Lowersalt

Lowersalt is a nonstandard, generic term used to describe efforts to reduce salt content in foods or diets. It is not a formal medical term and does not have a single agreed-upon definition. In practice, it may appear in marketing as “low-salt” or “lower-sodium” labeling, or be used to describe a dietary strategy to limit sodium intake.

Reducing sodium intake is recommended to help manage high blood pressure and lower cardiovascular risk for many adults. General guidelines suggest limiting sodium to less than 2300 mg per day, with some groups aiming for 1500 mg. Lowering salt can involve choosing fresh or minimally processed foods, reading nutrition labels, rinsing canned items, and using herbs and spices instead of salt.

Evidence supports health benefits from sodium reduction for most adults, though individual responses vary. Some products labeled “low-sodium” may have reduced salt but higher sugar or fat to compensate. Lowering salt is most effective when embedded in overall healthy eating patterns, such as the DASH diet.

See also: low-sodium diet; sodium intake; dietary guidelines.