Campbell Soup Company — Swanson Soup Chicken Noodle
by CAMPBELL SOUP COMPANYMRT 176 Panel Triggers Identified
Clinical Product Assessment
Campbell Soup Company manufactures this product, which has been analyzed against the full MRT 176 panel — comprising 149 foods and 27 chemical additives — to identify potential immune-mediated sensitivities.
MRT Safety Assessment
This product contains 7 MRT-tested substances: Wheat, Egg Yolk, Egg White, Onion, Carrot, Celery, and Sodium Metabisulfite (present as sulfites). The presence of ‘spices’ also introduces unknown components that may contain additional MRT triggers. Given the high number of reactive substances, this product is considered high risk and is restricted to Phase 3 (Maintenance) under practitioner guidance.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 7
- Safe Ingredients: 5
- Unknown/Ambiguous: 1 (spices)
- LEAP Phase Compatibility: Phase 3 — Practitioner Guided
Flagged Ingredient Mapping
The following ingredients were identified as matching substances on the MRT 176 panel:
| Ingredient | Maps To (MRT Panel) | Match Type |
|---|---|---|
| semolina [wheat] | Wheat | Direct Match |
| eggs | Egg Yolk | Direct Match |
| eggs | Egg White | Direct Match |
| egg whites | Egg White | Direct Match |
| onions* | Onion | Direct Match |
| carrots* | Carrot | Direct Match |
| celery* | Celery | Direct Match |
| sulfites | Sodium Metabisulfite | Chemical Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: spices. Patients should treat these as potential triggers until MRT testing confirms safety.
LEAP Protocol Guidance
With 7 MRT-tested substances identified, this product is not recommended during Phase 1 or Phase 2. Phase 3 (Maintenance) patients should consult their Certified LEAP Therapist.
UPC Code: 00051000231864
Assessment Methodology
This assessment was generated using Wellbloom’s automated clinical analysis pipeline. Each ingredient was cross-referenced against the complete MRT 176 panel — including 149 food antigens and 27 chemical additives.
This is procedural data interpretation, not medical guidance. Always consult your Certified LEAP Therapist.
Understanding These Triggers
A major grain trigger distinct from celiac disease. MRT measures inflammatory mediator release to wheat protein, not IgE-mediated gluten allergy. Found in bread, pasta, and many processed foods.
Egg yolk is tested independently from egg white on the MRT panel. Some patients react to one but not the other. Common in baked goods, sauces, and enriched pastas.
Egg white protein (albumin) is a common MRT trigger. It appears in baked goods, mayonnaise, and many processed foods. Egg yolk is tested separately on the MRT panel.
Onion is tested as a standalone substance on the MRT panel. It appears in seasonings, soups, sauces, and most savory processed foods. Often hidden as "dehydrated onion" or "onion powder" in spice blends.
Carrot is an individually tested vegetable on the MRT panel. Found in soups, baby food, juice blends, and many vegetable-based processed foods. Related to celery in the Apiaceae family.
Celery is tested on the MRT panel and recognized as a major allergen in Europe. Found in soups, spice blends, and Bloody Mary mixes. Celery seed and celery salt also contain the reactive proteins.
What This Means For Your Diet
With 7 identified triggers, this product has a high concentration of MRT-tested substances. The probability that at least one of these triggers is reactive on your personal panel is statistically significant.
This product is not recommended during Phase 1 (Elimination) or Phase 2 (Reintroduction). It may only be considered during Phase 3 (Maintenance) after your Certified LEAP Therapist has confirmed that all 7 substances scored Green on your individual MRT results.
Products with 3 or more MRT panel triggers require individualized evaluation. Do not attempt to self-assess — your CLT has the clinical training to weigh multiple reactive substances and potential cross-reactivity.
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