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A Collaboration between the IAFNS Technical Committees on Food Microbiology and Sodium View the Published Workshop Proceedings
Workshop Summary
Extensive debate continues on how to lower sodium intakes of the population given that previous campaigns, related to labeling and education, have had minimal impact. The workshop objective was to connect the dots with the nutrition and public health community on why sodium reduction has been so challenging due in large part to the variety of microbial and functional roles sodium plays across different food categories. The workshop provided greater knowledge and appreciation of these challenges. The workshop broadened the dialogue and presented what we have learned in the last 5 years since the release of the Institute of Medicine’s Strategies to Reduce Sodium Intake in the United States Report about the functional challenges with sodium reduction. Speakers included the USDA Undersecretary and Chief Scientist Catherine Woteki, PhD, and FDA Office of Food Additive Safety scientist, Kasey Heintz, and experts from the Monell Institute, academia, and industry. The workshop provided an opportunity for nearly 75 experts including microbiologists, food scientists, public health professionals, and nutritionists to come together and discuss current initiatives, potential technologies, and how their challenges vary between sectors. Attendees included experts from FDA, USDA, CDC, NIH, Health Canada, the New York City Department of Health, Institute of Medicine Food & Nutrition Board, American Heart Association, Academy of Nutrition and Dietetics, Institute of Food Technology, among others. The recommendation from the nutrition community has been to lower sodium in incremental steps so better taste acceptance is achieved in the lower sodium product. However, from a microbial food safety perspective, small changes in a product’s formulation requires that a new process validation is undertaken by the manufacturer for the new product formulation which requires sufficient time and resources depending on the product category. Discussion focused on the challenges faced when reducing or replacing sodium in foods, including technical challenges such as flavor profiles, unwanted chemical reactions and changes in texture; microbiological challenges such as decreasing water activity and reducing growth of pathogens and food spoilage organisms; and regulatory challenges and implications associated with replacing sodium chloride. Questions raised during the workshop wondered if consumers are willing to accept shorter shelf life for lower sodium levels and if an unintended consequence is increased food waste? In the effort to safely reduce sodium, the experts made recommendations on where scientific research is needed in order to make recommendations leading to improved public health. The workshop provided an outline of potential next steps in how to approach this enormous public health challenge in a systematic manner. With such a complex task at hand, even small steps are incredibly important and are the most realistic way to make progress.
Videos and Presentations
IAFNS experienced technical difficulties with the audio of the some of the presentations filmed during the workshop. The audio has been edited to elevate the quality as much as possible, but we apologize for any difficulty you have in hearing the presentations. Introductory Remarks from Moderators Christine Taylor, FDA (retired) & Michael Doyle, University of Georgia Sodium Reduction – A Practical Path Forward Kasey Heintz, FDA CFSAN USDA Catherine Woteki, USDA
Non-Microbiological Functional Roles of Sodium in Food
Introduction to Functional and Quality Applications of Sodium Kathy Groves, Leatherhead Food Research Texture/Mouthfeel in Grain Products  Janice Johnson, Cargill, Incorporated Salt Taste and Substitutes Paul Breslin, Monell Institute Regulatory Considerations (Claims / Standards of Identity) Kantha Shelke, Corvus Blue Case Study: Soup Patricia Zecca, Campbell Soup Company Case Study: Regulatory and Policy Considerations of Sodium Reduction in Dairy Foods Edith Wilkin, Leprino Foods Co. Case Study: Salt Substitutes Janice Johnson, Cargill, Incorporated Discussant Panel Moderated by Kathy Groves, Leatherhead Food Research
Microbiological Roles of Sodium in Food
Introduction: Salt and Sodium Preservatives for Microbiological Stability Michael Doyle, University of Georgia Processed (Cured and Deli) Meats  Jeff Sindelar, University of Wisconsin-Madison Microbial Considerations in Reduced Sodium Cheese and Other Dairy Products Kathleen Glass, University of Wisconsin-Madison Functional Role of Sodium in Refrigerated Dough and Refrigerated Dough Spoilage and Waste Dave Domingues, General Mills Inc. Case Study: Meat Peter Taormina, Smithfield Foods Case Study: Cheese/Dairy Bill Graves, National Dairy Council Discussant Panel Moderated by Michael Doyle, University of Georgia Closing Remarks Christine Taylor, FDA (retired) & Michael Doyle, University of Georgia

