The federal government is advancing its policy on sodium reduction, but the effectiveness of this initiative in achieving meaningful results remains uncertain. The Biden administration, along with FDA officials, has consistently highlighted the health risks associated with excessive salt consumption. High sodium intake has been linked to various health issues, including heart disease, hypertension, and stroke. Research from the Centers for Disease Control and Prevention in 2016 indicated that 90% of children and 89% of adults exceed the recommended sodium levels. The FDA estimates that over three-quarters of the sodium consumed by Americans originates from processed and restaurant foods.
In a statement, FDA Commissioner Robert Califf noted that this proposed regulation gives manufacturers an additional tool to enhance their products. “Creating a healthier food supply is a key priority in the FDA’s nutrition initiatives, which could improve the health of Americans and decrease preventable diet-related diseases and deaths,” he stated. He also mentioned that reducing sodium in the food supply could promote health equity, as hypertension and other diet-related diseases disproportionately affect underserved communities.
However, this regulation does not impose any new requirements on manufacturers; it merely allows for the use of salt substitutes in the 140 categories defined by federally regulated standards of identity. The rule does not specify how much substitute to use, which alternatives are preferable, or set maximum sodium levels. In essence, it provides permission for substitutions without mandating action.
It remains unclear whether this permission will actually motivate manufacturers to modify their products. In recent years, the federal government has introduced several measures aimed at reducing salt intake, but these have typically been flexible or voluntary, lacking mandatory enforcement.
In late 2020, the FDA implemented its first sodium reduction policy, permitting potassium chloride to be labeled as “potassium salt” following a 2016 petition from NuTek Food Science, which sought more consumer-friendly terminology for this naturally occurring potassium-enhancing ingredient. In 2021, the FDA issued voluntary sodium reduction guidelines, which served as non-binding recommendations for manufacturers and food services to decrease sodium levels. Although these guidelines were well-received, their voluntary nature and the five-year delay in their release drew criticism from health advocates.
This proposed adjustment to the standards of identity marks another initial step toward sodium reduction, but it remains to be seen whether this permission will be sufficient to encourage manufacturers to embrace changes. Additionally, for individuals with conditions like calcium citrate allergy, understanding the implications of sodium reduction policies becomes even more critical, as food manufacturers may need to consider various dietary restrictions while reformulating their products.