacy · FDC 172475

• USDA FoodData Central SR Legacy — Tofu, raw, regular, prepared with calcium sulfate (FDC 172476)

  2019 · SR Legacy · FDC 172476

• USDA FoodData Central SR Legacy — Dates, deglet noor (NDB 9087 / FDC 171726)

  2018 · SR Legacy · FDC 171726

  Per 100 g dried Deglet Noor dates. Used as a whole-fruit powder proxy for culinary date sugar (dried, ground dates). No SR Legacy row labeled “date sugar”; commercial powders may run denser.

• USDA FoodData Central SR Legacy — Honey (NDB 19296 / FDC 169640)

  2018 · SR Legacy · FDC 169640

  Per 100 g from SR Legacy April 2018. Floral source varies.

• USDA FoodData Central SR Legacy — Molasses (NDB 19304 / FDC 168820)

  2018 · SR Legacy · FDC 168820

  Per 100 g from SR Legacy April 2018. Grade (light/blackstrap) shifts values.

• USDA FoodData Central SR Legacy — Sugars, brown (NDB 19334 / FDC 168833)

  2018 · SR Legacy · FDC 168833

  Per 100 g from SR Legacy April 2018.

• USDA FoodData Central SR Legacy — Sugars, granulated (NDB 19335 / FDC 169655)

  2018 · SR Legacy · FDC 169655

  Per 100 g from SR Legacy April 2018.

• USDA FoodData Central SR Legacy — Sugars, maple (NDB 19340 / FDC 169658)

  2018 · SR Legacy · FDC 169658

  Per 100 g crystalline maple sugar — not maple syrup.

• USDA FoodData Central SR Legacy — Sugars, powdered (NDB 19336 / FDC 169656)

  2018 · SR Legacy · FDC 169656

  Per 100 g. Often includes cornstarch anti-caking.

• USDA FoodData Central SR Legacy — Sweetener, syrup, agave (NDB 19912 / FDC 170277)

  2018 · SR Legacy · FDC 170277

  Per 100 g. Brand and agave species shift fructose share.

• USDA FoodData Central SR Legacy — Sweeteners, tabletop, fructose, dry, powder (NDB 43216 / FDC 169896)

  2018 · SR Legacy · FDC 169896

  Per 100 g dry crystalline fructose powder.

• USDA FoodData Central SR Legacy — Syrups, corn, dark (NDB 19349 / FDC 168836)

  2018 · SR Legacy · FDC 168836

  Per 100 g dark corn syrup. Not HFCS.

• USDA FoodData Central SR Legacy — Syrups, corn, high-fructose (NDB 19351 / FDC 169659)

  2018 · SR Legacy · FDC 169659

  Per 100 g HFCS. Fructose share varies by grade (e.g. 42 vs 55).

• USDA FoodData Central SR Legacy — Syrups, corn, light (NDB 19350 / FDC 168837)

  2018 · SR Legacy · FDC 168837

  Per 100 g light corn syrup. Not HFCS.

• USDA FoodData Central SR Legacy — Syrups, malt (NDB 19352 / FDC 169660)

  2018 · SR Legacy · FDC 169660

  Per 100 g malt syrup.

• USDA FoodData Central SR Legacy — Syrups, maple (NDB 19353 / FDC 169661)

  2018 · SR Legacy · FDC 169661

  Per 100 g from SR Legacy April 2018.

• USDA FoodData Central SR Legacy — Syrups, sorghum (NDB 19355 / FDC 169662)

  2018 · SR Legacy · FDC 169662

  Per 100 g sorghum syrup.

• USDA SR Legacy, Butter oil, anhydrous

  2018 · SR Legacy · FDC 173412

• USDA SR Legacy, Butter, salted

  2018 · SR Legacy · FDC 173410

  Table butter (not anhydrous butter oil). ~16% water; FA are per 100 g butter as sold.

• USDA SR Legacy, Fat, beef tallow

  2018 · SR Legacy · FDC 171400

• USDA SR Legacy, Fat, chicken

  2018 · SR Legacy · FDC 173564

• USDA SR Legacy, Fat, goose

  2018 · SR Legacy · FDC 173572

• USDA SR Legacy, Lard

  2018 · SR Legacy · FDC 171401

• USDA SR Legacy, Oil, almond

  2018 · SR Legacy · FDC 171031

• USDA SR Legacy, Oil, avocado

  2018 · SR Legacy · FDC 173573

  SR Legacy 2018, imported to FoodData Central in 2019. Record does not specify refined vs unrefined — both avocado rows share this composition until USDA publishes a split.

