# Use of Salt Substitutes To Reduce the Sodium Content in Standardized Foods

**Action Urgency Score:** 70/100

| Field | Value |
|---|---|
| Agency | Health and Human Services Department; Food and Drug Administration |
| Type | Final rule |
| Action | Final rule. |
| Published | 2026-10-13 |
| Effective | 2026-12-14 |
| Significant | Yes (EO 12866) |
| CFR parts | 21 CFR 130, 21 CFR 131, 21 CFR 133, 21 CFR 136, 21 CFR 137 |
| Summary | The Food and Drug Administration (FDA or we) is issuing a final rule to amend our standard of identity regulations that specify salt (sodium chloride) as a required or optional ingredient to permit the use of salt substitutes in standardized foods, to reduce the sodium content. Reducing sodium may help reduce the risk of hypertension, a major risk factor for heart disease and stroke. The rule will help support a healthier food supply by providing flexibility to facilitate industry innovation in the production of standardized foods lower in sodium while maintaining the basic nature and essentia |
| Document number | 2026-20848 |

## Why this score
- Upcoming deadline.
- Significant rule under EO 12866.
- Final rule.

Source: Federal Register API (Office of the Federal Register) (https://www.federalregister.gov/documents/2026/10/13/2026-20848/use-of-salt-substitutes-to-reduce-the-sodium-content-in-standardized-foods). Last refreshed: 2026-11-04T21:40:49.974Z.
Data from the Federal Register API; the published Federal Register document is authoritative. Informational only, not legal advice.