Many popular foods may now use salt substitutes, says FDA

( NewsNation ) — The U.S. Food and Drug Administration (FDA) has finalized a rule allowing manufacturers to use salt substitutes in dozens of standardized foods — including bread, sour cream, canned peas, cheese, mayonnaise and canned tuna, while still selling those products under their traditional names.

The rule takes effect Dec. 14. The change applies to 139 food standards and is intended to help reduce sodium in the U.S. food supply.

According to the Federal Register , the rule permits manufacturers to replace some or all added salt with a “safe and suitable” substitute when reformulating products. The FDA said reducing sodium intake may help lower the risk of hypertension, a major risk factor for heart disease and stroke.

One of the most common replacements is potassium chloride, reports Verdict.News , though the rule does not require any specific substitute. Potassium chloride provides a salty taste but can also have a slightly bitter, metallic or mineral-like aftertaste, according to reporting on the new FDA final rule. Food manufacturers often blend potassium chloride with regular salt, flavor enhancers or other ingredients to minimize those off-notes.

The FDA said qualifying ingredients must reduce sodium and perform the same functions as salt in the product. Reformulation remains voluntary, meaning manufacturers are not required to change recipes.

“This update provides dairy manufacturers with additional flexibility to reduce sodium while maintaining product quality, safety and consumer expectations,” said Michael Dykes, president and CEO of the International Dairy Foods Association, in a FoodIngredients1st report in response to the FDA’s final rule.

The FDA’s new rule does not create a special front-of-package disclosure requirement telling consumers that a salt substitute was used. However, consumers will generally be able to find out by reading the ingredient list. If a manufacturer replaces some of the sodium chloride with an ingredient such as potassium chloride, that ingredient must be listed in the ingredients statement, just like any other ingredient. Existing labeling rules still apply under the FDA rule.

The FDA noted that many standards of identity previously required or allowed salt but did not permit substitutes, limiting companies’ ability to create lower-sodium versions of foods. The agency said the new rule provides flexibility while maintaining the essential characteristics of standardized products.

Are there currently any known side effects?

Potential side effects largely depend on the substitute used.

Potassium-based substitutes may pose risks for people with kidney disease or those taking certain medications that affect potassium levels. Excess potassium can lead to hyperkalemia, a condition that can cause abnormal heart rhythms.

The move comes as federal health officials continue pushing for lower sodium consumption. According to the FDA, Americans consume about 3,400 milligrams of sodium per day on average, nearly 50 percent above the recommended daily limit of 2,300 milligrams. The agency estimates that roughly 90 percent of Americans exceed the recommended sodium intake.

A 2019 report from the National Academies of Sciences, Engineering, and Medicine found strong evidence linking excess sodium consumption to elevated blood pressure and cardiovascular disease risk. The report recommended continued efforts to reduce sodium in processed and prepared foods, which account for most of the sodium Americans consume.