Use of Salt Substitutes To Reduce the Sodium Content in Standardized Foods
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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.
- Tags
- health IT, Rule, Health and Human Services Department, Food and Drug Administration
- Related exam domains
- CISSP 5: Identity and Access Management; CISM 2: Information Security Risk Management; CISA 5: Protection of Information Assets
- Source record id
- 2026-20848
- First seen by InfoSec Signals
- 10/10/2026
Source: Federal Register API, Office of the Federal Register, National Archives and Records Administration about this source more from it
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