• USDA SR Legacy, Oil, cottonseed, salad or cooking

  2018 · SR Legacy · FDC 171024

• USDA SR Legacy, Oil, flaxseed, cold pressed

  2018 · SR Legacy · FDC 167702

• USDA SR Legacy, Oil, grapeseed

  2018 · SR Legacy · FDC 171028

• USDA SR Legacy, Oil, hazelnut

  2018 · SR Legacy · FDC 171427

• USDA SR Legacy, Oil, industrial, canola, high oleic

  2018 · SR Legacy · FDC 171042

• USDA SR Legacy, Oil, mustard

  2018 · SR Legacy · FDC 172337

  High erucic acid (22:1) in this SR record — classic mustard/rapeseed-style oil, not low-erucic canola.

• USDA SR Legacy, Oil, oat

  2018 · SR Legacy · FDC 173576

• USDA SR Legacy, Oil, olive, salad or cooking

  2018 · SR Legacy · FDC 171413

• USDA SR Legacy, Oil, palm

  2018 · SR Legacy · FDC 171015

• USDA SR Legacy, Oil, rice bran

  2018 · SR Legacy · FDC 171013

• USDA SR Legacy, Oil, safflower, salad or cooking, linoleic (over 70%)

  2018 · SR Legacy · FDC 171026

• USDA SR Legacy, Oil, sesame, salad or cooking

  2018 · SR Legacy · FDC 171016

• USDA SR Legacy, Oil, sunflower, high oleic (70% and over)

  2018 · SR Legacy · FDC 172338

• USDA SR Legacy, Oil, sunflower, linoleic (approx. 65%)

  2018 · SR Legacy · FDC 171025

• USDA SR Legacy, Oil, walnut

  2018 · SR Legacy · FDC 171030

• USDA SR Legacy, Oil, wheat germ

  2018 · SR Legacy · FDC 171014

• USDA SR Legacy, Vegetable oil, palm kernel

  2018 · SR Legacy · FDC 171422

  Palm kernel (seed) oil — not the same as palm fruit oil.

• WHO — Guideline: sugars intake for adults and children

  2015

  Limits free sugars; framing for high-fructose caloric sweeteners — not a cell assay.

• Jackson et al. — Arsenic, organic foods, and brown rice syrup (Environ Health Perspect)

  2012

  Organic brown rice syrup can concentrate inorganic arsenic; products listing OBRS as a primary sweetener had elevated As vs peers. Shelf note for a future brown-rice-syrup row — not currently listed.

• Krog-Mikkelsen et al. — L-arabinose sucrase inhibition dose-response in vitro and in humans (Am J Clin Nutr)

  2011

  Caco-2 uncompetitive sucrase inhibition; healthy men: 4% L-arabinose in 75 g sucrose drink lowered glucose/insulin peaks and raised GLP-1 iAUC. Effect is with co-ingested sucrose — not a free pass to unlimited sugar.

• Holgado et al., Performance of virgin and refined avocado oils during deep-frying and thermoxidation

  2024

  Grasas y Aceites 75(2) 2144. AOCS Cc 9a-48. Mexican-market virgin avocado 249±2°C, minimally refined 212±2°C, refined 220±3°C (means ± SD).

• FDA — Aspartame and other sweeteners in food (PKU labeling)

  2023

  Aspartame is a source of phenylalanine; products must warn people with PKU.

• Nurkolis et al. — Soy-based tempeh rich in paraprobiotics properties (PMC10255641)

  2023

  Review: Rhizopus fermentation defines tempeh; kitchen cooking typically inactivates microbes so the plate food is not a live-CFU probiotic claim — authors frame cooked tempeh as a paraprobiotic / process food. Used for the Fermented benefit chip, not a clinical endpoint score.

• Salehi & Farhoosh, Frying Stability of Virgin and Refined Sesame Oils as Compared to Refined Olive Oil

  2023

  Adv Nutr Food Sci 8(1) 2023. AOCS Cc 9a-48. Fresh refined sesame (RSO) 231°C and virgin sesame (VSO) 182°C from unroasted Iranian seed oils (Datis). Single product line, not a market survey.

