Lowering Salt in Your Diet:
The following article appears on the FDA‘s Consumer Updates page, which features the latest on all FDA-regulated products. Updated: May 18, 2010 Check Here For the Latest Updates
Everyone needs some salt to function. Also known as sodium chloride, salt helps maintain the body's balance of fluids. Salt also functions in many foods as a preservative by helping to prevent spoilage and keeping certain foods safe to eat.
But nearly all Americans consume more salt than they need, according to the 2005 Dietary Guidelines for Americans. These guidelines are published every five years by the U.S. Department of Health and Human Services and the U.S. Department of Agriculture.
The natural salt in food accounts for about 10 percent of total intake, on average, according to the guidelines. The salt we add at the table or while cooking adds another 5 to 10 percent. About 75 percent of our total salt intake comes from salt added to processed foods by manufacturers and salt that cooks add to foods at restaurants and other food service establishments.
A. In many people, salt contributes to high blood pressure. High blood pressure makes the heart work harder and can lead to heart disease, stroke, heart failure, and kidney disease.
A. The amount of salt in a food is listed as “sodium” on the Nutrition Facts label that appears on food packaging. The Dietary Guidelines recommend that the general population consume no more than 2,300 milligrams of sodium a day (about a teaspoon of table salt).
Most food labels shorten the word “milligrams” to “mg.” Dietary recommendations and food labels use sodium rather than salt since it is the sodium component of salt that is most relevant for human health.
Some people are more sensitive to the effects of salt than others. The guidelines also recommend that, in general, individuals with hypertension, blacks, and middle-aged and older adults should limit intake to 1,500 mg of sodium per day (about 2/3 teaspoon of table salt).
The exceptions to this guideline are people whose doctors have put them on a diet that requires even less sodium because of a medical condition. Always follow your doctor’s recommendation about how much sodium you can have daily.
A. Eat more fresh fruits and vegetables.
Consume foods that are rich in potassium. Potassium can help blunt the effects of sodium on blood pressure. The recommended intake of potassium for adolescents and adults is 4,700 mg/day. Potassium-rich foods include leafy, green vegetables and fruits from vines.
Choose unsalted snacks.
Read food labels and choose foods low in sodium.
A. The Nutrition Facts label that appears on food packaging also lists the "% Daily Value" for sodium. Look for the abbreviation "%DV" to find it. Foods listed as 5% or less for sodium are low in sodium. Anything above 20% for sodium is considered high. Try to select foods that provide 5% or less for sodium, per serving.
A. Many salt substitutes contain potassium chloride and can be used by individuals to replace salt in their diet. There are no known undesirable effects in healthy people who consume a lot of potassium; however, potassium could be harmful to people with certain medical conditions, such as diabetes, kidney disease, and heart disease. Check with your doctor before using salt substitutes.
A. Salt is regulated by FDA as a "generally recognized as safe" (GRAS) ingredient. A GRAS substance is one that has a long history of safe, common use in foods, or that is determined to be safe, for the intended use, based on proven science. These substances need not be approved by FDA prior to being used. FDA requires that sodium content be stated on food labels. FDA has implemented several labeling requirements related to sodium content of foods.
FDA sets criteria for nutrient-content claims that manufacturers make about foods. Examples are "low sodium" and "reduced in sodium."
FDA has not exercised its regulatory authority to limit the amount of salt added to processed foods; however, the agency is conducting research in this area. In 2005, the Center for Science in the Public Interest submitted a Citizen's Petition to FDA requesting that the agency make changes to the regulatory status of salt, including requiring limits on the amount of salt in processed food. In November 2007, FDA held a public hearing in College Park, Md., on the agency's policies regarding salt in food, and solicited comments from the public about future regulatory approaches.
A. FDA was a sponsor of the Institute of Medicine (IOM) report, "Strategies to Reduce Sodium Intake in the United States," which was released by IOM on April 20, 2010.
The IOM committee reviewed and recommended various ways to reduce sodium intake. The strategies recommended included actions by FDA and other government agencies and by food manufacturers, public health professionals, and consumer educators.
These recommendations are being carefully reviewed and evaluated by FDA.
April 20, 2010 - FDA Statement on Institute of Medicine (IOM) Sodium Report which concluded that "national action is imperative to reduce the sodium content of foods if we are to make significant progress toward reducing the risk of hypertension and major cardiovascular events for Americans."
IOM April 10, 2010 Report on Strategies to Reduce Sodium Intake in the United States.
Get answers about food additives and ingredients.
Food and Drug Administration
Center for Food Safety and Applied Nutrition (CFSAN) fda.gov/Food 5100 Paint Branch Parkway College Park, MD 20740-3835
Color Additives Information fda.gov Color Additives
Toll free information line: 1-888-SAFEFOOD (723-3366)
U.S. Department of Agriculture
Food Safety and Inspection Service fsis.usda.gov Food Safety Education Staff 1400 Independence Ave., SW Room 2932-S
Washington, DC 20250-3700
Food Additives Information usda.gov Fact Sheets on Additives
Meat and Poultry Hotline: 1-800-535-4555
Food and Nutrition Information Center (FNIC)
USDA Ag Research Service
10301 Baltimore Ave.
Beltsville, MD 20705-2351
International Food Information Council Foundation (IFIC) IFIC
1100 Connecticut Ave., NW Suite 430
Washington, DC 20036
American Dietetic Association (ADA) ADA
216 W. Jackson Blvd. Chicago, IL 60606-6995
The Food Allergy and Anaphylaxis Network (FAAN) FAAN
11781 Lee Jackson Hwy. Suite 160 Fairfax, VA 22033 1-800-929-4040
Institute of Food Technologists (IFT) IFT
525 West Van Buren
Chicago, IL 60607