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The ILSI North America Sodium Committee supports collaboration among academic, industry and government scientists; and applied research on the connection between sodium and related nutrients and cardiovascular health.

 The committee has three primary areas of focus for its work:

  • facilitate stakeholder dialogue on topics related to sodium and potassium intake,
  • support applied clinical or epidemiological research to improve the understanding of sodium as relevant to CVD and blood pressure, and
  • address the challenges of sodium reduction in food, consumer preference, acceptance, and communication.

Sodium Reduction: A Practical Path Forward

COMMITTEE MEMBERS 
Campbell Soup Company
Cargill, Incorporated
Conagra Brands Inc.
General Mills, Inc.
Kraft Heinz Company
NuTek Food Science
PepsiCo Inc.
Starbucks Coffee Company

SCIENTIFIC ADVISOR
Pending


GOVERNMENT ADVISOR
Christine Taylor, FDA (retired)

Publications

Sodium in the Food Supply: Challenges and Opportunities

This article is based on proceedings from the Symposium on Sodium in the Food Supply: Challenges and Opportunities, sponsored by the North American Branch of the International Life Sciences Institute, at Experimental Biology 2010 in Anaheim, California.

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Dietary Sodium Intake and Its Relation to Human Health

These articles, published in the Journal of the American College of Nutrition (2006;25(Suppl 3):231S-284S), address the role of sodium in fluid homeostasis with exercise, the influence of dietary sodium on blood pressure, salt sensitivity, the relationship between dietary sodium and cardiovascular disease, the interaction between sodium and potassium, the role of dietary sodium in osteoporosis, and the formulation of dietary guidelines in light of scientific evidence.

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Past Events

Experimental Biology 2014

San Diego, California, USA

ILSI North America sponsored multiple presentations: “Sodium to Potassium Ratio and Food Choices of U.S. Adults”, “Sugars and Health: Applying Evidence Mapping Methods to Assess the Evidence”, and “Low-Calorie Sweeteners and Body Weight and Composition.”

Read more

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