U.S. · Food labeling · 21 CFR 101.62
Low fat claim rules.
21 CFR 101.62 defines fat free (under 0.5 g), low fat (3 g or less), reduced fat (25 percent less) and related saturated fat and cholesterol claims.
Under 21 CFR 101.62, "low fat" means 3 g or less of fat per reference amount customarily consumed (with an added 3 g or less per 50 g test when the reference amount is 30 g or 2 tablespoons or less). "Fat free" means less than 0.5 g per reference amount and per labeled serving, "reduced fat" means at least 25 percent less fat than an appropriate reference food, and meal and main dish products use 3 g or less per 100 g and not more than 30 percent of calories from fat.
Test the numbers against 101.62(b)
Result
Scope of 101.62
Section 101.62 covers three families of claims: fat content (b), fatty acid content (c) and cholesterol content (d), plus lean and extra lean (e). Paragraph (a) sets the same gateway as the other claim sections: the claim must use a defined term in accordance with its definition, follow 101.13, and the food must be labeled under 101.9, 101.10 or 101.36. For dietary supplements, claims for fat, saturated fat and cholesterol may not be made on products that meet the "calorie free" or "low calorie" criteria of 101.60(b)(1) or (b)(2). The text is the eCFR version current through October 29, 2026.
Fat content claims: paragraph (b)
| Terms the section lists | What the food must meet | Paragraph |
|---|---|---|
| fat free, free of fat, no fat, zero fat, without fat, negligible / dietarily insignificant source of fat; "skim" for milk products | Less than 0.5 g of fat per RACC and per labeled serving; no added fat ingredient (unless asterisked with "adds a trivial amount of fat" wording) | (b)(1) |
| low fat, low in fat, contains a small amount of fat, low source of fat, little fat | RACC over 30 g or over 2 tablespoons: 3 g or less of fat per RACC. RACC 30 g or less or 2 tablespoons or less: 3 g or less per RACC and per 50 g | (b)(2) |
| low fat (meal and main dish products) | 3 g or less of total fat per 100 g and not more than 30 percent of calories from fat | (b)(3) |
| reduced fat, reduced in fat, fat reduced, less fat, lower fat, lower in fat | At least 25 percent less fat per RACC than an appropriate reference food; reference food and percent difference declared next to the claim; not allowed if the reference food is already "low fat" | (b)(4) |
| __ percent fat free | Food meets "low fat" criteria; percent and the words "fat free" in uniform type size; "100 percent fat free" only for foods meeting "fat free," with under 0.5 g fat per 100 g and no added fat | (b)(6) |
Naturally low foods
Where a food meets fat free without special processing, alteration, formulation or reformulation to lower fat, it must say that fat is not usually present, for example "broccoli, a fat free food" (b)(1)(iii). Where it meets low fat on its own, it must refer to all foods of its type and not merely the brand, for example "frozen perch, a low fat food" (b)(2)(ii).
Saturated fat, cholesterol and lean: paragraphs (c) to (e)
- Disclosure with saturated fat claims (c): total fat and cholesterol must be disclosed in immediate proximity to a saturated fat claim each time, in type no less than one-half the size of the claim, with stated omissions (for example cholesterol when under 2 mg per RACC).
- Saturated fat free (c)(1): under 0.5 g saturated fat and under 0.5 g trans fatty acid per RACC and labeled serving. Low saturated fat (c)(2): 1 g or less of saturated fatty acids per RACC and not more than 15 percent of calories from saturated fatty acids.
- Cholesterol free (d)(1): under 2 mg cholesterol per RACC and labeled serving, no cholesterol-containing ingredient (unless asterisked), 2 g or less saturated fat per RACC, and the total fat conditions in (d)(1)(i), with a separate path for foods above 13 g total fat in (d)(1)(ii).
- Lean (e)(1) and extra lean (e)(4): for seafood or game meat products (foods other than meal and main dish products), "lean" requires less than 10 g total fat, 4.5 g or less saturated fat and less than 95 mg cholesterol per RACC and per 100 g; "extra lean" requires less than 5 g total fat, less than 2 g saturated fat and less than 95 mg cholesterol per RACC and per 100 g.
Misbranding: paragraph (f)
Paragraph (f) states: "Any label or labeling containing any statement concerning fat, fatty acids, or cholesterol that is not in conformity with this section shall be deemed to be misbranded under sections 201(n), 403(a), and 403(r) of the Federal Food, Drug, and Cosmetic Act." That is the consequence the section attaches to nonconforming fat, fatty acid or cholesterol statements.
Worked example
A frozen entree has a reference amount of 140 g, so it is over 30 g and the per 50 g condition does not apply. At 2.5 g of fat per RACC it is at or under 3 g, so the numeric test for "low fat" in (b)(2)(i)(A) is met. A 25 g cheese stick-type product with 2.5 g fat per RACC but 5 g per 50 g would fail (b)(2)(i)(B), because 5 g exceeds 3 g, even though the per RACC figure alone looks low. For a main dish product the test is different: 3 g or less per 100 g and not more than 30 percent of calories from fat. The checker above covers the first two cases only.
What the numbers do not decide
The numeric limit is only part of lawful labeling. This page does not read 101.13, does not decide which reference food is "appropriate" for a reduced claim, and gives no dietary advice.
Sources
Sources opened and read November 2, 2026.
- eCFR: 21 CFR 101.62, Nutrient content claims for fat, fatty acid, and cholesterol content of foods (current through October 29, 2026) (read November 2, 2026)
- eCFR: 21 CFR 101.12, Reference amounts customarily consumed per eating occasion (current through October 29, 2026) (read November 2, 2026)
- eCFR: 21 CFR part 101, Food Labeling (read November 2, 2026)
Frequently asked questions
What is the FDA definition of low fat?
3 g or less of fat per reference amount customarily consumed, plus 3 g or less per 50 g when the reference amount is 30 g or less or 2 tablespoons or less (21 CFR 101.62(b)(2)).
What does fat free mean on a food label?
Less than 0.5 g of fat per reference amount customarily consumed and per labeled serving, with no added fat ingredient unless footnoted (101.62(b)(1)).
What is reduced fat?
At least 25 percent less fat per reference amount than an appropriate reference food, with the comparison declared beside the claim (101.62(b)(4)).
What is the low fat rule for meals and main dishes?
3 g or less of total fat per 100 g and not more than 30 percent of calories from fat (101.62(b)(3)).
When can a label say 100 percent fat free?
Only on foods meeting the fat free criteria, with under 0.5 g fat per 100 g and no added fat (101.62(b)(6)(iii)).
What defines low saturated fat?
1 g or less of saturated fatty acids per reference amount customarily consumed and not more than 15 percent of calories from saturated fatty acids (101.62(c)(2)).
What happens if a fat claim does not conform?
The labeling is deemed misbranded under sections 201(n), 403(a) and 403(r) of the FD&C Act (101.62(f)).
Not legal or compliance advice
This page is general information drawn from the sources listed, not legal, tax or compliance advice, and it is not run by any government agency. Rules, forms and dates change and your agency, base jurisdiction or enforcement officer decides your case, so confirm with the office named on this page before you rely on it. Everything runs in your browser; nothing you enter is sent anywhere.