The following definitions have been established
by the government for use on packaged foods. Manufacturers must
comply with these definitions in order for terms such as "low fat"
or "cholesterol free" to appear on their labels.
| Calorie
Free |
Less than 5 calories per serving.
|
| Low
Calorie |
40 calories or less per serving.
|
| "Light"
or "Lite" |
1/3 fewer calories or 50% less fat
per serving; if more than half the calories are from fat, fat
content must be reduced by 50% or more. |
| Fat
Free |
Less than 1/2 gram of fat per serving.
|
| Low
Fat |
3 grams of less fat per serving.
|
| Cholesterol
Free |
Less than 2 milligrams cholesterol
per serving and 2 grams or less saturated fat per serving. |
| Low
Cholesterol |
20 milligrams or less cholesterol
per serving and 2 grams or less saturated fat per serving. |
| Sodium
Free |
Less than 5 milligrams sodium per
serving. |
| Light
in Sodium |
50% less sodium per serving; food
must have more than 40 calories or 3 grams of fat per serving.
|
| Low
Sodium |
140 milligrams or less sodium per
serving. |
| Very
Low Sodium |
35 milligrams or less sodium per
serving. |
| High
Fiber |
5 grams or more fiber per serving.
|