美国食品和药物管理局对食品标明钠含量的规定

• 作 者: 张宗英
• 出 处: 国外医学(卫生学分册)
• 发表日期: 1985年02期
• 关键词: 营养标签 无盐 Federal 国家研究委员会

自1985年7月1日起食品中钠含量必须作为营养标签的一个组成部分被标明,此项规定将发表于美国食品和药物管理局4月18日出版的“Federal Register”上。规定还要求各种食品标签必须作如下标明: “无钠”——每份菜的钠量少于5mg; “特低钠”——每份菜的钠少于或等于35mg; “低钠”——每份菜的钠少于或等于140mg; “少钠”——通过加工使钠含量比原有的少75％; “无盐”——把通常有盐加工的食品代之以无盐加工。

The sodium content of foodstuffs must be identified as an integral part of the nutrition labeling as of July 1, 1985 and will be published in the Federal Register published April 18 by the U.S. Food and Drug Administration. The regulation also requires that various food labels be marked as follows: “Sodium-free” - less than 5 mg sodium per serving; “extra-low sodium” - less than or equal to 35 mg sodium per serving; “low sodium” - less than or equal to 140 mg of sodium per serving; “less sodium” - 75% less sodium by processing than the original; “no salt” - replace salt-processed foods with salt-free Processing.