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The term "Reduced Fat" indicates that a food product contains at least 25% less fat than the standard reference food product. This terminology is regulated, meaning that food manufacturers must adhere to specific criteria when labeling their products. When a food is labeled as "Reduced Fat," it signifies a significant reduction compared to the traditional version, allowing consumers with dietary restrictions or those aiming to lower their fat intake to make informed choices.

In contrast, "Fat-Free" refers to products that contain less than 0.5 grams of fat per serving, which is a stricter threshold and does not denote a reduction percentage. "Low Fat" products typically contain no more than 3 grams of fat per serving and may not necessarily represent a 25% reduction; this term conveys a different standard. "High Fat" would indicate an increase in fat content and is not a term that signifies dietary reduction. Therefore, the label "Reduced Fat" is specifically designed to inform consumers of a notable decrease in fat content, meeting the criteria mentioned.