Sodium is naturally present in foods, but the majority of the sodium consumed in a typical diet comes from packaged and prepared items. This high intake, which often exceeds recommended levels, is a factor associated with an increased risk of developing high blood pressure. Consumers seeking to manage their dietary intake often rely on nutrient content claims found on food packaging to make healthier choices. To maintain consumer trust and consistency in the marketplace, regulatory bodies like the U.S. Food and Drug Administration (FDA) have established precise definitions for terms such as “low sodium” that appear on food labels.
Defining the “Low Sodium” Standard
The term “Low Sodium” is a specific claim regulated by the FDA to help consumers easily identify products that contain a defined amount of the mineral. For a food item to legally display this label, it must contain 140 milligrams (mg) or less of sodium per serving size. This standard provides an absolute measure, meaning the 140 mg limit applies regardless of the type of food.
This designation is useful for individuals who are following dietary plans that require careful monitoring of sodium intake. The regulation ensures that manufacturers cannot use the term loosely, providing a clear and uniform benchmark across different packaged foods.
Decoding Related Label Claims
Consumers may encounter several other terms on packaging that relate to sodium content, distinct from the “Low Sodium” definition. The strictest claim is “Sodium Free,” which means the food contains less than 5 mg of sodium per serving. This minimal amount is considered a “dietarily insignificant source” of the mineral.
A product labeled “Very Low Sodium” must contain 35 mg or less of sodium per serving. This category sits between “Sodium Free” and “Low Sodium,” offering an option for individuals aiming for limited intake. These three terms all denote an absolute amount of the mineral present in the food.
Other claims, however, are comparative, meaning they relate the product’s sodium level to a standard version of that same food. The claim “Reduced Sodium” signifies that the product has been reformulated to contain at least 25% less sodium than the regular version. Similarly, “Light in Sodium” requires a product to have at least 50% less sodium than the conventional reference food. Comparative claims like “Reduced Sodium” do not guarantee that the final product meets the absolute 140 mg limit for “Low Sodium.”
Contextualizing Daily Sodium Intake
Understanding the regulatory definitions for food labels provides a practical tool for managing overall daily sodium consumption. The general recommendation for adults is to limit sodium intake to less than 2,300 mg per day. However, some health organizations and guidelines suggest an even lower limit of 1,500 mg per day for certain individuals, such as those with existing high blood pressure.
The Nutrition Facts panel on food packaging helps consumers track their intake against these limits using the Daily Value (DV) percentage. The Daily Value is based on the 2,300 mg limit, with 100% DV representing the maximum recommended amount for the day. A simple guide for reading the label is that a food containing 5% DV or less per serving is considered low in sodium, while a product with 20% DV or more per serving is considered high.