Consumers who are monitoring their sodium intake will have to wait another year before receiving the help they expected in determining if certain foods fit into their diet regimens.
Beginning July 1, the federal Food and Drug Administration was to have required that sodium content information be added to the labels of products that carry nutritional data. But the deadline for compliance has been extended one year to July 1, l986.
"The extension was based on requests from about 40 food manufacturers and supermarket chains who said they needed more time to comply," said FDA spokesman James Greene in a telephone interview.
Sodium is a mineral element that is indispensable to several body processes. It has a vital role in regulating body water and plays a part in heart action and conduction of nerve impulses.
But excessive use of the substance also could be a major factor in the development of high blood pressure. While the relationship between hypertension and sodium hasn't been definitely established, some studies have found that blood pressure falls when weight and sodium intake are reduced. "The general consensus of the medical community and the FDA is that everyone could benefit by reducing sodium consumption," said Greene.
According to the National Research Council, a daily intake of 1,100 to 3,300 milligrams of sodium is considered adequate, but many adults consume 5,000 to 7,000 milligrams a day.
Since 1973, the FDA has required nutrition labeling on processed foods that make nutritional claims or that have been fortified with nutrients, such as cereals, juices and milk. The information required covers protein, fat, carbohydrate, vitamins A and C, thiamim, riboflavin, niacin, calcium and iron, and calories. Some food processors already have added sodium content to the labels of these products voluntarily.
Many manufacturers also have included voluntary nutritional information on the labels of numerous products other than those that are fortified or make nutritional claims. On some of these, sodium has been listed along with the other nutrients.
Greene said that about 55 percent of all packaged foods carry standardized nutrition data. About 40 percent of these voluntarily include sodium on the list, he said.
There are other foods that make sodium claims, such as "sodium reduced," but don't list specifics or any other nutritional data.
Under the new ruling, all products that provide nutritional labels, whether or not they are required to have them, must add sodium content to the information. Those that make sodium claims will have to list the specific sodium content even if other nutritional data isn't required. The sodium content is listed in milligrams per serving.
Fresh fruits and vegetables aren't regulated by the FDA. Neither are red meats and poultry, which are under the jurisdiction of the U.S. Department of Agriculture. The department has no regulation governing sodium labeling, preferring voluntary listing. Some processed packaged meats do carry nutritional and sodium information.
The FDA started working on sodium labeling in 1981, prompted by growing national concern about the probable association between sodium in the diet and hypertension, commonly called high blood pressure.
Hypertension is a major cause of strokes and is perceived in the medical profession as a contributor to heart attacks and heart and kidney failure. It's estimated that up to 60 million Americans are hypertensive in some degree.
The evidence linking sodium and high blood pressure has been conclusive enough to persuade millions of Americans to limit their sodium intake and their salt consumption.
In the past few years, manufacturers have responded to public and FDA concern by marketing entire lines of salt- and sodium-reduced products. Canned vegetables, tuna, peanut butter, luncheon meats, cheeses, soups, snacks, cereals, sauces and dressings in low-salt or low-sodium versions occupy the grocery shelves alongside the standard products.
Some of the sodium occurs naturally in many foods and even in water, but most of the excess comes from compounds, such as salt, that are added to flavor, preserve and process foods.
Salt and sodium, the FDA points out, are not synonymous. Salt, a compound chemically known as sodium chloride, is about 40 percent sodium, and a teaspoon of it contains about 2,000 milligrams of sodium. Other common food additives, such as monosodium glutamate and baking soda, also contain large amounts of sodium.
The new FDA ruling provides definitions for claims made on labels regarding sodium, and the agency encourages manufacturers to use the defined words instead of confusing the consumer with multiple terms.
The words "sodium free" can be used on foods that provide less than 5 milligrams of sodium per serving. "Very low sodium" can be used on foods providing 35 milligrams or less per serving, and "low sodium" can be used on foods providing 140 milligrams or less per serving. The words "reduced sodium" can be used if the food has been processed to reduce the normal level of sodium by 75 percent. Labels that carry any of these designations also will have to list the milligrams of sodium per serving.
The word "unsalted" can be used on foods that have been processed without the normally added salt. In these cases, sodium content information also would have to be on the label.