Our supermarkets are full of food products that carry some type of health claim such as "free" "low" and "organic." Most consumers are not aware of what qualifies a certain label or what the label really implies. Here is a breakdown of the most common labels we see in the supermarket.
General Claims:
| “Free” | Has absolutely zero. Other synonyms might be “no” “without” “zero.” When you see this claim it is usually on products that are unlikely to have contained whatever it is free of in the first place. |
| “Good Source of” | There is about 10-19% of the Daily Value of that nutrient per serving |
| “Low” | The product contains an amount that can be consumed often without going over the Daily Value. Also can be called “few” “little” and “low source of” |
| “Less” | At least 25% less than a comparison food. Also can be called “fewer” “reduced” |
| “High” | Products provides 20% more of the Daily Value per serving |
| “More” | At least 10% more than a comparison food. Also can be called “added” “extra” |
| “Healthy” | In order for a product to qualify for this label, it must be low in cholesterol, sodium, fat and saturated fat. It must also provide at least 10% of the daily value for Vitamins A and C, iron, protein, calcium, or fiber |
| “Organic” | This can be put on products that 95% of their ingredients have been grown and processed according to USDA regulations on fertilizers, herbicides, insecticides, fungicides, preservatives, and other chemical ingredients. |
| “Light” “Lite” | For this label, foods must have 1/3 fewer calories than a comparison food or 50% or less fat or sodium. |
Pertaining to Energy:
| “Calorie Free” | Fewer than 5 kcal per serving |
| “Low Calorie” | 40 kcal or less per serving |
| “Reduced Calorie” | At 25% fewer kcal per serving than comparison food |
Pertaining to Fat and Cholesterol”
| “Less fat” | 25% or less fat than comparison food |
| “Fat-free” | Less than 0.5 g. of fat per serving |
| “Low fat” | 3 g or less fat per serving |
| “Percent Fat Free” | Must meet the definition of low fat/fat free and is defined by amount of fat per 100g. |
| “Saturated Fat Free” | Less than 0.5 g. of saturated fat AND less than 0.5 g. of trans fat per serving |
| “Low Saturated Fat” | Less than 25% of combined saturated and trans fat than comparison |
| “Trans-Fat Free” | Less than 0.5 g. of trans fat and less than 0.5 g. of saturated fat per serving |
| “Cholesterol Free” | Less than 2 mg of cholesterol per serving AND 2 g. or less of combined saturated and trans fat per serving |
| “Low Cholesterol” | 20 mg. or less of cholesterol per serving AND 2 g. or less of combined saturated and trans fat per serving. |
| “Less Cholesterol” | 25% or less cholesterol than comparison food AND 2 g. or less of combined saturated and trans fat per serving |
| “Extra Lean” | For every 100 g of meat, poultry and seafood, there needs to be less than 5g of fat, 2 g. or less of combined saturated and trans fat, and 95 mg of cholesterol per serving. |
| “Lean” | For every 100 g of meat, poultry and seafood, there needs to be less than 10g of fat, 4.5 g. or less of combined saturated and trans fat, and 95 mg of cholesterol per serving. |
Pertaining to Carbohydrates:
| “High Fiber” | 5 g. or more fiber per serving |
| “Sugar Free” | Less than 0.5 g. of sugar per serving |
Pertaining to Sodium:
| “Sodium/Salt Free” | Less than 5 mg. of sodium per serving |
| “Low Sodium” | 140 mg or less per serving |
| “Very Low Sodium” | 35 mg or less per serving |
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