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CODEX STAN 53 Page 1 of 4
INTRODUCTION
The Codex Standard for Special Dietary Foods with Low-Sodium Content (including Salt
Substitutes) was adopted by the Codex Alimentarius Commission at its 8th Session in 1971.
Amendments to the Section on Labelling were adopted at the 15th Session in 1983.
This standard has been submitted to all Member Nations and Associate Members of FAO
and WHO for acceptance in accordance with the General Principles of the Codex Alimentarius.
CODEX STANDARD FOR SPECIAL DIETARY FOODS
WITH LOW-SODIUM CONTENT (INCLUDING SALT SUBSTITUTES) 1
CODEX STAN 53-1981 (amended 1983)
1. SCOPE
1.1 This standard applies to foods which are represented directly or indirectly or by
implication, as intended for special dietary uses by reason of their low sodium content. It also
applies to salt substitutes with low sodium content.
1.2 The standard contains only provisions which are specific to the sodium content of foods
intended for special dietary uses and to salt substitutes. It does not refer to other aspects of the
composition of such foods including the use of food additives, except salt substitutes.
2. DESCRIPTION
2.1 Definition
Special dietary foods with low sodium content are foods whose special dietary value
results from the reduction, restriction, or removal of sodium.
2.2 Subsidiary Definitions
Low sodium and Very low sodium foods are foods conforming to the respective
provisions regarding maximum sodium content prescribed in sub-sections 3.1.1 and 3.1.2 of this
standard.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Special Dietary Foods with Low Sodium Content (Excl
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