Use of Salt Substitutes To Reduce the Sodium Content in Standardized Foods
Health and Human Services Department · Signed
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Published Oct 13, 2026.
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Takes effect Dec 14, 2026
Public comment window: 48 days left.
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- ProposedPublished Oct 13, 2026
- SignedStatus: Signed · Published Oct 13, 2026
- In effectEffective Dec 14, 2026
- ChallengedNo challenge record stored beyond status. See the Federal Register source for litigation history.
- ClosedLast effective date Dec 14, 2026
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Health and Human Services Department
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Effective Dec 14, 2026
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AS PUBLISHED
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.
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- Federal Register entryPrimary record
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