Foods labeled "low fat," "low calorie" and "low sodium" can all help make grocery shopping easier while on a specific diet. When advertising foods as low in a particular nutrient, the following terms might also be used: "little," "few," "contains a small amount of" and "low source of." The terms "low fat," "low calorie" and "low sodium" do not necessarily mean these foods are more healthy for you. It is important to be aware of serving sizes when eating these foods. Consuming excess amounts of any food can lead to increased calorie intake and, over time, possible weight gain.
Low Fat
According to the FDA, foods labeled "low fat" must contain less than 3 grams of fat per serving. Not to be confused with portion size, a food's serving size is considered the amount as listed on the food label, not portion size, which is the amount you choose to eat at a sitting. A low-fat food can easily become a moderate- to high-fat food if consumed in excess amounts.
Low Calorie
To be labeled "low calorie," a food must contain 40 calories or less per serving. Meals and main dishes that are low calorie contain less than 120 calories per 100 g serving. Raw celery is an example of a low-calorie food. Per large stalk, celery contains only 10 calories.
Low Sodium
Low sodium foods contain less than 140 mg of sodium per serving. Some foods are advertised as very low sodium. These contain even less sodium -- no more than 35 mg per serving.
Low Sugar
"Low sugar" is a term that has not yet been defined and therefore cannot be used to legally describe a food. Sugar-free foods contain less than 0.5 g sugar per serving and are made without sugars, or products that contain sugar.
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