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Speakers:

Nancy Bontempo, PhD, Mondelez International

 Delia Murphy, IAFNS
Background:

This presentation will provide an overview of the results of two IAFNS sponsored research projects: “Correlation of surrogate bacteria and Salmonellae for validation of spice/herb pathogen reduction processes” and “Protocol and surrogate validation for the inactivation of Salmonella on whole black peppercorns and cumin seeds.” 
The projects used four spices, oregano, onion powder, whole black peppercorns, and whole cumin seeds, and focused on evaluating the usefulness of surrogate bacteria for validation of irradiation as a decontamination processes, and developing validated protocols for inactivation of Salmonella using ethylene oxide fumigation and dry steam (vacuum-assisted) treatment. The American Spice Trade Association provided an unrestricted grant to help fund these research projects.
This work is supported by the IAFNS Food Microbiology Committee.

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							Official Program
					
			About this session
							Expand
		
While the role of systematic reviews becomes more fully appreciated, the quality of systematic reviews is inconsistent. As the field of systematic reviews evolves, there are an increasing number of frameworks and approaches that can be used to conduct such comprehensive research.  When conducting systematic reviews there are questions about how to: develop a protocol and PICO (Population, Intervention, Comparator, Outcome) questions, execute a search strategy, manage data, grade the literature, evaluate and manage biases, and ensure transparency of the process. This session will address these components by using a large multi-endpoint systematic review of caffeine which followed the framework of the IOM Report "Finding What Works in Health Care: Standards for Systematic Reviews", as a case study.
There continues to be interest within the scientific community in what is a safe level of caffeine intake and if certain populations should have modified recommendations.  Since the 2003 release of the highly cited and valued review by Nawrot et al., "Effects of caffeine on human health", there have been more than 5,000 articles on the effects of caffeine in humans published, highlighting the need for an update to this body of work.
The Systematic Review of the effects of caffeine on human health took into account the challenges of including nutrition and toxicological evidence. The health endpoints reviewed for caffeine are: acute toxicity, behavior, bone and calcium homeostasis, cardiovascular health, developmental and reproductive toxicity, and pharmacokinetics in three healthy populations.  The session will present the lessons learned and will emphasize the efforts taken to ensure transparency and rigor that allow for the achievement of a high level of scientific quality.  Specific areas of focus will include challenges with identifying and integrating caffeine intakes by level of adversity (e.g., physiological or clinical endpoints), and difficulties in applying standard risk of bias tools across outcomes and endpoints.
Although this session will focus on the Caffeine Systematic Review as a case study, the process, findings, and lessons are relevant to nutrition researchers and professionals who utilize systematic reviews.
			Agenda & Videos
							Expand
		
Welcome

Alison Kretser, MS, RD, IAFNS
The Caffeine Landscape - framing the need for the Systematic Review 

Dennis Keefe, PhD, FDA

Video
Striving for the Gold Standard in the Systematic Review Process

Esther Myers, PhD, RDN, FAND, EF Myers Consulting

Video
The Methodology and Challenges of the Caffeine Systematic Review

Daniele Wikoff, PhD, ToxStrategies

Video
Q&A

Moderated by Dennis Keefe, PhD

Video
10:10 - 10:25 Break
General Results of the Systematic Review

Daniele Wikoff, PhD, ToxStrategies

Video
Results of Specific Health Endpoints- Scientific Advisory Board Members

Harris Lieberman, US Army - Behavior - Video 
Charles O'Brien, University of Pennsylvania - Behavior - Video (See Lieberman for pdf)
Jennifer Peck, PhD University of Oklahoma - Reproductive & Developmental Toxicity - Video 
Daniele Wikoff on behalf of Jeffrey Goldberger, University of Miami, Miller School of Medicine- Cardiovascular - Video 
Connie Weaver, PhD, Purdue University - Bone & Calcium - Video 
Milton Tenenbein, MD, University of Manitoba - Acute & Pharmacokinetics - Video 

