What is the difference between "low-fat" and "fat-free"?

The distinction between "low-fat" and "fat-free" revolves around the specific definitions of fat content in food products. Low-fat refers to food products that have reduced fat content compared to their full-fat counterparts, typically containing a significant but not zero amount of fat. The FDA defines low-fat as containing no more than 3 grams of total fat per serving. On the other hand, fat-free foods are defined as containing less than 0.5 grams of fat per serving.

This means that while low-fat products still contain some fat—minimally under a specific threshold—fat-free products have had fat almost entirely removed, down to a negligible level. Thus, option B accurately captures this distinction by indicating that low-fat means reduced fat content while fat-free denotes a fat content of less than 0.5 grams. Understanding these terms is crucial for individuals managing their dietary fat intake.