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Codex Defined Sodium Levels

Sodium is an important flavoring agent in most foods, yet it is also a health risk for a wide range of medical conditions. Few ingredients receive as much attention as sodium does for the health of many people. Thus sodium levels have a considerable effect on consumers as well as manufacturers. The Codex standards for sodium are in place to control all aspects of sodium use in the food industry and to protect the public.

  1. Codex

    • Codex standards are formal, recognized levels for a wide range of nutritional considerations, developed in part by the Food and Agriculture Organization with the World Health Organization. When the Codex Alimentarius Commission issues guidelines for consumer food products, it acts in the interest of preventing public health disturbances while also streamlining the international food trade. The ubiquity of these standards affects most countries which export food and ensures that the global food industry operates as fairly as possible.

    Low Sodium

    • Many foods are labeled with "low sodium" and "very low sodium," and the Codex standards for these two monikers are specific and strict. In both cases, the food must be prepared without introduction of any salt compound not present in the natural ingredients. Additionally, the food must have at least half the sodium of the normal variant of the product. "Low sodium" food is limited to 120mg of sodium per 100g of food, while "very low sodium" is further reduced to only 40mg.

    Salt Substitutes

    • In foods with strict sodium limits, the use of other compounds in place of salt is allowed with certain restrictions. Depending on the ingredients used, the required strength and dilution of the substitutes vary. Codex maintains specific limits for many substances, but compounds containing iodine are regulated by individual country standards in the product's origin. Regardless of the makeup of any salt substitute mixture, Codex still requires less than 120mg of total sodium per 100g of the mixture itself.

    Labels

    • In addition to the actual sodium content of food, Codex also issues requirements on the nutrition information displayed on product packaging. Sodium levels must have a labeled accuracy to 5mg for every 100g of food. Per-serving sodium content must also be clearly marked. Any salt substitutes must be indicated, and may affect the individual marking of other substances, including potassium, where relevant. Shelf life, and special storing instructions when applicable, are also required on all labels.

    Food Grade Salt

    • While Codex defines specific sodium levels for a wide variety of food products, the organization also maintains regulations concerning the salt compound itself. The content of pure salt, sodium chloride, must account for at least 97 percent of any salt sold or used for public food consumption. Strict and small limits on other possible ingredients are in place to ensure safety of consumers. These include restrictions on arsenic, copper, lead, mercury and cadmium, which are often present in salt compounds.

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