The IAFNS Sodium in Food & Health Implications (SoFHI) committee supports collaboration among academic, industry, and government scientists and focuses on the development and communication of sodium research on foods, food patterns and health implications across demographics. 

The Committee has four primary areas of focus:

• Facilitate stakeholder dialogue on topics related to intake of sodium in the context of the total diet;
• Support applied clinical or epidemiological research to improve the understanding of sodium in foods and the relationship to estimates of intake;
• Understand different facets of sodium reduction in foods;
• Provide subject matter expertise to NGOs, federal agencies, and other public health stakeholders on sodium as relevant to food composition, food safety, and food quality.

Interested in learning more? The sodium committee has continuing education:

  • Access CEU credits here.

Sodium Reduction Science and Strategies Database

Access Database Here
COMMITTEE MEMBERS
Campbell Soup Company
Cargill, Incorporated
Conagra Brands
General Mills, Inc.
The Hershey Company
Kraft Heinz Company
Nestlé
ACADEMIC ADVISERS
Soo-Yeun Lee, PhD,
Washington State University
Paul A. Welling, MD
Johns Hopkins University School of Medicine
Kristie J. Lancaster, PhD, RD, FAHA
New York University

 

GOVERNMENT ADVISERS
Naomi Fukagawa, MD, PhD, USDA ARS Beltsville Human Nutrition Research Center
William Yan, PhD, Health Canada (Retired)
Join Us!

Projects Supported by the Committee:

USDA Global Branded Food Products Database Dual Column Nutrition Data Project

State of the Science in Sodium Reduction to Improve Public Health – Webinar Series and Expert Dialogue

Opportunities and Challenges to Sodium Reduction in Food Service and Strategies to Foster Progress

Comparison of Food Category Contributors to Sodium Intake from Stores vs. Restaurants

Broader Dietary Value of Food Category Contributors to Sodium Intake

Guiding Principles for Sodium Reduction Strategies in Food: A Compendium

Effect of the Use of Potassium-Based Sodium Replacers on Sodium and Potassium Intakes of the US Population

Camp DASH Ancillary Studies

Publications

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Perspective: Challenges and Strategies to Reduce the Sodium Content of Foods by the Food Service Industry

Advances in Nutrition, 2023

This perspective article provides an overview of the challenges and strategies that have been used by the food service industry to reduce sodium in foods away from home, as well as future sodium reduction strategies. Because of the widespread consumption of foods away from home, implementing such future strategies could have a profound impact on the sodium content of the American diet.

Read more about Perspective: Challenges and Strategies to Reduce the Sodium Content of Foods by the Food Service Industry

A Qualitative Look at Perception and Experience of Sodium Reduction Strategies in the Food Industry through Focus Groups and Individual Interviews

Journal of Food Science, 2023

Future efforts to reduce the incidence of sodium overconsumption should be carried out through multiple avenues rather than focusing on the agency of consumers, the food sector, or research alone.

Read more about A Qualitative Look at Perception and Experience of Sodium Reduction Strategies in the Food Industry through Focus Groups and Individual Interviews

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Events

Filter

Webinar Series: Continuous Improvement — What Manufacturers are Doing to Reduce Sodium in Food Products

January 23, 2024

Virtual, Event

Sodium reduction initiatives date back to the 1970s and have impacted many types of products including bread, soups and canned food products, seasoning blends, savory snacks and more. However, as the food supply and consumer behaviors evolve, more work is needed to further reduce sodium.

Read more about Webinar Series: Continuous Improvement — What Manufacturers are Doing to Reduce Sodium in Food Products

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                    [post_title] => Webinar Series: Lessons Learned -- Opportunities and Challenges to Monitoring Sodium in the Food Supply
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                    [post_title] => Webinar Series: Continuous Improvement -- What Manufacturers are Doing to Reduce Sodium in Food Products
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IAFNS participated in the American Society for Nutrition Annual meeting - NUTRITION 2023 - presenting new work on funded projects.

					Are We Ready? Resilience as a Biomarker for a "Healthy" Gut Microbiome 
											Expand
					
Monday, July 24, 2023


2:00-3:30 pm ET


In partnership with the Nutritional Microbiology GEM and the International Scientific Association for Probiotics and Prebiotics


Chair: J. Phil Karl, PhD, RD, USARIEM


Speakers:

Curtis Huttenhower, PhD

Harvard T.H. Chan School of Public Health
Abigail Johnson, PhD, RD

School of Public Health

University of Minnesota
Jotham Suez, PhD

Johns Hopkins Bloomberg School of Public Health

Supported by: IAFNS Gut Microbiome Committee

					It's Time to Quantify Intake Recommendations for Dietary Bioactives
											Expand
					
Sunday, July 23, 2023


8:00-9:30 a.m. E.T.


