What must be true for a food to be labeled low sodium?

January 2, 2026 •

2 min read

With the average American consuming over 3,400 mg of sodium daily, far exceeding the recommended limit, understanding food labels is crucial for health. For a food to be labeled low sodium, it must meet a specific regulatory standard set by the U.S. Food and Drug Administration (FDA).

Quick Summary

A food must contain 140 mg or less of sodium per serving to be labeled 'low sodium' according to FDA regulations. It is essential to check serving sizes and differentiate between claims like 'low,' 'very low,' and 'reduced' sodium on packaging.

Key Points

140 mg Limit: For a food to be labeled 'low sodium,' it must contain 140 mg or less of sodium per serving, based on FDA rules.
Check Serving Size: All sodium content claims on labels are relative to the product's serving size, so verify this to calculate your actual intake.
Reduced vs. Low: 'Reduced sodium' is a relative claim (25% less than the standard product), not an absolute measure, and can still be high in sodium.
Hidden Sodium: Many processed foods contain hidden sodium in ingredients like MSG, not just salt, which contributes to the total amount.
Use %DV: The Percent Daily Value on the Nutrition Facts label can quickly indicate if a food is low (5% or less) or high (20% or more) in sodium per serving.
Main Dish Rule: For meals and main dishes, the 'low sodium' requirement is 140 mg or less of sodium per 100 grams, adjusting for larger portions.

The Core FDA Definition of "Low Sodium"

To carry the "low sodium" label, a food must contain 140 milligrams (mg) or less of sodium per serving. The FDA sets these standards to ensure accurate health claims. For meals and main dishes, the requirement is 140 mg or less per 100 grams.

Other Related Sodium Claims to Understand

Beyond "low sodium," the FDA defines several other terms:

Sodium-Free or Salt-Free: Less than 5 mg of sodium per serving.
Very Low Sodium: 35 mg or less of sodium per serving.
Reduced Sodium: At least 25% less sodium than the standard version of the product. This does not guarantee a low-sodium food.
Light in Sodium or Lightly Salted: At least 50% less sodium than the regular version.
No Salt Added or Unsalted: No salt was added during processing, but the product may still contain sodium naturally.

Low Sodium vs. Reduced Sodium: The Critical Difference

The key difference lies in whether the claim is absolute or relative. "Low sodium" is an absolute standard (140 mg or less), while "reduced sodium" is a relative comparison (at least 25% less than the original). A "reduced sodium" product can still be high in sodium. Always check the Nutrition Facts label for the actual sodium content.

Reading the Full Nutrition Facts Label

The Nutrition Facts label is your best tool for understanding sodium content. Pay attention to:

Serving Size: Sodium content is listed per serving.
Total Sodium in mg: Look for the number of milligrams of sodium per serving.
Percent Daily Value (%DV): 5% DV or less is low, 20% DV or more is high.
Ingredients List: Watch for sodium-containing ingredients beyond salt, such as MSG or sodium bicarbonate.

Practical Tips for Managing Sodium Intake

Reduce sodium by cooking at home, rinsing canned goods, using herbs for flavor, and choosing fresh meats.

Comparison Table of FDA Sodium Claims


Claim	Criteria	Example
Sodium-Free	Less than 5 mg of sodium per serving	Unsalted nuts
Very Low Sodium	35 mg or less of sodium per serving	Certain cereals
Low Sodium	140 mg or less of sodium per serving	Low sodium broth
Reduced Sodium	At least 25% less sodium than the standard version	A can of 'reduced sodium' soup
Light in Sodium	At least 50% less sodium than the standard version	'Light' soy sauce
No Salt Added	No salt is added during processing, but product may still contain sodium	'No salt added' canned tomatoes

Conclusion: Label Literacy is Key to Control

For a food to be labeled low sodium, it must meet the FDA's requirement of 140 mg or less per serving. Understanding this and other sodium claims helps in managing intake. Reading the Nutrition Facts label is crucial for making informed choices. For more information, consult the FDA's official guide on sodium in your diet.

Frequently Asked Questions

According to the FDA, a food product must contain 140 milligrams (mg) or less of sodium per serving to be labeled 'low sodium'.

No, 'no salt added' means no salt was added during processing. However, the food can still contain naturally occurring sodium, so it may not meet the criteria for a 'low sodium' product.

The term 'very low sodium' means a food contains 35 mg or less of sodium per serving, a more restrictive standard than the 'low sodium' claim.

While 'low sodium' is an absolute limit of 140 mg per serving, 'reduced sodium' is a relative claim stating the food has at least 25% less sodium than the regular version, which might still be a high amount.

The total sodium content per serving is listed in milligrams (mg) on the Nutrition Facts label of packaged foods. Remember to also check the serving size.

The FDA regulations apply to packaged foods making specific nutrient content claims. Unpackaged fresh foods like fruits and vegetables are naturally low in sodium and do not typically require a label.

As a general rule, a % Daily Value of 5% or less of sodium per serving is considered low, while 20% or more is considered high. Look for foods with lower %DV to help reduce overall intake.