CODEX STAN 53-1981低钠特殊膳食食品法典标准.pdf

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