Posts

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

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The objective of this project is to provide public health stakeholders and health professionals with an update on the state-of-the-science of sodium reduction.

Begining with a 7-part webinar series (see below), the IAFNS Expert Dialogue on Sodium Reduction and Public Health Strategies brought together diverse stakeholders from various sectors. The results of the project will be published to inform evidence-based public health recommendations.

  • More information on the Webinar Series and Expert Dialogue is available here.

This work is supported by the IAFNS Sodium in Foods and Health Implications Committee.

Sodium In The Food Supply Webinar Series
The Challenges and Opportunities to Advancing Public Health

What’s New: Sodium Intake and Public Health Today

Recorded 1/22

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

Recorded 1/23

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Lessons Learned: Opportunities and Challenges to Monitoring Sodium in the Food Supply

Recorded 1/24

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Effects of Sodium Reduction on Food Safety and Quality

Recorded 1/25

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Emerging Science and Technologies to Support Sodium Reduction

Recorded 1/26

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Benefits of Potassium Substitution for Public Health

Recorded 1/29

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Why is Cutting Back on Sodium So Hard? Exploring the Sensory Science, Consumer Perceptions and Culinary Solutions

Recorded 1/31

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

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The objective of this project is to document the outcomes of a dialogue with leaders from the food service sector, government, and academia to understand the challenges and opportunities related to sodium reduction in the food service sector. This work related to the dynamics, initiatives, and challenges in the food service sector will help identify and communicate opportunities to foster progress with sodium reduction, inform public health initiatives around sodium and to track progress over time.

Scientific Editor: Paula Trumbo PhD, Liberty University, Lynchburg VA

Year: 2022

Read more:

Food Service Sector Sodium Dialogue

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

This work was supported by the IAFNS Sodium Committee.

Broader Dietary Value of Food Category Contributors to Sodium Intake

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As noted in the 2020 Dietary Guidelines Advisory Committee report, there is significant overlap between food categories that contribute to sodium intake and to vegetable intake. To ensure appropriate and effective messaging, dietary guidance, and food development or modification, it is important to understand the totality of nutrients and food groups provided by commonly consumed high-sodium foods. This applies whether they are in excess or support meeting dietary recommendations. In this project, national health and nutrition survey data (NHANES) from 2017-2018 will be examined to identify the top food category contributors to sodium intake. The analysis will break out data by racial and ethnic groups, and by poverty-to-income ratio. Intake of these food categories will be evaluated for the contribution to food groups and nutrient intake relative to dietary recommendations. This information will provide clarity on the broader contribution of these foods to better inform dietary guidance and messaging.

Institution: University of Toronto
Principal Investigator: Mary L'Abbe, PhD
Year Awarded: 2021

This project is being supported by the IAFNS Sodium Committee.

Read more: Top Sodium Food Sources in the American Diet—Using National Health and Nutrition Examination Survey

View this project on the Center for Open Science’s Open Science Framework.

Events

IAFNS Expert Dialogue on Sodium Reduction and Public Health

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IAFNS at NUTRITION 2023

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IAFNS participated in the American Society for Nutrition Annual meeting – NUTRITION 2023 – presenting new work on funded projects.