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The Sodium Committee works to compile and disseminate state-of-the-science information on sodium consumption and its health outcomes.

 Why is this research valuable?

The sodium and health debate has escalated over the past decade. ILSI North America identified the critical need to not only establish baseline sodium intakes, but to also consider the impact of potassium, which attenuates the effect of sodium on blood pressure. Utilizing national survey data, ILSI North America documented dietary intake levels and food sources of sodium, including processed and unprocessed foods, and whether the foods are consumed at or away from home. 

Sodium Reduction: A Practical Path Forward

COMMITTEE MEMBERS 
Cargill, Incorporated
Conagra Brands Inc.
General Mills, Inc.
Kraft Heinz Company
Mars, Incorporated
Mondelēz International
Nestlé USA
NuTek Food Science
PepsiCo Inc.
Starbucks Coffee Company
SCIENTIFIC ADVISORS
Connie Weaver, PhD
Purdue University

GOVERNMENT ADVISOR

Christine Taylor, PhD
National Institutes of Health
Office of Dietary Supplements

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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