Fat and/or oil ingredients:

These ingredients are usually listed by their specific common or usual name (e.g., beef fat, cottonseed oil) in descending order by weight. The oil with the largest amount by weight is listed first. The oil with the least amount by weight is listed last. An FDA regulation states that fat "and/or" oil ingredients must be listed if the fat sometimes changes in an FDA product. For example: "Contains one or more of the following: soybean oil, sesame oil, cottonseed oil and/ or palm oil."

Low fat/ Lean/ Extra lean:

Can be used to describe meat, poultry, seafood and game. All of the following must be true to call the meat lean or extra lean:

  • Lean: Less than 10 grams of fat, less than 4 grams of saturated fat, and less than 95 milligrams of cholesterol per serving and per 100 grams (about 3 1/2 ounces).
  • Extra Lean: Less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 milligrams of cholesterol per serving and per 100 grams.

Note: The terms "low fat" and "lean" can be used on meat products and poultry products (except ground beef and hamburger) that are not more than 10 percent fat by weight. The term "extra lean" may be used on meat products and poultry products (except ground beef and hamburger) if the product is no more than 5 percent fat by weight. For "low fat," "lean" or "extra lean" products, the actual amount of fat in the product must be shown (e.g., contains 4 percent fat). Products are not allowed to become "lean" by the addition of water or extenders unless they meet the criteria for "lean" before processing.

The terms "lean" or "extra lean" may be used on ground beef or hamburger that contains no more than 22.5 percent fat by weight. (This is a 25 percent reduction in fat from the regulatory standard of 30 percent fat.) In each case, both the percentage of fat and lean must be shown on the label. Because the same standard applies to "lean" and"extra lean" ground beef and hamburger, check the label or ask your butcher to find out the exact fat content.

State requirements may differ from those of the USDA. Also, state requirements for "lean" and "extra lean" ground beef and hamburger vary. However, labels that state the fat and lean content of the product let consumers know what they are buying.

Leaner/ Lower fat/ Less fat:

(USDA policy.) Comparative terms about lean or fat content such as "leaner," "lower fat" or "less fat" may be used if there is at least a 25 percent reduction in fat or an increase in lean content in a suitable comparison. (Such a comparison might be to government standards, to similar products on the market, or to the average analysis of similar products as referenced in the Composition of Foods Agriculture Handbook, No. 8.) An explanation for the claim and the comparison must be included on the label. For example: "Leaner Italian sausage. This product contains 24 percent fat, which is 30 percent less fat than allowed by the USDA standard for Italian sausage."

Lite/ Light/ Lightly:

(USDA policy.) These terms usually suggest that a product have fewer calories than a similar product. However, they can also mean that a product has less fat, salt, sodium, breading or other ingredients than a similar product. Lite/ Light/ Lightly can be used when there is one-third fewer calories or 50 percent less fat per serving; if more than half the calories are from fat, or fat content that is reduced by 50 percent or more.

For USDA products that are unquestionably low in calories, fat, salt, breading or sodium, there is an alternative policy. To carry the label "light," "lite" or "lightly," the product must simply show the actual amount of the calories, fat, salt, breading or sodium. Also, the product must meet the following standard in the category that applies:

  • Calories: no more than 40 calories per serving and no more than 0.4 calories per gram
  • Fat and breading: no more than 10 percent

Low calorie:

(FDA regulation and USDA policy.) Products with no more than 40 calories per serving and no more than 0.4 calories per gram. The food may be low-calorie food." However, foods naturally low in calories cannot be labeled "low calorie" immediately before the name of the food. This placement on the label would suggest that the food has been changed to lower its calories with respect to similar foods.

Low fat:

(FDA regulation that applies to most milk and most milk products.) The term "low fat" refers to milk and milk products that have had some degree of milk-fat removed. A "low fat" milk, yogurt or cottage cheese must contain one of the following milk-fat contents by weight: 0.5, l.0, 1.5, 2.0 percent. The milk or milk product's calories from fat can vary depending on the percent of milk-fat in it. For example, 2 percent milk is a "low fat" milk and derives 35 percent of its calories from fat. (Skim milk gets about 7 percent of its calories from fat. Skim milk may be a more healthful choice for people trying to reduce their total fat intake.) Individual states may change the U.S. standards for the milk-fat content of milk.

Low Saturated Fat:

1 gram or less per serving (e.g., low saturated fat margarine)
3 grams or less per serving (e.g., low fat bologna)

Percent fat free:

(USDA policy.) A statement about a meat product's or poultry product's fat content that shows the portion of lean. This description is based on the percent of fat by total weight of the product (including water). Percent fat-free statements are acceptable if the label also states the product's fat content. For example "95 percent fat free. Contains 5 percent fat."

Listing the percent of fat is important. The consumer may think "95 percent fat free" means that 95 percent of the fat has been removed. By stating the percent of fat, the label indicates that the "95 percent fat free" refers only to the portion of the product that is not fat.

Because percent fat-free statements are based on the percentage of fat by total weight, not calories, the consumer may be confused. The chart on page 87 illustrates the difference between "percent fat free" and "percentage of calories from fat."

Reduced calorie:

(FDA regulation.) Product containing at least 25 percent fewer calories per serving when compared with a similar food. The label must have a statement that describes the comparison. These products may be labeled "reduced calorie," "reduced in calories," or "a reduced-calorie food."

Source:  The Food and Drug Administration