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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Potassium Chloride-Based Replacers: Modeling Effects on Sodium and Potassium Intakes of the US population with Cross-Sectional Data from NHANES 2015–2016 and 2009–2010

American Journal of Clinical Nutrition, 2021

Public sodium intake in the USA exceeds the recommendations of the Food and Drug Administration. The replacement of added sodium chloride (NaCl) with potassium chloride (KCl) provides a potential strategy to reduce sodium intake while remaining within the KCl range recommended for health.

Read more about Potassium Chloride-Based Replacers: Modeling Effects on Sodium and Potassium Intakes of the US population with Cross-Sectional Data from NHANES 2015–2016 and 2009–2010

Sodium Reduction Technologies Applied to Bread Products and their Impact on Sensory Properties: A Review

International Journal of Food Science and Technology, 2021

Chronic overconsumption of sodium has led to its designation as a nutrient of public health concern. Sodium reduction technologies discussed include methods in the areas of salt removal, physical modification, salt replacement and flavour modification.

Read more about Sodium Reduction Technologies Applied to Bread Products and their Impact on Sensory Properties: A Review

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Events

Filter

Webinar Series: Why is Reducing Sodium So Hard? Sensory Science, Consumer Insights and Culinary Solutions

January 31, 2024

Virtual, Event

Sodium reduction lies at the center of a complex world of taste, food safety, consumer perceptions and culinary solutions. Speakers will address the science behind taste and smell, while also exploring the various factors that influence consumers’ sodium perceptions and behaviors.

Read more about Webinar Series: Why is Reducing Sodium So Hard? Sensory Science, Consumer Insights and Culinary Solutions

Webinar Series: Emerging Science — Leveraging Innovation to Address Technical Challenges of Reducing Sodium in Foods

January 26, 2024

Virtual, Event

Many food manufacturers and food service organizations have made commitments towards sodium reduction in their products and have introduced them into the market. There are many technical obstacles to reducing sodium in food products considering the functional roles of sodium-containing ingredients.

Read more about Webinar Series: Emerging Science — Leveraging Innovation to Address Technical Challenges of Reducing Sodium in Foods

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