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FDA Cracks Down On Sodium In Everyday Foods

Following the success of its initial efforts to reduce dietary salt intake among Americans, the U.S. Food and Drug Administration (FDA) announced the launch of Phase II of its sodium reduction initiative on Thursday.

The current dietary guidelines recommend a maximum daily sodium intake of 2,300 milligrams, roughly equivalent to one teaspoon of salt. Excessive salt consumption is linked to high blood pressure, heart disease, and stroke. Despite this, Americans have typically consumed around 3,400 milligrams of sodium per day, as noted by the FDA.

Phase I of the FDA’s voluntary sodium reduction targets, introduced in 2021, has shown promising results. Preliminary data from 2022 suggest that approximately 40% of the Phase I targets are either close to being met or have already been achieved, indicating early success. This progress has prompted the FDA to move forward with Phase II.

If implemented, Phase II aims to lower the average daily sodium intake to about 2,750 milligrams. This initiative will align with the U.S. Department of Agriculture’s efforts to reduce sodium in school meals. Jim Jones, the FDA Deputy Commissioner for Human Foods, emphasized the potential of this initiative to be a major public health advancement. He noted that the success seen so far with sodium reduction in certain foods is promising and reflects the broader impact of their nutritional strategy on public health.

The FDA points out that a significant portion of daily sodium intake—70%—comes from sodium added during food processing and preparation, not from table salt. Reducing sodium intake could prevent numerous premature deaths and health issues related to heart disease and stroke. The American Heart Association (AHA) suggests that the ideal daily sodium limit for most adults, particularly those with high blood pressure, might be as low as 1,500 milligrams. They recommend practical strategies for lowering sodium intake, such as opting for low-sodium versions of foods, checking nutrition labels, choosing fresh produce, and using herbs and spices for flavor instead of salt.