Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Margarine, Industrial, Soy and Partially Hydrogenated Soy Oil, Use for Baking, Sauces and Candy belongs to the Fats and Oils group in the USDA FoodData Central database. Per 100 grams, it provides 714.0 kcal, 0.2g protein, 0.7g carbohydrate, and 80.0g fat — of which 16.32g is saturated (20.4% of total fat).
Its processing is minimal, which puts it near the whole-food end of what the Mediterranean pattern prefers. The sodium content is 886.0mg per 100g, fairly high, which argues for pairing it with lighter-sodium foods. All of these figures come from the USDA database this site is built around, scored with the same AASLD 2023 rules used everywhere here.
The Recommended rating on Margarine, Industrial, Soy and Partially Hydrogenated Soy Oil, Use for Baking, Sauces and Candy means it works as a regular item in a Mediterranean-style week, the approach the AASLD favors for MASLD.
In context, margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy is carries 886mg of sodium per 100g — the main thing to budget around rather than the fat. The database lists a typical serving of 1 tbsp (14g); keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Fats and Oils group, margarine, industrial, soy and partially hydrogenated soy oil, use for baking, sauces and candy sits where it does because of the numbers above — the saturated-fat share, added sugar, and processing checks that decide every rating on this site. The rating is not a verdict on the food as a whole; it is a verdict on how it fits the Mediterranean pattern recommended for MASLD.
What does the research say about Margarine, Industrial, Soy and Partially Hydrogenated Soy Oil, Use for Baking, Sauces and Candy for fatty liver?
Based on the AASLD 2023 practice guidance, Margarine, Industrial, Soy and Partially Hydrogenated Soy Oil, Use for Baking, Sauces and Candy is classified as Recommended for individuals with fatty liver disease. Saturated fat: 20% of total fat. The recommended serving is 1-2 tablespoons, daily. When in doubt, consult your healthcare provider for personalized dietary advice.
What does the Recommended rating mean for Margarine, Industrial, Soy and Partially Hydrogenated Soy Oil, Use for Baking, Sauces and Candy?
A Recommended rating means that Margarine, Industrial, Soy and Partially Hydrogenated Soy Oil, Use for Baking, Sauces and Candy can be safely included in a fatty liver diet when consumed in appropriate portions. Saturated fat: 20% of total fat. Choosing whole, minimally processed foods is generally recommended for optimal liver health. This rating system is designed to help you make informed choices aligned with the Mediterranean diet framework recommended by the AASLD for managing MASLD.
What is the sodium content of Margarine, Industrial, Soy and Partially Hydrogenated Soy Oil, Use for Baking, Sauces and Candy?
Margarine, Industrial, Soy and Partially Hydrogenated Soy Oil, Use for Baking, Sauces and Candy has 886mg of sodium per 100g. This is relatively high in sodium. Consider low-sodium alternatives or rinsing canned versions. The AASLD guidelines do not specifically restrict sodium for fatty liver, but managing sodium intake supports on the whole cardiovascular health, which is often a concern for individuals with MASLD.
How much Margarine, Industrial, Soy and Partially Hydrogenated Soy Oil, Use for Baking, Sauces and Candy can I eat per day with fatty liver?
The recommended portion of Margarine, Industrial, Soy and Partially Hydrogenated Soy Oil, Use for Baking, Sauces and Candy for someone with fatty liver is 1-2 tablespoons, daily. Portion control matters because excess calories — regardless of source — can contribute to liver fat accumulation. Even liver-friendly foods should be eaten in appropriate amounts.
Data Sources
Nutritional data from USDA FoodData Central. Verdict engine based on AASLD 2023 Practice Guidance and ADA 2024 Standards of Care. This is dietary reference information, not medical advice. Always consult your healthcare provider before making dietary changes.