The cation sodium and the anion chloride are normally found in most foods together as sodium chloride, also termed salt. For this reason, this report presents data on the requirements for and the ...

The U.S. Department of Health and Human Services, with several partners, approximately 18 months ago launched a Million Hearts, an initiative to prevent one million heart attacks and strokes in five ...

KANSAS CITY — Most people in the US consume too much sodium, with the majority coming from processed, packaged and prepared foods. This includes dairy products, with cheese, cheese ingredients, and ...

The US Food and Drug Administration has issued its initial recommendations to the commercial food industry on reductions it would like to see in sodium levels to help consumers eat closer to official ...

Washington State University researchers have found a way to make food taste salty but with less of the sodium chloride tied to poor health. "It's a stealth approach, not like buying the 'reduced salt' ...

The FDA says it will accept the term ‘potassium chloride salt’ instead of ‘potassium chloride’ on food labels in a bid to demystify the popular salt replacer for consumers, although industry ...

The U.S. Food and Drug Administration (FDA) recently issued a draft guidance to advise food manufacturers of its intent to exercise enforcement discretion for the name “potassium chloride salt” in the ...

Cutting down on sodium when you have IgAN can help preserve your kidney function. Learn ways to drop salt without forgetting ...

Food industry stakeholders have pushed back hard on the FDA’s proposal to permit the term ‘potassium chloride salt’ on food labels as an alternative to ‘potassium chloride,’ arguing that anything with ...

The U.S. Food and Drug Administration (FDA) is out with final guidance titled: “Voluntary Sodium Reduction Goals: Target Mean and Upper Bound Concentrations for Sodium in Commercially Processed, ...

The general methods for examining and interpreting the evidence on requirements for nutrients are presented in this chapter, with special attention given to approaches used to provide Dietary ...