Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Cheese, Pasteurized Process, Cheddar or American, Low Sodium belongs to the Dairy and Egg Products group in the USDA FoodData Central database. Per 100 grams, it provides 376.0 kcal, 22.2g protein, 1.6g carbohydrate, and 31.2g fat — of which 19.65g is saturated (63.0% of total fat).
This is a minimally processed food, staying close to its natural state rather than a manufactured one. Sodium is moderate — 7.0mg per 100g — which slots easily into a normal day. 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 Limit rating on Cheese, Pasteurized Process, Cheddar or American, Low Sodium means keeping it occasional; portion size and how often it appears matter more than the tag.
In context, cheese, pasteurized process, cheddar or american, low sodium is a genuinely protein-dense choice (22g per 100g), which makes it useful when keeping portions moderate. 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, cheese, pasteurized process, cheddar or american, low sodium 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.
Can I include Cheese, Pasteurized Process, Cheddar or American, Low Sodium in my fatty liver meal plan?
Cheese, Pasteurized Process, Cheddar or American, Low Sodium falls under the Limit category for fatty liver. Saturated fat: 63% of total fat. A practical approach is to stick to a serving of 1-2 pieces, prepared using proper preparation. The AASLD clinical guidance emphasizes a Mediterranean-style diet as the preferred dietary framework for managing MASLD.
What are good alternatives to Cheese, Pasteurized Process, Cheddar or American, Low Sodium for fatty liver?
Instead of Cheese, Pasteurized Process, Cheddar or American, Low Sodium, consider lean poultry, fish, or plant-based proteins. These alternatives are more aligned with the Mediterranean diet and the AASLD recommendations for fatty liver management. The key is to choose foods with lower saturated fat, no added sugar, and minimal processing.
What does the Limit rating mean for Cheese, Pasteurized Process, Cheddar or American, Low Sodium?
A Limit rating means that Cheese, Pasteurized Process, Cheddar or American, Low Sodium should generally be limited or avoided due to its nutritional profile. Saturated fat: 63% 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.
How many grams of Cheese, Pasteurized Process, Cheddar or American, Low Sodium can I have on a fatty liver diet?
A standard serving of Cheese, Pasteurized Process, Cheddar or American, Low Sodium is 113g (113.0g). daily. Keeping portions in check is essential because even nutrient-dense foods can contribute to caloric surplus and liver fat storage when overconsumed.
Is Cheese, Pasteurized Process, Cheddar or American, Low Sodium high in saturated fat?
Cheese, Pasteurized Process, Cheddar or American, Low Sodium contains 19.6g of saturated fat per 100g (63.0% 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 Cheese, Pasteurized Process, Cheddar or American, Low Sodium 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.