When you're trying eat healthfully, you look for nutritional information on food labels, including information about fat and salt. But what are the differences among foods labeled low-fat, reduced-fat, or sodium-free? Believe it or not, there are rules for the use of these claims. Foods that are labeled "reduced fat" or "sodium-free" must meet U.S. government definitions to put these statements on their labels.
The criteria for fat claims are as follows:

• Fat-free: The food contains less than 0.5 grams of fat or saturated fat per serving.
• Saturated fat free: The food contains less than 0.5 grams of saturated fat and less than 0.5 grams of trans fatty acids.
• Low fat: The product contains 3 grams or less of total fat.
• Low in saturated fat: The product contains 1 gram or less of saturated fat.
• Reduced fat or Less fat: The product contains at least 25% less fat than the regular version of the same product.

Similarly, the U.S. government has standard definitions for the sodium claims on packaged foods, as follows:

• Sodium free or salt free: The product contains less than 5 mg of sodium per serving.
• Very low sodium: The product contains 35 mg or less of sodium per serving.
• Low sodium: The product contains 140 mg or less of sodium per serving.
• Reduced sodium or less sodium: The product contains at least 25% less sodium than the regular version.

Some examples: Reduced sodium crackers must have at least 25% less sodium than the regular version of the same crackers, and low-sodium soup must contain 140 mg or less of sodium in each serving of soup (remember that there may be more than one serving per can).