Low sodium foods

Low-sodium foods contain relatively low levels of sodium — suiting people with hypertension, cardiovascular disease and certain kidney conditions. ‘Low sodium’ is a regulated claim (e.g. ≤120 mg sodium/100 g in the EU; ≤140 mg per serving in the US). Reduced sodium may be achieved by replacing NaCl with potassium or magnesium salt substitutes, flavour enhancers (yeast extracts), herbs and spices, or gradual reduction. Because salt also preserves (lowering water activity), controls fermentation and flavours, reformulation must balance safety (shelf life, pathogen control), taste and texture — validated by challenge testing and sensory work.