Bacon

Processed meat linked to increased cancer risk, high sodium content associated with hypertension, saturated fat contributing to cardiovascular risk

Sausage

Increased risk of colorectal cancer, cardiovascular disease, high sodium content, saturated fat, preservatives, potential carcinogens

Ham

High sodium content, potential nitrosamine formation, processed meat carcinogenicity risk, saturated fat

Organic Hash Browns

High calorie and fat content depending on frying method, acrylamide formation during high-temperature cooking, potential for high sodium if salted, processing intensity

Syrup

High sugar content associated with excessive caloric intake, potential contribution to dental caries, may elevate risk of obesity and metabolic disorders with high consumption

Artificial Flavor

Potential allergens, possible irritants, ultra-processed, lack of compositional transparency

Artificial Color

Potential allergenicity, hyperactivity in sensitive children, possible carcinogenic contaminants, regulatory restrictions in some jurisdictions

Emulsifiers

Potential gastrointestinal irritation, possible alteration of gut microbiota, ultra-processed additive, some types associated with increased intestinal permeability

Thickeners

Ultra-processed, possible gut irritation (with some types, e.g., carrageenan), potential microbiome disruption, limited nutritional value, possible allergic reactions

Acidity regulators

Possible dental erosion with excessive consumption, gastrointestinal irritation in sensitive individuals, potential to disrupt mineral absorption if consumed in high amounts

Additional flavors or sweeteners

Lack of transparency, potential for synthetic additives, may contain ultraprocessed components, possible allergen or irritant exposure

Colorants

Skin irritation, eye irritation, potential allergenicity, some synthetic colorants may contain trace impurities with toxicological concerns

Flavors

Lack of transparency, potential presence of synthetic chemicals, possible allergen or sensitizer, ultra-processed ingredient

Butter

Source of fat-soluble vitamins (A, D, E, K), provides energy, contributes to flavor and texture in foods

Milk

Source of calcium, protein, vitamins, and fats in food products

Flour

Provides carbohydrates and protein, fundamental baking ingredient to provide structure and texture

Sugar

Provides caloric energy, enhances palatability

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Baking powder

Leavening agent facilitating texture and volume in baked goods

Vanilla Extract

Provides natural vanilla flavor, used as a flavor enhancer

Cinnamon

Flavoring agent, antioxidant properties, potential modulation of blood glucose levels at dietary amounts

Oil

Provides dietary fat, source of energy, aids absorption of fat-soluble vitamins

Water

Essential for hydration, solvent for biochemical reactions, supports life

Yeast

Supports fermentation processes, contributes B vitamins and proteins, aids leavening

Lecithin

Emulsification properties aiding in product stability and texture, source of phosphatidylcholine which is a component of cell membranes

Vanillin

Provides vanilla flavor, widely used as a flavoring additive

Preservatives

Prevents microbial spoilage, extends product shelf life, ensures product safety

Stabilizers

Enhance product efficacy and shelf-life, maintain stability of active ingredients

Antioxidants

Prevent oxidation, prolong product shelf life, protect against oxidative degradation

Sweeteners

Provide sweetness and palatability, can reduce calorie content when replacing sugar

Flavor Enhancers

Improves palatability of foods, may reduce need for added salt or sugar

Gelling Agent E418

Improves texture and stability of food products, enables gel formation and emulsion stability

Humectant [E422]

Moisture retention, improves texture and shelf-life

Anti-Caking Agents

Food-Grade Anti-Foam Agent

May cause digestive discomfort at high doses, potential for allergic reactions

Glazing agents

Improves appearance, extends shelf life by reducing moisture loss, protects food surface

Leavening Agents

Facilitates dough/batter rising, improves texture and volume of baked goods

Raising Agents

Leavening, improves texture and volume of baked goods

Color Additives

Visual appeal, product identification, enhancement of consumer acceptance

Preservative agent

Prevents microbial contamination, prolongs product shelf life, maintains product safety

Stabilizing agents

Maintain product stability, efficacy, shelf-life, and uniformity

Thickening Agents

Improves texture and mouthfeel, stabilizes food products, enhances sensory qualities, some like guar gum also contribute dietary fiber

Sweetening Agent (INS 965)

Provides sweetness with lower caloric content than sugar, does not raise blood glucose rapidly

Food-grade acidulants

pH control, preservative effect, flavor enhancement

Acidity regulating agent

Maintains food safety and stability, improves taste and texture

Agent d'humectation (sorbitol)

Moisturizing effect on skin, helps maintain product consistency and prevent drying out, improves user comfort

Antioxidants (Agentes de protección contra la oxidación)

Prevents oxidation, extends product shelf life, maintains product quality

Thickener (E415)

Improves texture and stability, enhances moisture retention

Eggs

High-quality protein source, provides essential amino acids, contains important nutrients including vitamin D, B vitamins, and choline

Toast

Carbohydrate energy source, fiber and micronutrients depending on bread type

Pancakes

Source of carbohydrates and some protein and micronutrients depending on recipe

Food Acids

Acidity regulation, flavor enhancement, antimicrobial effects

Antioxidant Agents

Preservation of food quality, prevention of lipid oxidation

Acidity Regulating Agents

pH control, preservation, flavor balancing

Humectant Agents

Maintain food moisture, improve texture and shelf life

Preservative Agents

Prevention of microbial spoilage, food safety maintenance