What Does Lite Really Mean?

There is a standardized definition developed by the Food and Drug Administration and the U.S. Department of Agriculture for every low-this and reduced-that on the food labels.  Below are some of the more common label lingo and the nutritional information that it represents.

• Sugar-free: Contains less than 0.5gm of sugar per serving.
• Calorie-free: Contains fewer than five calories per serving.
• Low-calorie: contains 40 or fewer calories per serving.
• Reduced-calorie:  Contains 25 percent fewer calories than the regular product.
• Fat-free:  contains less than 0.5gm of fat per serving.
• Low-fat: Contains three grams or less of fat per serving.
• Reduced-fat:  Contains no more than 75 percent of the fat found in regular versions or comparable food.
• Light or lite:  contains one-third fewer calories or half the fat of the regular food.
• Cholesterol-free: Contains less than two milligrams of cholesterol and two grams or less of saturated fat per serving.
• Low-cholesterol:   Contains 20 milligrams or less of cholesterol, 2 grams or less of saturated fat, and 13 grams or less of total fat per serving.
• Reduced-cholesterol:  Contains 75 percent or less of the cholesterol found in the regular food and two grams or less of saturated fat per serving.
• Sodium-free: Contains less than five milligrams of sodium per serving.
• Very low sodium:  Contains less than 35 milligrams of sodium per serving.
• Low-sodium:  Contains 140 milligrams or less of sodium per serving.
• Reduced-sodium:  Contains no more than 75 percent of the sodium found in the regular food.
• Extra-lean:  Refers to meat, seafood, or poultry that has less than two grams of saturated fat, less than five grams of total fat, and less than 95 milligrams of cholesterol per 3 oz serving.
• Lean: Refers to meat, seafood, or poultry that has 4.5 grams or less of saturated fat, less than 10 grams of total fat and less than 95 milligrams of cholesterol per 3 oz serving.
• High in:  Supplies 20 percent or more of the Daily Value (DV) of a given nutrient per serving.
• Good source of:  Supplies 10 to 19 percent of the DV of a given nutrient per serving.
• Fresh:  Refers to a food that is raw, that has not been processed, frozen, or heated, and that contains no preservatives.
• Freshly: Refers to a food that has been made recently; may be used with "baked".

~~Women's Edge, Food Smart by Susan G. Berg and the
Editors of Prevention Health Books for Women