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The term "Reduced" refers to a food source that has had a significant decrease of at least 25% of a specific component—such as calories, fat, or sugar—compared to a standard reference food. This terminology is part of the labeling guidelines established by regulatory authorities to help consumers understand the nutritional content of the foods they are choosing.

Using "Reduced" on food labels helps inform consumers who are looking to make healthier choices or manage their intake of certain nutrients. For instance, if a food product originally contained 100 calories and now contains 75, it would be labeled as having “reduced calories.”

In contrast, terms like "Low," "Free," or "High" indicate different nutritional thresholds not specifically tied to a percentage reduction. "Low" typically indicates that a food contains a small amount of a nutrient, while "Free" suggests that it contains none or only trivial amounts. "High" suggests a significant presence of a nutrient rather than a decrease or reduction. The use of "Reduced" is specifically designed to signify a food's modification from its original state, making it the appropriate term for this context.