Which statement correctly defines "reduced fat" on a food label?

The statement that defines "reduced fat" on a food label is that the product has 25% less fat than a similar product. This designation indicates that the food has been modified to contain a lower fat content compared to a standard version or a typical product from the same category. This is an important consideration for consumers aiming to manage their fat intake while still enjoying flavored foods.

In the context of nutrition labeling, "reduced fat" does not imply that the product is free from fat or cholesterol, nor does it relate to low levels of saturated fat. The other options mention criteria that do not align with the definition of "reduced fat." For instance, stating that a product contains no fat would mean it is fat-free, while a low saturated fat declaration pertains to the specific type of fat present rather than the overall fat content. Similarly, cholesterol content is not related to the fat classification of a product. Thus, the correct definition of "reduced fat" emphasizes a measurable reduction in total fat compared to a similar product, making it an important descriptor for those looking to make healthier dietary choices.