Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Yogurt, Plain, Whole Milk belongs to the Dairy and Egg Products group in the USDA FoodData Central database. Per 100 grams, it provides 61.0 kcal, 3.5g protein, 4.7g carbohydrate, and 3.2g fat — of which 2.1g is saturated (65.6% of total fat).
It counts as minimally processed, so it sits near the whole-food end of the Mediterranean-style pattern. Sodium comes in at 46.0mg per 100g, a moderate amount that fits comfortably in most days. Every figure here traces back to the USDA nutrition data the site is built on, assessed with the same AASLD 2023 standards throughout.
Rated Limit, Yogurt, Plain, Whole Milk is best kept occasional — portion and frequency matter more than the label alone.
In context, yogurt, plain, whole milk is balanced across protein (4g), fat (3g), and carbohydrate (5g) per 100g. The database lists a typical serving of 113g; keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Dairy and Egg Products group, yogurt, plain, whole milk 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.
Should I avoid Yogurt, Plain, Whole Milk with fatty liver?
Yes, Yogurt, Plain, Whole Milk should generally be avoided with fatty liver. Saturated fat: 66% of total fat. The current clinical guidelines emphasize reducing saturated fat intake and choosing unsaturated fats instead. Yogurt, Plain, Whole Milk should be consumed daily, with a serving size of 1-2 pieces.
What are the key nutrients in Yogurt, Plain, Whole Milk for fatty liver?
Per 100g, Yogurt, Plain, Whole Milk contains 3.5g protein, 3.2g fat (2.1g saturated), 5g carbs, 0.0g fiber, and 61 calories. For fatty liver, focus on the ratio of saturated to total fat and the fiber content. Foods with higher fiber and lower saturated fat are generally more supportive of liver health.
What makes Yogurt, Plain, Whole Milk a problem food for fatty liver?
The main concern with Yogurt, Plain, Whole Milk is Saturated fat: 66% of total fat. Foods in the Limit category typically contribute to liver fat accumulation through mechanisms like increased de novo lipogenesis from added sugars, saturated fat-driven inflammation, or the metabolic effects of heavy processing. Swapping Yogurt, Plain, Whole Milk with lean poultry, fish, or plant-based proteins is a practical first step toward a liver-friendly diet.
Can I substitute Yogurt, Plain, Whole Milk with something more liver-friendly?
Yes, good substitutes for Yogurt, Plain, Whole Milk 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.
Should I measure my portion of Yogurt, Plain, Whole Milk for fatty liver?
Yes, portion awareness is helpful for managing fatty liver. A serving of Yogurt, Plain, Whole Milk is 113g (113.0g), daily. Using visual cues — such as comparing protein portions to the size of your palm — can make portion control easier without weighing every meal.
What does the Limit rating mean for Yogurt, Plain, Whole Milk?
A Limit rating means that Yogurt, Plain, Whole Milk should generally be limited or avoided due to its nutritional profile. Saturated fat: 66% 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.
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.