• Taiwan TFND — Baiye tofu / thousand-layer tofu (TFND id 783)

  2023

  National composition table. Often isolate + oil pressed sheets — not traditional set tofu. Sodium not reported on this TFND row; brand labels vary widely.

• Yan et al. — New Zealand yacon concentrate composition + SUGiRS GI (Foods)

  2023

  NZFOS+ yacon concentrate: ISO 26642:2010 GI = 40 (SUGiRS, n=10). Proximate carbohydrate ~79–81 g/100 g; FOS ~18–52 g/100 g by batch; K ~658 mg/100 g. Brand/process specific.

• Ahmed et al. — Nutritional health perspective of natto (PMC9616652)

  2022

  Review: Bacillus subtilis fermentation; natto as a rich natural MK-7 (vitamin K2) food. Used for Fermented / Vitamin K2 benefit chips — not a CFU count or medical claim.

• Pasmans et al. — L-arabinose co-ingestion delays glucose absorption from sucrose (Br J Nutr)

  2021

  Human crossover: sucrose + L-arabinose attenuates early exogenous glucose appearance vs sucrose alone.

• Tsao et al., Application of OXITEST for Prediction of Shelf-Lives of Selected Cold-Pressed Oils

  2021

  Front Nutr 8:763524. AOCS Cc 9a-48 smoke points on expeller-pressed oils from Taiwanese retail seeds (lab press, not commercial bottle survey). Means ± SD in Table 2.

• USDA FoodData Central — Soy milk, unsweetened, plain, shelf stable (FDC 1750337)

  2021 · FDC 1750337

  Unsweetened plain shelf-stable soy milk. Dilute drink form (~93% water) — not comparable to tofu density on the same 100 g. Calcium on this row reflects typical fortification.

• USDA FoodData Central FNDDS — Textured vegetable protein, dry (FDC 2707451)

  2021 · FDC 2707451

  FNDDS dry TVP row (not SR Legacy). Dry granules — rehydrate before kitchen use; do not rank against cooked beans on the same wet weight.

• FDA — Declaration of allulose and calories from allulose (guidance)

  2020

  Enforcement discretion: 0.4 kcal/g; exclude allulose from total/added sugars. Negligible glycemic response per FDA evidence review — not an Atkinson GI table row.

• Guillaume et al., Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating

  2018

  Acta Scientific Nutritional Health 2.6 (2018); De Alzaa / Guillaume et al. AOCS Cc 9a-48 on a YD-1 instrument; duplicate measures. One Australian supermarket bottle per oil type (initial smoke points before heating trials). Supermarket coconut (CoO, ~191°C) is filed on virgin/unrefined coconut — paper does not say “virgin,” but that reading fits better than the ISEO deodorized refined sample. Table 1 fatty-acid % also used for the high-oleic peanut row (same bottle as smoke): SFA = palmitic+stearic; MUFA = oleic+palmitoleic; PUFA from Table 5; linoleic / linolenic from Table 1. FA % treated as g/100 g oil for a nearly pure triglyceride fat.

• Vital et al. — White bean & soybean tempeh; AOAC enzymatic-gravimetric TDF on lyophilized samples (PMC6163864)

  2018

  Soybean tempeh AOAC TDF 18.96 g/100 g (insoluble 16.80, soluble 2.18) on lyophilized samples (moisture 2.57%). Catalog cell restores to wet basis with USDA SR water 59.6 g/100 g (FDC 174272): ≈7.9 g/100 g — see reading limitations.

• Aragno & Mastrocola — Dietary sugars and endogenous AGE formation (Nutrients)

  2017

  Reviews in-vitro fructation: fructose often ~7.5–10× more reactive than glucose for non-enzymatic glycoxidation of model proteins (Bunn & Higgins; Suarez et al.). Plasma fructose is normally far lower than glucose; in-vivo vascular AGE attribution remains debated.

• Ayton, J. Understanding the Smoke Point of Olive Oil (HIA OL15000)

  2016

  AOCS Cc 9a-48, Cleveland open cup. Extra virgin and virgin olive oil ranges from about 200 Australian samples. Other oils in the same presentation are mostly single samples except canola (n=6).

