Food Label Facts

Food Label Facts

Food Label Facts
Food Label Facts

The food label facts are that the use of terms such as low fat and low calorie are now heavily regulated by the government for consistency in meaning. This means manufacturers cannot sell under false pretenses; however, it also means higher costs to consumers. Once upon a time, a manufacturer was honest or went out of business – it truly was that simple. No longer… Now we find ourselves wallowing in a sea of terms and regulations that are next to impossible to keep up on.

Studies show that most people don’t even read food labels. For example, Time Magazine came out with an article back in 2011 about this very topic. See Study: Why People Don’t Read Nutrition Labels.

No surprise; people are busy and just want to eat what they like. Yet, we’re stuck with all the labeling and ever-changing terminology, so following we’ll lay out what the more common labels actually mean. This way, when you see a boast on a package such as “Low fat”, you’ll know just what that means without having to dig out reading glasses to read the fine print.

What the Different Food Label Facts Mean

  • Calorie free: Fewer than 5 calories per serving.
  • Sugar free: Less than 0.5 grams of sugar per serving.
  • Fat free: Less than 0.5 grams of total fat per serving.
  • Low fat: 3 grams or fewer of total fat grams per serving.
  • Low saturated fat: 1 gram or less per serving.
  • Low sodium: Fewer than 140 milligrams per serving.
  • Very low sodium: Fewer than 140 milligrams per serving.
  • Low cholesterol: Fewer than 20 milligrams per serving.
  • Low calorie:40 calories or fewer per serving.
  • Lean: Fewer than 10 grams of fat, 4 grams of saturated fat and 95 milligrams of cholesterol per serving and per 100 grams of meat, poultry, or seafood.
  • Extra lean: Fewer than 5 grams of fat, 2 grams of saturated fat, and 95 milligrams of cholesterol per serving and per 100 grams of meat, poultry, or seafood.
  • High: One serving contains 20 percent of more of the Daily Value for that nutrient.
  • Good source: One serving contains 10 to 19 percent of the Daily Value for that nutrient.
  • Reduced: A nutritionally altered product that contains 25 percent less of a nutrient or calories than the regular product.
  • Less: A food (that may or may not be altered) that contains 25 percent less of a nutrient or calories than the regular product or food.
  • Light: A nutritionally altered product that contains one-third fewer calories or half of the fat of the regular food or product. It can also mean that the sodium content of a low-calorie, low-fat food has been reduced by half.
  • More: One serving contains at least 10 percent more of the Daily Value of a nutrient than the regular food or product.

A few other common terms that might need some explanation are as follows.

    • From concentrate: juices from concentrate should have the same nutritional value as the original juice product. Concentrate means that at some point, much of the water was removed for easier shipping, and water was added back in to reconstitute the original consistency of the juice. (Think frozen orange juice.)
    • Sugar alcohol (or polyols): These naturally occurring sweeteners are often used as sugar substitutes because they provide anywhere from half to one-third the calories of regular sugar. Also, unlike regular sugar, they don’t cause an immediate jump in blood sugar. Some common sugar alcohols are mannitol, sorbitol, xylitol, lactitol, isomalt, maltitol, and hydrogenated starch hydroslysates (HSH). Consuming sugar alcohols in high volumes can cuase abnormal gas, discomfort and diahrrea.
    • Multigrain, whole grain: These terms are not interchangeable. Whole grain means that all parts of the grain kernel – the bran, germ and endosperm – are used in the making of the product. Multigrain, however, means that a food contains more than one type of grain. Whole gran foods – listed as “whole grain,” “whole wheat,” and “whole oats” are the healthier choice.

Warning

Most fat-free products contain high amounts of sugar in order to make up for the loss of taste from the fat. On the flip side, low sugar products usually have a higher fat content. Read the food label facts on labels, then choose wisely.

Sources

  • Eat Any Sugar Alcohol Lately?”, Yale-New Haven Hospital
  • Katherine Zeratsky, R.D., Nutrition and Healthy Eating Q & A, Mayo Clinic

Author: Jeni

Certified by the Professional School of Fitness and Nutrition in March, 1995; honored for exemplary grades. Practicing fitness and nutrition for over 20 years. Featured in the Feb. 1994 issue of "Shape" magazine. Featured in Collage in the spring issue of 1995 Low fat recipe's published in Taste of Home, Quick Cooking, and the Milwaukee Journal-Sentinel, among others. September, 2001: Featured in "Winning The War on Cholesterol" By Rodale Publishing

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