The labels on all manufactured foods indicate the reference amounts customarily consumed, or the RACC, which is the typical portion size for the food item. Some full-fat varieties of foods must have a specific amount of fat, depending on the type of food. To be labeled “low-fat,” however, foods need to contain 3 grams of fat or less per the RACC.
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Full- Fat vs. Low-Fat
An example of a full-fat product is whole milk, which contains 3.25-percent fat, or 8 grams of fat per 8-ounce glass. This is a standard fat level for this particular food item. One-percent milk would fit into the low-fat category, since it has 1 percent milk fat, leaving it with 2.5 grams of fat, per the RACC.
Other Lower-Fat Terms
For a food to be labeled “reduced-fat” or “less fat” -- both of which are different categories from “low-fat” -- the food needs to have at least 25 percent less fat than the original version of the food, according to the U.S. Food and Drug Administration. Or, if the food is a prepared meal such as a frozen dinner, it needs to have 25 percent less fat than the original version, per 100 grams of the entree.