Use of Salt Substitutes To Reduce the Sodium Content in Standardized Foods

Use of Salt Substitutes To Reduce the Sodium Content in Standardized Foods The Food and Drug Administration (FDA or we) is issuing a final rule to amend our standard of identity regulations that specify salt (sodium chloride) as a required or optional ingredient to permit the use of salt substitutes in standardized foods, to reduce the sodium content. Reducing sodium may help reduce the risk of hypertension, a major risk factor for heart disease and stroke. The rule will help support a healthier food supply by providing flexibility to facilitate industry innovation in the production of standardized foods lower in sodium while maintaining the basic nature and essential characteristics of the foods. Agency: Health and Human Services Department, Food and Drug Administration. Document type: Rule. Document number: 2026-20848. Official Federal Register document. Matter furnished by the National Archives Federal Register API. Notice Nearby is not the publisher of record for this item. Source: https://www.federalregister.gov/documents/2026/10/13/2026-20848/use-of-salt-substitutes-to-reduce-the-sodium-content-in-standardized-foods