Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Sour Dressing, Non-butterfat, Cultured, Filled Cream-type belongs to the Dairy and Egg Products group in the USDA FoodData Central database. Per 100 grams, it provides 178.0 kcal, 3.2g protein, 4.7g carbohydrate, and 16.6g fat — of which 13.27g is saturated (79.9% of total fat).
Its processing is minimal, which puts it near the whole-food end of what the Mediterranean pattern prefers. The sodium level is moderate at 48.0mg per 100g, easy enough to fit within a typical day. Every figure here traces back to the USDA nutrition data the site is built on, assessed with the same AASLD 2023 standards throughout.
Since Sour Dressing, Non-butterfat, Cultured, Filled Cream-type is rated Limit, treat it as an occasional food — the serving size and frequency do the real work.
In context, sour dressing, non-butterfat, cultured, filled cream-type is balanced across protein (3g), fat (17g), and carbohydrate (5g) per 100g. The database lists a typical serving of 12g; keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Dairy and Egg Products group, sour dressing, non-butterfat, cultured, filled cream-type 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 Sour Dressing, Non-butterfat, Cultured, Filled Cream-type for fatty liver?
Based on the AASLD 2023 practice guidance, Sour Dressing, Non-butterfat, Cultured, Filled Cream-type is classified as Limit for individuals with fatty liver disease. Saturated fat: 80% of total fat. The recommended serving is 1-2 pieces, daily. When in doubt, consult your healthcare provider for personalized dietary advice.
What is the serving size of Sour Dressing, Non-butterfat, Cultured, Filled Cream-type for fatty liver?
A single serving of Sour Dressing, Non-butterfat, Cultured, Filled Cream-type is 12g. daily. The Med diet pattern framework suggests filling one-quarter of your plate with protein, one-quarter with whole grains, and half with vegetables for optimal liver health.
What does the Limit rating mean for Sour Dressing, Non-butterfat, Cultured, Filled Cream-type?
A Limit rating means that Sour Dressing, Non-butterfat, Cultured, Filled Cream-type should generally be limited or avoided due to its nutritional profile. Saturated fat: 80% 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.
Can I substitute Sour Dressing, Non-butterfat, Cultured, Filled Cream-type with something more liver-friendly?
Yes, good substitutes for Sour Dressing, Non-butterfat, Cultured, Filled Cream-type include lean poultry, fish, or plant-based proteins. When making swaps, focus on reducing saturated fat and added sugar while increasing fiber and nutrient density. Even small substitutions can have a cumulative positive effect on liver health over time.
Why is Sour Dressing, Non-butterfat, Cultured, Filled Cream-type not recommended for fatty liver?
Sour Dressing, Non-butterfat, Cultured, Filled Cream-type is classified as Limit because Saturated fat: 80% of total fat. The AASLD 2023 practice guidance identifies foods high in saturated fat, added sugar, and those that are heavily processed as independent risk factors for worsening liver steatosis and inflammation. Choosing alternatives like lean poultry, fish, or plant-based proteins can help support liver health.
Is Sour Dressing, Non-butterfat, Cultured, Filled Cream-type high in saturated fat?
Sour Dressing, Non-butterfat, Cultured, Filled Cream-type contains 13.3g of saturated fat per 100g (79.9% of total fat). The AASLD guidance recommends limiting saturated fat intake to support liver health. This is relatively high. The AASLD recommends limiting saturated fat to reduce liver fat accumulation. Pairing Sour Dressing, Non-butterfat, Cultured, Filled Cream-type with fiber-rich vegetables can help mitigate the impact of dietary fat on liver metabolism.
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.