The Food and Drug Administration announced it would allow higher levels of sodium than it previously has in foods seeking a ?healthy? designation.

Prior to 1998, individual foods could use the word healthy on their labels only if they contained no more than 480 mg of sodium, or 600 mg for main dish or meal products—a first-tier sodium level. Since 1998, individual foods had to meet the more stringent second-tier requirement of no more than 360 mg of sodium for individual foods and 480 mg for meals. FDA issued a partial stay of the rule, set to expire Jan. 1, 2006.

?Comments from both industry and consumer advocates support the conclusion that implementing the second-tier sodium requirements would risk substantially eliminating existing ?healthy? products from the marketplace because of unattainable nutrient requirements or undesirable and, thus, unmarketable flavor profiles,? the agency noted. ?As a result of these comments, FDA has concluded that it can best serve the public health by continuing to permit products that meet the first-tier sodium level to be labeled as ?healthy,? and thereby ensure the continued availability of foods that consumers can rely on to help them follow dietary guidelines.?

Natural Foods Merchandiser volume XXVI/number 11/p. 8