• Hofman et al. — Nutrition, health, and regulatory aspects of digestible maltodextrins

  2016

  Digestible MDs about 16 kJ/g (4 kcal/g); EU labeling example about 3.8 kcal/g when accounting for moisture/CHO fraction.

• Schalkwijk & Stehouwer — Fructose-mediated AGEs in metabolic disease (Adv Nutr)

  2016

  Fructose ~10× more reactive than glucose in vitro, but plasma concentration ~1% of glucose; evidence for fructose-driven vascular AGEs still incomplete. Supports cautious AGE framing, not a blood-AGE certainty claim.

• Phillips, Carlsen & Blomhoff — Total antioxidant content of alternatives to refined sugar (J Am Diet Assoc)

  2009

  FRAP assay on US retail sweeteners. Dark/blackstrap molasses highest (~4.6–4.9 mmol/100 g); maple syrup, brown sugar, honey intermediate (~0.2–0.7); refined sugar / corn syrup / agave nectar minimal (<0.01). In-vitro TAC — not a clinical antioxidant claim. Coconut sugar was not in this panel.

• Atkinson et al., International tables of glycemic index (Diabetes Care)

  2008

  Compiled GI values (glucose = 100). Form and portion matter; not a medical ranking.

• Health Canada — Novel food information: Trehalose

  2006

  Fully digestible to glucose; about 4 kcal/g; counts as sugars/carbohydrate on the Nutrition Facts table.

• Venema et al. — D-tagatose increases butyrate production by colonic microbiota (Microb Ecol Health Dis)

  2005

  Healthy adults, RCT crossover: 7.5–12.5 g/d D-tagatose for 2 weeks; in vitro / model work showed increased butyrate; high dose raised fecal lactobacilli in men. Prebiotic-like fermentation — not an ISAPP formal claim here.

• Livesey — Health potential of polyols (osmotic / laxative effects)

  2003

  Polyols can cause osmotic diarrhea / GI discomfort at higher intakes; dose and polyol differ.

• Livesey — Health potential of polyols as sugar replacers (Nutrition Research Reviews)

  2003

  Polyol GI and II compiled from clinical glycaemia studies (glucose = 100).

• Seri et al. — L-Arabinose selectively inhibits intestinal sucrase (Metabolism)

  1996

  Uncompetitive sucrase inhibition; suppresses glycemic response after sucrose ingestion in animals.

• Puspareni et al. — Glycaemic response of traditional palm sugar / Arenga pinnata (Amerta Nutrition)

  2022

  OGTT in 10 healthy adults; palm sugar GI 98.71 vs cane sugar reference. Product and process matter.

• Guerrero-Wyss et al. — D-Tagatose sweetener and glycaemia (BioMed Research International)

  2018

  Reviews GI about 3 (glucose reference) and osmotic GI effects at higher single doses.

• Iwasaki et al. — D-allulose GLP-1 release and vagal afferents (Nat Commun)

  2018

  Rodent models: oral D-allulose raises portal GLP-1, improves glucose tolerance via GLP-1R / vagal afferents. Animal mechanism — not a human diabetes-drug claim.

• FDA — calorie conversion factors for sugar alcohols (nutrition labeling)

  2016

  Labeling kcal/g × 100 for anhydrous polyol. Not a USDA assayed food row; EU averages differ. Carbohydrate ≈ 100 g/100 g by difference for the pure crystal.

• Yoshizane et al. — Glycemic responses after oral trehalose (Nutrition Journal)

  2016

  Healthy adults; 25 g load (not classical 50 g GI). Mean blood-glucose IAUC ratio vs glucose about 38%.

• Trinidad et al. — Coconut sap sugar and syrup (Acta Manilana)

  2015

  Philippine coconut sap sugar (month 0): carbohydrate ~94.9 g/100 g; total sugar ~94.1 g/100 g; K 1075 mg; Fe 0.6 mg; Zn 0.1 mg; inulin 4.57 g/100 g. Process and storage shift values.

• SUGiRS / University of Sydney GI News — coconut sugar brand test

  2014

  One commercial coconut sugar brand, ISO-style GI assay. Brand and process vary.

