Iodized salt:

This term refers to sodium chloride to which iodine has been added. The label must state, "This salt supplies iodine, a necessary nutrient."

Light in sodium:

50 percent less sodium per serving: restricted to foods with more than 40 Calories per serving or more than 3 grams fat per serving.

Lite/Light/Lightly:

(USDA policy.) These terms usually suggest that a product has fewer calories than a similar product. However, they can also mean that a product has less fat, salt, sodium, breading or other ingredients than a similar product. A reduction of 25 percent is usually enough for manufacturers to use the terms. For salt reduction, the sodium content must be reduced by at least 25 percent. If "lite," "light" or "lightly" appears on a product label, the term must be explained. The explanation must show a comparison to the government standards, to similar products on the market or to the average analysis of similar products as referenced in the Composition of Foods Agriculture Handbook, No. 8.

For USDA products that are unquestionably low in calories, fat, salt, breading or sodium, there is an alternative policy. To carry the label "light," "lite" or "lightly," the product must simply show the actual amount of the calories, fat, salt, breading or sodium. Also, the product must meet the following standard in the category that applies:

  • Calories: no more than 40 calories per serving and no more than 0.4 calories per gram
  • Fat and breading: no more than 10 percent
  • Salt and sodium: no more than 35 milligrams of sodium per 100 grams

The FDA has a few food standards to use the terms "light," "lite" or "lightly," but no regulations. In addition, the FDA has a policy for these terms. The policy says that unless the meaning of the term is obvious (such as "light brown sugar") or is spelled out (such as "light in color"), "light" means "reduced calorie." The FDA considers "lightly salted" a reduced-sodium claim. The FDA is in the process of preparing a definition for "light/lite."

Low sodium:

(FDA regulation and USDA policy.) Product contains no more than 140 milligrams of sodium in a serving. The amount of sodium in milligrams per serving must be listed on the label of a food described as "low sodium."

At times, the USDA and FDA may allow special use of the "low-sodium" definition. For example, some "low-sodium" products, such as a "low-sodium" frozen dinner with several components, may contain an average of 140 milligrams of sodium or less for each component in the product. The sodium content of each individual component may be more or less than 140 milligrams. However, nutrition analysis is determined for the dinner as a whole. Therefore, the sodium in all components is added together and divided by the number of components.

Using this guideline, a "low-sodium" frozen dinner with four components (meat, vegetable, starch and dessert) must contain no more than 560 milligrams of sodium. The dinner as a whole is considered "one serving" and the package will read "one serving." But each of the four components —added together and divided by four— contains an average of 140 milligrams of sodium or less, with a total of 560 milligrams or less. Read the label to see how a product uses the "low -sodium" rule.

Reduced sodium:

(FDA regulation and USDA policy.) The sodium in a food product has been reduced by at least 75 percent; or at least 25 percent less sodium when compared with a similar food.

The product label must include a comparison to the original product. Also, the product must list the amount of sodium in milligrams per serving.

Salt free:

meets requirements for "sodium free."

Sodium free.

(FDA regulation and USDA policy.) Product contains fewer than 5 milligrams of sodium per serving.

Salt/Table salt:

Common table salt is made up of sodium and chloride (40 percent sodium, 60 percent chloride). Salt is not the same as sodium. (See "Sodium.") If iodine has not been added, the label must state, "This salt does not supply iodine, a necessary nutrient."

Unsalted/No salt added/Without added salt:

(FDA regulation and USDA policy.) Any of these terms may be used on foods that follow the following guidelines:

  1. no salt is added during processing;
  2. the product it resembles and substitutes for is normally processed with salt; and
  3. the label bears the statement "not a sodium free food" or "not for control of sodium in the diet" if the food is not sodium free

(On USDA products, these label terms also mean no ingredients may contain sodium chloride.)

Very low sodium:

(FDA regulation and USDA policy.) Product contains no more than 35 milligrams of sodium in a serving. The amount of sodium must be listed in milligrams per serving on the label.

Source:  The Food and Drug Administration