What does "low-fat" labeling commonly indicate?

The term "low-fat" labeling typically indicates that a product must contain at least 25% less fat than the standard version of the product, making it a common choice for consumers looking to reduce fat intake while maintaining flavor. This definition is important for understanding how manufacturers use labeling to market their products.

For example, if a traditional yogurt contains 10 grams of fat per serving, a low-fat version would need to contain no more than 7.5 grams per serving to qualify for the "low-fat" label. This standard helps consumers compare products more easily and select options that align with their dietary preferences.

The other choices misrepresent the common understanding of "low-fat." Claiming that a product is entirely fat-free suggests there is no fat whatsoever, which is a different labeling category. Saying it contains at least 10% less fat does not meet the guidelines for the "low-fat" label. Similarly, indicating that a product has a significantly lower calorie count does not directly relate to fat content and could be misleading without context. Thus, understanding these distinctions reinforces the accurate interpretation of food labels in the context of nutrition and dietary choices.