Tyson Foods, Inc. — Hash Brown Flavored Shaped Chicken Breast Pattie Fritters with Rib Meat Fully Cooked Chicken Nuggets, Hash Brown
by Tyson Foods, Inc.MRT 176 Panel Triggers Identified
Clinical Product Assessment
Tyson Foods, Inc. 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 6 MRT-tested substances (Chicken, Wheat, Potato, Yeast, Cow’s Milk, and Whey), making it unsuitable for the initial elimination phases of the LEAP protocol. Furthermore, the presence of truncated ingredients (‘m’) and ‘butter flavor’ introduces potential unknown triggers. Introduction should only occur in Phase 3 under the supervision of a Certified LEAP Therapist.
Risk Summary
- Risk Classification: High Risk
- MRT Triggers Identified: 6
- Safe Ingredients: 4
- Unknown/Ambiguous: 2 (butter flavor, m (truncated ingredient))
- 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 |
|---|---|---|
| chicken breasts | Chicken | Direct Match |
| bleached wheat flour | Wheat | Direct Match |
| wheat flour | Wheat | Direct Match |
| potatoes | Potato | Direct Match |
| autolyzed yeast extract | Yeast (Baker’s) | Direct Match |
| cream | Cow’s Milk | Direct Match |
| whey | Whey | Direct Match |
Unknown / Ambiguous Ingredients
The following ingredients could not be definitively mapped to the MRT 176 panel: butter flavor, m (truncated ingredient). Patients should treat these as potential triggers until MRT testing confirms safety.
LEAP Protocol Guidance
With 6 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: 023700047601
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
Chicken is tested independently from other poultry on the MRT panel. Cross-reactivity with turkey or eggs is not assumed — each is measured separately.
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.
Potato is an MRT-tested substance that also appears as modified food starch, potato starch, and potato flour. One of the nightshade family foods tested on the panel.
Baker's yeast (Saccharomyces cerevisiae) is MRT-tested. Found in bread, rolls, pizza dough, and fermented foods. Also present as yeast extract, a common flavor enhancer in savory products.
One of the most commonly reactive substances on the MRT panel. Found in dairy products and many processed foods as whey, casein, or milk solids. Cross-reactive with goat and sheep milk in some patients.
Whey is a dairy-derived protein tested separately from whole cow's milk on the MRT panel. Found in protein powders, baked goods, processed cheese, and many sports nutrition products.
What This Means For Your Diet
With 6 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 6 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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