Virtual, Event
August 31, 2021
3:00 pm – 4:00 pm
Virtual
This virtual event originally aired on August 31, 2021 at 3 pm ET. This webinar has been and is approved by the Commission on Dietetic Registration for 1 CEU for Registered Dietitian Nutritionists.
Over the past 8 iterations of the Dietary Guidelines for Americans, sodium intake has exceeded recommended amounts. Elevated intake is the result of many factors, to include quantity in the food supply and food choice or eating behavior. To mitigate one of the most difficult challenges, behavior change, there has been a renewed focus on the food supply factor. In fact, substantial progress has been made to reduce sodium in processed and packaged foods, although challenges remain due to the complex roles of sodium in food safety, technical function, and taste. This session will provide an overview of the tools available to reduce sodium in foods that maintain safety, function, and taste, to include examples from the marketplace. Challenges with specific food products will be examined. Finally, speakers will focus on one of the most used tools, potassium chloride, and relay data from a recently published modeling study that explored the full potential of this tool for sodium reduction and the effect this could have on sodium and potassium intakes in the US population.
Moderator: Naomi K. Fukagawa, MD, PhD, USDA-ARS
Topics and Panelists:
Current Status of Sodium Reduction in Foods – What Has Been Done, and How Much is Possible?
– Janice Johnson, PhD, Cargill Inc.
Tools for Sodium Reduction in Foods – The Fundamentals
– Soo-Yeun Lee, PhD, University of Illinois
Use of Potassium-Based Sodium Replacers – What Happens to Nutrient Intake?
– Mary M. Murphy, MS RD, Exponent
Q & A