Reducedsodium

Reduced-sodium refers to foods, beverages, or dietary practices that contain lower sodium content than their standard counterparts. In labeling, “reduced sodium” typically signifies at least 25% less sodium per serving than the regular product, though definitions vary by country and regulatory agency. In the United States, the Food and Drug Administration governs such claims, with similar standards in other regions.

Manufacturers achieve reduced sodium through salt alternatives such as potassium chloride, flavor enhancers, herbs and spices, or by reformulating recipes to retain palatability with less sodium. Other approaches include adjusting moisture content, using flavorful bases, or enhancing aroma and mouthfeel to compensate for reduced salt taste.

Common products that offer reduced-sodium variants include soups, sauces, processed meats, snacks, and ready-to-eat meals. Consumers can also pursue reduced-sodium options at home by choosing lower-sodium ingredients or using salt substitutes in cooking.

Health effects vary, but lowering sodium intake can help reduce blood pressure in some individuals and contribute to cardiovascular risk reduction when combined with an overall healthy diet. However, potassium-based substitutes pose risks for people with kidney disease or those taking certain medications, and taste differences may affect long-term adherence.

Label accuracy and consumer perception are important considerations for regulators and shoppers, given the potential for varying saltiness levels and the presence of sodium in other ingredients within a product. See also low-sodium diet; salt substitutes; sodium restriction.