Table 1.

Nutrient assessment criteria adapted from the Institute of Medicine three-star system

Nutritional component	Eligibility criteria	Qualifying criteria
Saturated fat	≤4 g per serving; or per 50 g if serving size ≤30 g or ≤2 tablespoons	≤2 g per serving ≤4·5 g per serving and per 100 g for lean seafood and game meats‡
Trans fat		<0·5 g per serving; or ≥0·5 g per serving and product does not contain partially hydrogenated vegetable oil
Sodium	≤480 mg per serving; or per 50 g if serving size ≤30 g or ≤2 tablespoons	≤480 mg per serving; or per 50 g if serving size ≤30 g or ≤2 tablespoons
Added sugars	Products not categorised as sugars, sweets and beverages†	Estimated added sugars=0; or total sugars content with specified conditions§

^†Includes: confectionery; dairy desserts; ice cream and edible ices; jams; beverages; sugars, honey and related products.

^‡Lean seafood contains: <10 g total fat per 100 g and per serving; and ≤4·5 g saturated fat per 100 g and per serving.

^§Qualifying sugars criteria include the following: (i) product contains no estimated added sugars; or (ii) product contains ≤5 g total sugars per serving except for canned products containing tomatoes and/or other vegetables, and yoghurt products; or (iii) canned products that contain ≤10 g total sugars per serving and tomatoes and/or other vegetables containing naturally occurring sugars; or (iv) yoghurt products that contain ≤20 g total sugars per serving.