In partnership with the Research Interest Section on Bioactives


Chairs:

Johanna Dwyer, DSc, RD

Tufts University School of Medicine
Charlene Van Buiten, PhD

Food Science and Human Nutrition

Colorado State University
Speakers:

It is time to translate research evidence into quantified dietary bioactive intakes

John Erdman, Jr., PhD

University of Illinois at Urbana-Champaign
Flavan-3-ols evidence translated into a quantified guideline

Gunter Kuhnle, PhD

University of Reading

Reading, England, United Kingdom
It's time to quantify lutein intakes to support normal vision

Paul Bernstein, MD, PhD

University of Utah
It's time to quantify omega-3 intakes to support normal pregnancy term

Susan Carlson, PhD

University of Kansas Medical Center
Panel on next steps to communicate recommended intakes through health care providers.

Speakers and Julie Poteet, OD MS CNS FONS, Ocular Wellness and Nutrition Society

A collaboration with the IAFNS Lipids Committee and Bioactives Committee


For more information, see here.

					USDA Global Branded Food Products Database Part of session: "Public Data Sharing - New Norms, Current State of Affairs, and Best Practices Going Forward"
											Expand
					
Tuesday, July 25, 2023


8:30-9:30 a.m. E.T.


Supported by: USDA Global Branded Food Products Database Partners


Presenters:


Kyle McKillop, MS, USDA-ARS


Alanna Moshfegh, MS, RD, USDA-ARS


For more information, see here.

					Sodium Contributions of Categories of Food Obtained from Restaurants and Stores, Estimated by Considering Foods in Their As-Eaten Form: NHANES, 2009-2018
											Expand
					
Poster Number: P14-041-23


Sunday, July 23, 2023


12:45-1:45 p.m. E.T.


Presenters:


Debra R. Keast, PhD, Food and Nutrition Database Research


Patricia Guenther, PhD, RD, Guenther Consulting


Supported by: IAFNS Sodium Committee


For more information, see here.

					 The Broader Dietary Value and Consequences of Top Food Categories of Sodium Intake
											Expand
					
Poster Number: P24-001-23


Monday, July 24, 2023


11:45 a.m. - 12:45 p.m. E.T.


Presenter: Mavra Ahmed, PhD, University of Toronto


Co-authors:

Anthea Christoforou, PhD

University of Toronto
Mary R. L'Abbe, PhD

University of Toronto
Christine Mulligan, BSc

University of Toronto
Alena P. Ng, Msc.

University of Toronto

Supported by: IAFNS Sodium Committee


For more information, see here.

					An Overview of Reviews on the Association of Low-Calorie Sweetener Consumption With Body Weight and Adiposity
											Expand
					
Poster Number: P31-025-23


Monday, July 24, 2023


12:45-1:45 p.m. E.T.


Presenter: Kelly Higgins, PhD, MPH, USDA ARS


Co-authors:

Rita Rawal, PhD, RD

USDA-ARS
Matthew Kramer

USDA-ARS (retired)
David J. Baer, PhD

USDA-ARS
David Klurfeld, PhD

Indiana University,

School of Public Health-Bloomington

Supported by: IAFNS Low- and No-Calorie Sweetener Committee.


For more information, see here.


 

					Low-Carbohydrate Dietary Patterns are Associated with Beneficial Long-term Changes in Systemic Markers of Inflammation in the Framingham Offspring Cohort
											Expand
					
Poster Number: P29-002-23


Monday, July 24, 2023


11:45 a.m. - 12:45 p.m. E.T.


Presenter: Ghaida Aloraini, Tufts University


Co-authors:

Nicola M. McKeown, PhD

Boston University
Alice H. Lichtenstein, DSc

JM USDA Human Nutrition Research Center on Aging, Tufts University
Sai Krupa K. Das, PhD

JM USDA Human Nutrition Research Center on Aging, Tufts University
Paul F. Jacques, DSc

Tufts University

Supported by: IAFNS Lipids Committee


For more information, see here.


 



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