reducedfat

Reduced-fat is a nutrient-content claim used on food products to indicate that the product contains a lower fat content than a standard or reference product of the same type. The claim most commonly refers to total fat and typically denotes at least 25% less fat per serving than the reference product.

Regulatory bodies define and enforce such claims to prevent misleading labeling. In the United States, the Food and Drug Administration regulates nutrient content claims, including "reduced fat." The rules generally require a substantiated comparison to an appropriate reference product and that the label provides the amount of fat per serving along with the stated reduction. Similar standards exist in other jurisdictions, though specifics may vary.

The term is widely used on dairy products (reduced-fat milk, cheese), yogurts, and many packaged foods such as salad dressings, spreads, and baked goods. It is possible for a product labeled reduced-fat to still be relatively high in calories if fat is replaced with sugars or starches, so consumers should assess the full nutrition profile, not fat content alone.

Critics argue that the label can be misleading if it does not reflect total energy or nutrient balance. As a result, the reduced-fat claim should be considered in the context of an overall diet, alongside other claims such as "low-fat" or "fat-free," and the nutrition facts panel.