Sodium Claims on Food Packaging

Learn what it means when a product is “reduced” or “low” sodium.

Q: What’s the difference between reduced sodium, low-sodium, and no-salt-added products? I am so confused by food labels!

A: If you’ve been diagnosed with prehypertension or hypertension, lowering the amount of sodium you eat is one of the most important dietary changes you can make. Up to 80 percent of the sodium in the American diet comes from processed foods (not salt added at the table or during food prep), so you’ll want to become a savvy consumer and start reading labels. To get you started, here’s a guide to the labeling lingo the FDA uses to regulate sodium claims on food packaging.

  • Sodium-free: a product contains less than 5 milligrams (mg) sodium per serving.
  • Very low-sodium: a product contains 35 mg sodium or less per serving.
  • Low-sodium: a product contains 140 mg sodium or less per serving.
  • Reduced sodium or less sodium: a product contains at least 25 percent less sodium than the standard version.
    Note: Some “reduced sodium” products are still very high in sodium, so you’ll need to check the actual sodium content on the Nutrition Facts Panel to see if it fits into your low-sodium diet. For example, “reduced sodium” canned soups, though considerably lower in salt than regular canned soups, can still contain almost 500 milligrams sodium per 1-cup serving.
  • Light in sodium: a product contains at least 50 percent less sodium than the standard version.
    Note: Some “light in sodium” products are still very high in sodium, so you’ll need to check the actual sodium content on the Nutrition Facts Panel to see if it fits into your low-sodium diet. For example, “light” or “lite” soy sauce, though considerably lower in salt than regular soy sauce, still contains 500 to 600 mg sodium per tablespoon.
  • Unsalted or no salt added: no sodium (salt) is added to the product during processing, but the product still contains sodium that naturally occurs in the product’s ingredients.
  • Healthy: a product must contain no more than 480 mg sodium for an individual food item (like a snack food), or no more than 600 mg for a meal or main dish (like a frozen dinner).