lowfat

Lowfat refers to foods or diets with reduced fat content compared to standard or traditional versions. In nutrition labeling, “low fat” is used as a regulatory claim indicating the product has less fat, though the exact threshold varies by country. In the United States, a serving labeled low fat is generally not more than 3 grams of fat, while fat-free products typically have 0.5 grams or less per serving; “reduced fat” means at least 25 percent less fat than the regular version.

Regulatory standards for labeling are set by government agencies and can differ by jurisdiction. Claims must be truthful and not misleading. Some products that meet low-fat criteria may compensate for fat reduction with added sugars, starches, or refined carbohydrates, which can alter overall nutritional quality.

Nutritionally, fat provides energy and essential fatty acids as well as fat-soluble vitamins. Reducing fat can lower calorie content from fat, but it does not automatically improve health outcomes and may affect satiety. The health effects of low-fat diets depend on the overall pattern of intake, including the types of fats chosen and the balance of other nutrients.

Common examples of lowfat products include dairy items such as low-fat milk and yogurt, lean or reduced-fat meat products, certain dressings, and some snack foods. The term is widely used in food labeling and market products, but consumers are advised to consider total diet quality rather than fat content alone.

Historical trends linked lowfat labeling to public health campaigns, especially in the late 20th century. Contemporary guidance often emphasizes overall dietary patterns, whole foods, and moderation rather than fat content alone.