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As applied to foods usually indicates: i) a lower content of fat compared with the standard product (e.g. breadspreads, sausages); ii) sodium chloride substitutes lower in sodium (see salt, light); iii) low-alcohol beer or wine. US legislation restricts the term ‘light’ to modified foods that contain one-third less energy or half the fat of a reference unmodified food, or to indicate that the sodium content of a low-fat, low-calorie food has been reduced by half. See also fat-free; free from; low in; reduced.

Subjects: Medicine and Health.

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