About
Edible common salt is sodium chloride (NaCl), a naturally occurring mineral used universally as a seasoning and preservative in food. It is also used for curing meat, baking, texture modification, moisture retention, and flavor enhancement.
Safety summary
Excess sodium intake is strongly linked to raised blood pressure, increasing the risk of cardiovascular diseases, stroke, kidney disease, and gastric cancer; an estimated 1.89 million deaths per year are associated with overconsumption. The WHO recommends adults consume less than 2,000 mg/day of sodium (equivalent to less than 5 g/day of salt), while the US Dietary Guidelines set the limit at 2,300 mg/day of sodium. Individuals with hypertension, kidney disease, heart disease, diabetes, and the elderly are especially sensitive and should restrict intake further.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| JECFA (JECFA (FAO/WHO)) | Restricted | WHO recommends adults consume less than 2,000 mg/day of sodium (equivalent to <5 g/day of salt, approximately one teaspoon). For children aged 2–15 years, WHO recommends adjusting the adult dose downward based on energy requirements. The global mean adult intake of ~4,310 mg/day sodium is more than double the WHO recommendation.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Sodium chloride is not assigned an E-number and is not regulated as a food additive in the EU; it is considered a basic food ingredient. EFSA has published Dietary Reference Values for sodium and chloride (EFSA NDA Panel, 2019); no formal ADI is established. EFSA recommes limiting sodium intake to reduce cardiovascular and gastric cancer risk.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Regulated under sub-regulation 2.9.30 of the Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011. Edible salt must contain a minimum of 97% sodium chloride on a dry weight basis (98% when nutrient sources in encapsulated form are used for fortification). No numerical ADI is set; iodisation of salt is regulated under FSSAI Fortification Regulations 2018.source |
| FDA (Food and Drug Administration) (United States) | Approved | Listed as GRAS (21 CFR 184.1634) with no quantity limit as an additive. The US Dietary Guidelines 2020-2025, aligned with FDA, recommend limiting sodium to <2,300 mg/day (≈5,750 mg NaCl/day) for individuals aged 14 and older. FDA has issued voluntary sodium reduction goals for food manufacturers but these are non-binding. |
Who should approach with care
Research citations
- 1FDA. Sodium in Your Diet – FDA Consumer Resource. fda.gov
- 2FDA. Guidance for Industry: Voluntary Sodium Reduction Goals. fda.gov
- 3other. The Regulatory Framework: A Powerful and Adaptable Tool for Sodium Intake Reduction – NCBI Bookshelf (IOM Report). ncbi.nlm.nih.gov
- 4WHO. Sodium reduction – WHO Fact Sheet, 2025. who.int
- 5PubMed. Revised Reference Values for the Intake of Sodium and Chloride – PMC (Ann Nutr Metab, 2018), 2018. pmc.ncbi.nlm.nih.gov
- 6FSSAI. FSSAI Chapter 2.9 – Salt, Spices, Condiments and Related Products (Food Product Standards and Food Additives Regulations, 2011), 2011. fssai.gov.in