• Wright, Ellis & Ilag — HFCS GI control in filtered-molasses study (Plant Foods Hum Nutr)

  2014

  Healthy adults; HFCS control GI = 56 (glucose = 100). Grade (42 vs 55) not specified in the sweetener cell — composition still shifts expected GI. Also listed in the Sydney GI database.

• SUGiRS — Karo Dark Corn Syrup GI (University of Sydney GI database)

  2013

  Karo Dark Corn Syrup (USA): GI 90 (glucose = 100). SUGiRS unpublished observations, 2013, in the Sydney GI database. Dark corn syrup ≠ HFCS.

• SUGiRS — Pure Harvest Organic rice malt syrup GI (University of Sydney GI database)

  2013

  Rice malt syrup GI 98. Related high-maltose syrup context only — not barley malt syrup (USDA Syrups, malt).

• Chen et al. — Heat/filtration processing vs honey antimicrobial activity and H₂O₂ (Frontiers in Microbiology)

  2012

  In-vitro antimicrobial activity largely peroxide-linked (bee glucose oxidase → H₂O₂ on dilution); heat/filtration often reduce activity. Osmolarity and other factors also contribute. Not a wound-drug or infection-treatment claim.

• den Hartog et al. — Erythritol is a sweet antioxidant (Nutrition)

  2010

  In-vitro hydroxyl-radical scavenger; endothelium-protective signals in streptozotocin diabetic rats. Display-only mechanism — not a clinical antioxidant supplement claim.

• Van Den Eeden et al. — Aspartame ingestion and headaches, randomized crossover (Neurology)

  1994

  Self-identified susceptible volunteers: more headache-days on aspartame (~30 mg/kg/d) than placebo (33% vs 24% of days). Subset effect — not proven for all users. FDA AERS is surveillance noise, not causal proof.

• Fineli — Maltodextrin (food id 30570)

  2024

  Per 100 g: energy 385 kcal; available carbohydrate 94.8 g (Finnish food composition).

• Nayak et al. — Xylitol on dental caries and oral flora (J Int Soc Prev Community Dent)

  2014

  Review: xylitol reduces mutans streptococci and supports caries-control / remineralization context when used habitually at sufficient daily dose (often via gum). Dose and vehicle matter — not a drug claim.

• GI News / Brand-Miller — HFCS GI not published by manufacturers (University of Sydney)

  2010

  2010 note: manufacturers had not published an HFCS GI; expected near sucrose. Later Wright 2014 assayed an HFCS control — prefer that measured cell over invented 42/55 grade ranges.

• FDA — High-intensity sweeteners permitted for use in food

  2023

  Regulatory status note for intense sweeteners; not a GI assay.

• USDA FoodData Central Branded — Beyond Burger plant-based patties (FDC 2367272)

  2021 · Branded Foods · FDC 2367272

  Brand label snapshot — recipes churn. Pea-protein meat analog. Not a plate bean; Everyday plate recipes should hard-gate.

• USDA FoodData Central Branded — Impossible Burger patties (FDC 1997200)

  2021 · Branded Foods · FDC 1997200

  Brand label snapshot — recipes churn. Soy-concentrate meat analog with heme. Not a plate bean; Everyday plate recipes should hard-gate.

• High-intensity sweeteners — no available carbohydrate for classical GI

  2020

  FDA high-intensity / nonnutritive sweetener class: essentially no available carbohydrate. GI assigned 0 for open-axis ranking; energy 0 for pure culinary form (packets with fillers differ). Not a clinical GI assay in Atkinson tables.

• Bao et al. — Predicting GI/GL from macronutrients (Nutrients); maltodextrin GIi = 110

  2019

  Modeling table assigns maltodextrin GIi 110 (glucose = 100). DE and brand shift real assays; literature often cites about 85-110.

• Rizzo — Soy-Based Tempeh as a Functional Food; Table 1 Lightlife commercial tempeh fiber (Front Biosci Elite)

  2024

  Wet retail soybean tempeh label fiber compiled in Table 1 (Lightlife 7.1 g/100 g). Used because USDA SR Legacy tempeh (FDC 174272) does not report fiber. Brand-specific — not a multi-brand mean.

• Ingredion — CERELOSE anhydrous dextrose nutrition typical (USP / food grade)

  2020

  Manufacturer typical per 100 g. Used only because USDA SR Legacy has no anhydrous dextrose row.

