Low Fat

“Low fat” describes a food product that contains a reduced amount of total fat compared to its regular counterpart. This reduction is achieved either by processing the original food (e.g., skimming milk) or by replacing some of the fat with other ingredients like water, protein, or carbohydrates. It is a nutritional descriptor rather than a specific ingredient.

Manufacturers create low-fat versions of foods to meet consumer demand for products with less fat and to comply with nutritional labeling regulations. These products are found across many food categories, including dairy, snacks, baked goods, and dressings. The goal is often to offer a product perceived as healthier or to reduce calorie content.

In the US, the FDA defines a food as "low fat" if it contains 3 grams or less of total fat per serving. The overall health impact of consuming low-fat foods depends on the specific food and what ingredients are used to replace the fat. Sometimes, fat is replaced with added sugars, which can have different health implications. Neither JECFA nor EFSA evaluate "low fat" as an ingredient, as it is a characteristic of a food product. The 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories.