{"abstract":"The Food and Drug Administration (FDA or we) is proposing to amend our standard of identity (SOI) 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 leading cause of heart disease and stroke. The proposed rule, if finalized, would 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 essential characteristics of the foods.","action":"Proposed rule.","agencies":[{"raw_name":"DEPARTMENT OF HEALTH AND HUMAN SERVICES","name":"Health and Human Services Department","id":221,"url":"https://www.federalregister.gov/agencies/health-and-human-services-department","json_url":"https://www.federalregister.gov/api/v1/agencies/221","parent_id":null,"slug":"health-and-human-services-department"},{"raw_name":"Food and Drug Administration","name":"Food and Drug Administration","id":199,"url":"https://www.federalregister.gov/agencies/food-and-drug-administration","json_url":"https://www.federalregister.gov/api/v1/agencies/199","parent_id":221,"slug":"food-and-drug-administration"}],"body_html_url":"https://www.federalregister.gov/documents/full_text/html/2023/04/10/2023-06456.html","cfr_references":[{"chapter":null,"citation_url":null,"part":"130","title":21},{"chapter":null,"citation_url":null,"part":"131","title":21},{"chapter":null,"citation_url":null,"part":"133","title":21},{"chapter":null,"citation_url":null,"part":"136","title":21},{"chapter":null,"citation_url":null,"part":"137","title":21},{"chapter":null,"citation_url":null,"part":"139","title":21},{"chapter":null,"citation_url":null,"part":"145","title":21},{"chapter":null,"citation_url":null,"part":"150","title":21},{"chapter":null,"citation_url":null,"part":"155","title":21},{"chapter":null,"citation_url":null,"part":"156","title":21},{"chapter":null,"citation_url":null,"part":"158","title":21},{"chapter":null,"citation_url":null,"part":"161","title":21},{"chapter":null,"citation_url":null,"part":"163","title":21},{"chapter":null,"citation_url":null,"part":"166","title":21},{"chapter":null,"citation_url":null,"part":"168","title":21},{"chapter":null,"citation_url":null,"part":"169","title":21}],"citation":"88 FR 21148","comment_url":null,"comments_close_on":"2023-08-08","correction_of":null,"corrections":[],"dates":"Either electronic or written comments on the proposed rule must be submitted by August 8, 2023.","disposition_notes":null,"docket_ids":["Docket No. FDA-2022-N-2226"],"dockets":[{"supporting_documents":[{"title":"Reference 24 - *FDA, “Use of Salt Substitutes to Reduce the Sodium Content in Standardized Foods” Preliminary Regulatory Impact Analysis, Initial Regulatory Flexibility Analysis, Unfunded Mandates Reform Act Analysis. Available at https://www.fda.gov/about-fda/reports/economic-impact-analyses-fda-regulations RE Use of Salt Substitutes To Reduce the Sodium Content in Standardized Foods","document_id":"FDA-2022-N-2226-0019"},{"title":"Reference 23 - *Muth, M. K., S. Bradley, J. Brophy, K. Capogrossi, S. Karns, and C. Viator. Reformulation cost model. Contract No. HHSF-223-2011-10005B, Task Order 20. Final report. Research Triangle Park (NC): RTI International; 2015. RE Use of Salt Substitutes To Reduce the Sodium Content in Standardized Foods","document_id":"FDA-2022-N-2226-0018"},{"title":"Reference 22 - *FDA, “Voluntary Sodium Reduction Goals: Target Mean and Upper Bound Concentrations for Sodium in Commercially Processed, Packaged, and Prepared Foods: Guidance for Industry. Draft Guidance.” June 2016. RE Use of Salt Substitutes To Reduce the Sodium Content in Standardized Foods","document_id":"FDA-2022-N-2226-0017"},{"title":"Reference 18-7 - *FDA, “Horizontal Approaches to Food Standards of Identity Modernization; Public Meeting; Request for Comments.” Breakout 2 (Roosevelt) – Afternoon. September 27, 2019; RE Use of Salt Substitutes To Reduce the Sodium Content in Standardized Foods","document_id":"FDA-2022-N-2226-0016"},{"title":"Reference 18-6 - *FDA, “Horizontal Approaches to Food Standards of Identity Modernization; Public Meeting; Request for Comments.” Breakout 2 (Plaza) – Afternoon. September 27, 2019; RE Use of Salt Substitutes To Reduce the Sodium Content in Standardized Foods","document_id":"FDA-2022-N-2226-0015"},{"title":"Reference 18-5 - *FDA, “Horizontal Approaches to Food Standards of Identity Modernization; Public Meeting; Request for Comments.” Breakout 2 (Regency) – Afternoon. September 27, 2019; RE Use of Salt Substitutes To Reduce the Sodium Content in Standardized Foods","document_id":"FDA-2022-N-2226-0014"},{"title":"Reference 18-4 - *FDA, “Horizontal Approaches to Food Standards of Identity Modernization; Public Meeting; Request for Comments.” Breakout 1 (Roosevelt) – Morning. September 27, 2019; RE Use of Salt Substitutes To Reduce the Sodium Content in Standardized Foods","document_id":"FDA-2022-N-2226-0013"},{"title":"Reference 18-3 - *FDA, “Horizontal Approaches to Food Standards of Identity Modernization; Public Meeting; Request for Comments.” Breakout 1 (Plaza) – Morning. September 27, 2019; RE Use of Salt Substitutes To Reduce the Sodium Content in Standardized Foods","document_id":"FDA-2022-N-2226-0012"},{"title":"Reference 18-2 - *FDA, “Horizontal Approaches to Food Standards of Identity Modernization; Public Meeting; Request for Comments.” Breakout 1 (Regency) - Morning. 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