What is the definition of "Low" when used on food label?

This term can be used on foods that can be eaten frequently without exceeding dietary guidelines for one or more of these components: fat, saturated fat, cholesterol, sodium, and calories. Thus, descriptors are defined as follows:

• low-fat: 3 g or less per serving

• low-saturated fat: 1 g or less per serving

• low-sodium: 140 mg or less per serving

• very low sodium: 35 mg or less per serving

• low-cholesterol: 20 mg or less and 2 g or less of saturated fat per serving

• low-calorie: 40 calories or less per serving.