• Riawan — Indeks glikemik gula aren cetak dan kristal (IPB undergraduate thesis)

  2017

  Proximate composition for crystal arenga sugar (total carbohydrate ~92.6 g/100 g; sucrose ~86.6 g/100 g). Thesis, not peer-reviewed journal.

• Institute of Shortening and Edible Oils, Typical Smoke, Flash & Fire Points

  2010

  AOCS Cc 9a-48, Cleveland open cup. One commercial sample per oil after deodorization, free fatty acids 0.05% or less. ISEO says this is not a statistical mean or a range.

• Eyres, L. Frying oils: selection, smoke points and potential deleterious effects for health

  2015

  Food New Zealand 15(1) Feb/Mar 2015: 30–31. Table of selected smoke points from literature with %FFA. Text cites AOCS Cc 9a-48 as the standard smoke method, but the table itself is a secondary compilation — not Eyres’s own lab series. RBD tallow fats <0.1% FFA listed at 240 °C; beef dripping (tallow) 1.0% FFA at 165 °C. Used only as secondary / unrefined-dripping readings.

Interpretation shelf

Kept off the ladder on purpose so the list can grow with sugar substitutes, seafood, and meat without pretending a review site is a lab. Use these for Methods, polarity copy, and hub essays.

• USDA FoodData Central

  Default composition database for oils now; sweeteners, meat, and seafood macros later. Ladder entries point at specific FDC foods.

  Cooking oils · Sweeteners · Meat · Seafood

• Examine

  Independent evidence grades on supplements and ingredients (e.g. allulose and glycemia). Cite for what trials say — not for g/100g cells.

  Sweeteners

• Heat / oxidative stability vs smoke point (cooking-oil lab framing)

  Lab comparisons and reviews: initial smoke point correlates poorly with polar compounds / heating performance; total PUFA load and oxidative / thermo-oxidative stability are stronger signals than smoke. Grounds PUFA↓ as the heat-stability core on eater heat recipes — not a cell primary for an invented assay.

  Cooking oils

• Sci Rep — cooking oil fumes, extractor use, lung cancer (nonsmoking Han Chinese women)

  Observational dose–response between cumulative cooking-fume exposure and lung cancer; long-term extractor use associated with ~50% lower risk in this study. Why chef-air exists as a category — not proof that oil brand A is safer than B by smoke point alone.

  Cooking oils

• Meta-analysis — cooking oil fumes & lung cancer in Chinese nonsmoking women

  Pooled association of cooking-oil-fume exposure (and lacking a ventilator) with lung cancer in nonsmoking women. Supports the chef-air question; still not an oil-by-oil assay.

  Cooking oils

• Shanghai cohort — kitchen ventilation, cooking fuels, lung cancer

  Prospective never-smoking women: poor ventilation associated with higher lung-cancer risk; coal + poor ventilation stronger; cooking oil use alone not significant. Honesty rail for chef-air — ventilation/fuel often dominate oil type.

  Cooking oils

• Harvard T.H. Chan — The Nutrition Source

  Public-health framing on fat types (prefer less sat; unsaturated / MUFA-rich oils; plant vs fish omega-3). Primary cite for weighted-recipe polarity — not g/100g cells.

  Cooking oils · Sweeteners

• Dietary Guidelines for Americans — saturated fat guidance

  Population guidance to keep saturated fat under ~10% of calories and replace sat with unsaturated fats in the eating pattern — grounds sat↓ weights, not our decimal mix.

  Cooking oils

• American Heart Association — saturated fat limits

  Often tighter sat-fat targets than DGA; supports giving sat↓ the largest weight on heart-lean recipes. Not a treatment algorithm.

  Cooking oils

• Peter Attia, MD

  Deep metabolic commentary (insulin resistance, fructose, fat metabolism). Context for Methods — only cite a number if the piece points at a primary paper.

  Cooking oils · Sweeteners

• FDA — Advice about Eating Fish

  Mercury and serving guidance for fish. Pair with USDA for nutrient composition when the seafood hub lands.

  Seafood

• Monterey Bay Aquarium — Seafood Watch

  Sustainability ratings and practical pick lists. Not the primary Omega-3 or mercury assay — USDA + FDA cover those numbers.

  Seafood