Guiding Principles for Sodium Reduction Strategies in Food: A Compendium
Significant knowledge exists about sodium reduction in foods, some of which is captured in Food & Drug Administration guidance documents. But progress made to date has not been captured in a publicly accessible format, and where it is available, it is not in a domain typically accessed by the public health community. Developing a compendium of available tools—including their possibilities, challenges and nuances—relevant to product development would be informative across stakeholders with an interest in addressing this persistent public health concern. This project will result in a publication that will provide evidence-based tools available for sodium reduction, organized by specific food categories to conjoin the wide range of resources into a compendium relevant to food industry applications.
Institution: University of Illinois at Urbana-Champaign
Principal Investigator: Soo-Yeun Lee, PhD
Amount: $80,000
Year Awarded: 2020
Read more:
- Sodium Reduction Technologies Applied to Bread Products and their Impact on Sensory Properties: A Review
- Compendium of Sodium Reduction Strategies in Foods: A Scoping Review
- A Qualitative Look at Perception and Experience of Sodium Reduction Strategies in the Food Industry through Focus Groups and Individual Interviews
View this project on the Center for Open Science's Open Science Framework.
Access the Sodium Reduction Science and Strategies Database here.
Learn more about the IAFNS Sodium in Foods and Health Implications Committee.
Impact of Dietary Sweetness Exposure on Future Dietary Intake: Reanalysis of Existing Intervention Trial Data
Several global health authorities recommend avoidance of sweetness in the diet from both sugar and low-calorie or non-nutritive sweeteners, due to concerns that intake of sweet taste drives a preference for more sweetness, with ultimate negative consequences for energy intake and weight. However, the scientific data available to understand the role of sweetness in the diet is severely lacking. The aim of this project is to re-harvest existing clinical trial data in a way that provides information about selection and intake of sweet vs. non-sweet foods after some intervention.
Institution: Bournemouth University
Principal Investigator: Katherine Appleton, PhD, RD
Year Awarded: 2020
Read More: Repeated exposure to and subsequent consumption of sweet taste: Reanalysis of test meal intake data following the repeated consumption of sweet vs non-sweet beverages.
Center for Open Science’s Open Science Framework.
Learn more about the IAFNS Low-Calorie Sweeteners Committee.
Effect of Low-Calorie Sweetener Intake on Glycemic Response
Globally, dietary guidance recommends reducing added and total sugars in the diet to reduce caloric intake and chronic disease. Low-calorie sweeteners (LCS) present an option for reducing calories while providing sweetness in the diet, but questions remain regarding the effects of LCS on health, including its effects on glycemic response and diabetes. This project will systematically review randomized controlled trials to determine the relationship between LCS and glycemic response in adults.
Institution: Glycemia Consulting Inc.
Principal Investigator: John Sievenpiper, BASc, MD, MSc, PhD, FRCPC
Year Awarded: 2020
Learn more about the IAFNS Low-Calorie Sweeteners Committee.