Guide to Food Label Claims

Fat

Fat-free: less than 0.5 grams (g) per labeled serving size
Low-fat: 3 g or less per reference amount and, if the serving size is 30 g or less or 2 tablespoons or less, per 50 g of the food
Reduced or less fat: at least 25 percent less per serving than reference food

Saturated Fat

Saturated fat free: less than 0.5 g and less than 0.5 g trans fatty acids per serving. (Trans fatty acid is found in solid fat products, like margarine and vegetable shortenings. Evidence suggests that trans fatty acid has the same effect on blood cholesterol as saturated fat; therefore, FDA believes the level of trans fatty acid should be limited in products claiming to be "saturated fat free.")
Low saturated fat: 1 g or less per serving and not more than 15 percent of calories from saturated fatty acids
Reduced or less saturated fat: at least 25 percent less per serving than reference food

Cholesterol

Cholesterol-free: less than 2 milligrams (mg) and 2 g or less of saturated fat per serving
Low-cholesterol: 20 mg or less and 2 g or less of saturated fat per serving and, if the serving is 30 g or less or 2 tablespoons or less, per 50 g of the food
Reduced or less cholesterol: at least 25 percent less than reference food and 2 g or less of saturated fat per serving

The following claims can be used to describe meat, poultry, seafood, and game meats.

Lean: less than 10 g fat, 4.5 g or less saturated fat, and less than 95 mg cholesterol per reference amount and per 100 g
Extra lean: less than 5 g fat, less than 2 g saturated fat, and less than 95 mg cholesterol per reference amount and per 100 g

Healthy

• "low-fat," "low saturated fat," with 60 mg or less cholesterol per serving (or, if raw meat, poultry and fish, "extra lean")
• at least 10 percent of Daily Value for one or more of vitamins A and C, iron, calcium, protein, and fiber per serving
• 480 mg or less sodium per serving, and, if the serving is 30 g or less or 2 tablespoons or less, per 50 g of the food. (After Jan. 1, 1998, maximum sodium levels drop to 360 mg.)

Fiber

High-fiber: 5 g or more per serving
Good source of fiber: 2.5 g to 4.9 g per serving
More or added fiber: at least 2.5 g more per serving than the reference food. (The label will say the food has 10 percent more of the Daily Value for fiber.)
Foods making claims about increased fiber content also must meet the definition for "low-fat" or the amount of total fat per serving must appear next to the claim.