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Cholesterol
free/No cholesterol:
A proposed FDA regulation would allow a food
with fewer than 2 milligrams of cholesterol per serving and 2 grams or less saturated fat
per serving to carry the "cholesterol-free" or "no-cholesterol" label.
When the regulation becomes effective, either of the terms "cholesterol free" or
"no cholesterol" can be used. However, these terms would be allowed only when
the food has no more than 5 grams of total fat per serving and no more than 2 grams of
saturated fat per serving. Also, the product must contain no more than 20 percent fat per
serving by dry weight and no more than 6 percent saturated fat per serving by dry weight.
Currently, foods that are higher in fat do not need
to meet these requirements for a "cholesterol-free" or
"no-cholesterol" label. An example is a "cholesterol-free" milk
chocolate creamy frosting (ready prepared), that lists 6 grams of total fat, 2 grams of
saturated fat and 0 milligrams of cholesterol per serving. Examples of products labeled
"cholesterol free" or "no cholesterol" under the new proposal may be a
low-calorie dressing, egg substitutes and cholesterol free, non-fat frozen desserts.
Low cholesterol:
(USDA guideline.) There are no written
policies for cholesterol claims on USDA-supervised products. However, the USDA provides
guidelines to manufacturers for using cholesterol terms on meat products and poultry products.
The USDA generally considers a food with 20 milligrams cholesterol per 3.5 ounces (100
grams) as "low cholesterol." For example, a frozen dinner weighing 10.5 ounces
(300 grams) could have 60 milligrams of cholesterol and show the label "low
cholesterol." If a cholesterol claim appears, the product label must list the USDA
abbreviated or full nutrition information and milligrams of cholesterol per serving.
A proposed FDA regulation would allow a food
with 20 milligrams or less of cholesterol per serving to carry the
"low-cholesterol" label. "Low-cholesterol" FDA foods would have to
meet the total fat and saturated fat requirements under "cholesterol free." An
example of a "low cholesterol" food could be a frozen entree that is low in
cholesterol.
Milligram (mg).
A metric unit of weight equal to one-thousandth of
a gram. (About 28 grams equal one ounce.) Food labels list cholesterol and sodium in
milligrams (mg) per serving.
Percent less cholesterol.
A proposed FDA regulation would allow food with
at least a 25 percent reduction in cholesterol to carry the label "_ percent less
cholesterol than _." The label must show the percentage of reduction and to what it
is compared. Also, the amount of cholesterol per serving—before and after the
change—must be shown.
Reduced cholesterol.
A proposed FDA regulation would allow a
"reduced cholesterol" label on foods with at least 75 percent less cholesterol
per serving than the original product and at least 25 percent less cholesterol when
compared with a similar food, and 2 grams or less saturated fat per serving. The label
must show the amounts of cholesterol in milligrams per serving in the original and in the
improved product.
Source: The Food and Drug Administration
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