According to data from the National Health and Nutrition Examination Survey, sodium is over-consumed by the U.S. population, while potassium is under-consumed. Too much sodium can raise blood pressure, which is a major risk factor for cardiovascular disease.
The FDA’s Nutrition Innovation strategy aims to empower consumers by providing information and supporting and fostering industry innovation to develop and promote healthier food options. As part of their strategy, The FDA recently issued final guidance on using the name “potassium salt,” rather than “potassium chloride salt,” for potassium chloride. This is an effort to inform consumers that a salt substitute is being used, and to provide the industry with greater flexibility when labeling their food products, including those that are formulated to reduce sodium content.
See the final guidance document here.