Panel Discussion with the Caffeine Systematic Review Project Team Members Video

Moderated by Dennis Keefe, PhD

Panel includes: 6 of the 7 Scientific Advisory Board members, Daniele Wikoff of ToxStrategies (Scientific Review Team), Alison Kretser of IAFNS (Oversight Committee)
Overall Conclusions - presented by Daniele Wikoff

Full session playlist 
				
	
See IAFNS's other sessions at Experimental Biology 2017:
			
							Full Schedule
					
	
			
							Learn more
					


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	Conducting a Systematic Review for a Global Audience: Challenges in Merging Nutrition and Toxicological Evidence for a Safety Assessment of Caffeine

Saturday, 22 April 2017

 8:30AM - 12:30PM

Ballroom S100BC

 Speakers: Dennis Keefe, FDA; Harris Lieberman, USARIEM; Esther Myers, EF Myers Consulting; Charles O'Brien, University of Pennsylvania; Jennifer Peck, University of Oklahoma; Milton Tenenbein, University of Manitoba; Connie Weaver, Purdue University; Daniele Wikoff, ToxStrategies

Supported by the Caffeine Working Group

Session Info & Videos
The Changing Brain: How Brain Plasticity, Exercise and Nutrition Affect Function and Cognition

Saturday, 22 April 2017

3:00PM - 5:00PM,

Ballroom S100BC

Neurogensis and brain plasticity in the adult brain - Henriette van Praag, National Institute on Aging; 
The Relation of Exercise, fitness, & Adiposity to Cognitive and Brain Health - Charles Hillman, University of Illinois - Video
Neuroinflammatory Processes in Cognitive Disorders - Sophie Laye, Universite Bordeaux - Video
Exercise, Nutrition and Brain Funciton: What are the steps toward dietary and physical activity Recommendations? - Mary Ann Johnson, University of Georgia - Video
Panel Discussion - Video

Utility of Predictive Modeling for Nutrition Research, Clinical Interventions and Public Health

Sunday, 23 April 2017

 8:30AM- 10:30AM

 S105BCD

Speakers:

Intro to Predictive Modeling: From Linear Regression Models to Mechanistic Mathematical Modeling - David Allison, University of Alabama at Birmingham - Video; 
Use of Predictive Modeling in the Design of Clinical Studies Kevin Hall, NIDDK - Video; 
Application of Predictive Modeling in Weight Loss Counseling -  Corby Martin, Pennington Biomedical Research Center - Video; 
Application of Predictive Modeling in Personalized Nutrition - Ben van Ommen, TNO - Video;
Utility of PRedictive Modeling for Public Health Obesity Policies - Emily Dhurandhar, Texas Tech University - Video; 
Summary and Wrap-Up - Diana Thomas, West Point - Video

Supported by the Protein Committee
Full session playlist

Learning Lab: How to Access and Use a Fiber and Health Outcomes Database for Researchers and Policymakers

Tuesday, 25 April 2017

 11:00AM - 12:30PM

 S105AB

 Speakers: Kara Livingston, Tufts University; Caleigh Sawicki, Tufts University

Supported by the Carbohydrate Committee
Posters

Sources of dietary folate/folic acid in women of different races in the United States between 2009 and 2012: What is the role of fortified and enriched products?

PDF

Abstract Number: 6707

 Poster Board Number C88

 Presenter: Ray DeVirgiliis, George Washington University

 Monday, 24 April

 1:45PM-2:45PM


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