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FDA Calls for Reduction of Sodium in Processed Meat
USAgNet - 10/18/2021

The U.S. Food and Drug Administration this week issued final guidance for voluntary reductions of sodium in commercially processed, restaurant, packaged and prepared foods. For pork, FDA recommends a sales-weighted average reduction of 41-747 milligrams (mg) of sodium per 100 grams, or 3.5 ounces, of product. (So, a 3.5 ounce serving of cooked pork sausage with 930 mg of sodium should have, under the new guidelines, an average of 840 mg.)

In issuing the sodium reduction recommendations, FDA pointed out that more than 70 percent of sodium intake is from sodium added during food manufacturing and commercial food preparation.

The average sodium intake in the United States is about 3,400 mg a day, while USDA’s 2020 Dietary Guidelines for Americans advises consumption of no more than 2,300 mg daily.

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