Let’s look at Food Labels.
Ever wonder about the difference between "reduced fat" and "low fat"? Or does "calorie free" on a label really mean no calories? The Food and Drug Administration (FDA) has strict guidelines on how these food label terms can be used.
Here are some of the most common claims seen on food packages and what they mean:
Low calorie: 40 calories or less per serving
Low cholesterol: 20 mg or less and 2 grams or less of saturated fat per serving
Reduced: At least 25 percent less of the specified nutrient or calories than the usual product
Good source of: Provides at least 10 to 19 percent of the Daily Value of a particular vitamin or nutrient per serving
Calorie free: Less than five calories per serving
Fat free/sugar free: Less than ½ gram of fat or sugar per serving
Low sodium: 140 mg or less of sodium per serving
High in: Provides 20 percent or more of the Daily Value of a specified nutrient per serving
High fiber: Five or more grams of fiber per serving
The FDA also sets standards for health-related claims on food labels to help consumers identify foods that are rich in nutrients and may help to reduce their risk for certain diseases. For example, health claims may highlight the link between calcium and osteoporosis, heart disease and fat or high blood pressure and sodium.
Courtesy of Academy of Nutrition and Dietetics Reviewed November 2012