Claims about the relationship of fat, cholesterol, and fiber to heart disease: For the first time, certain foods may qualify for stating on the label that there is a link between reduced risk of coronary artery disease and lower saturated fat and cholesterol intakes to lower blood cholesterol levels. Manufacturers will be allowed to make this claim only if the food meets the standards for “low saturated fat,” “low cholesterol,” and “low-fat.” Foods that contain at least 0.6 gram of soluble fiber per serving and are “low-fat” will be allowed to carry a claim that links fiber consumption with a lower risk of heart disease. No other health claims regarding the link between other nutrients such as vitamins or fish oil and heart disease will be allowed.

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