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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.

Christine Taylor, PhD, FDA (Retired)
NUTRITION 2018: Overview of FDA Sodium Reduction Guidance
Watch the full scientific session.

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

SCIENTIFIC ADVISOR
Brandi M. Wynne, PhD, Emory University School of Medicine

GOVERNMENT ADVISOR
Pending

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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Past Events

ASN Nutrition 2018

Boston, Massachusetts, USA

ILSI North America supported several sessions at ASN’s NUTRITION 2018

Read more

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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Nutrition is the American Society for Nutrition’s inaugural flagship meeting. ILSI North America is supporting several sessions at Nutrition 2018:

Videos of the NUTRITION 2018 scientific sessions are now available! Click on a session to view the videos.

“The Future of Taste and Health – Converging Areas of Science to Promote Healthy Dietary Patterns”

Saturday, June 9th, 2018. Supported by the ILSI North America Taste and Diet Working Group.

Watch the full session.

  • Lay of the Taste Land – Taste Evolution, Mechanisms, and Functions
    Gary Beauchamp, PhD, Monell Chemical Senses Center
  • Non-Mechanistic Determinants of the Taste Experience: How Culture, Environment, and Habit Influence Taste
    John Hayes, PhD, The Pennsylvania State University
  • Sensory Properties of Food and Implications for Food Choice
    Chris Simons, PhD, Ohio State University
  • Improving the Nutritional Profile of Products While Maintaining Taste: Industry Perspective
    Jane Leland, PhD, Consultant
  • Modifying Consumer Preference to Improve Dietary Choices
    Debra Zellner, PhD, Montclair State University
  • What Do We Know About Taste and Food Choice?
    Naomi Fukagawa, PhD, USDA ARS Beltsville Human Nutrition Research Center
"ASN/Canadian Nutrition Society Session: Ensuring Trust in Nutrition Science"

Saturday, June 9th, 2018. Supported by the Scientific Integrity Consortium. ILSI North America is an active member of the Consortium.

Watch the full session.

  • Session Chair
    James House, PhD, University of Manitoba
  • Best Practices in Nutrition Science to Earn and Keep the Public's Trust
    Patrick Stover, PhD, Texas A&M
  • Report from the Scientific Integrity Consortium: Principles & Best Practices
    Catherine Woteki, PhD, Iowa State University
  • Using Risk of Bias Domains to Identify Opportunities for Improvement in Food- and Nutrition-related Research: An Evaluation of Research Type and Design, Year of Publication, and Source of Funding
    Esther Myers, PhD, RD, FADA, EF Myers Consulting, Inc. This talk was supported by the ILSI North America Assembly on Scientific Integrity.
“Best Practices in Measuring and Reporting Blood Fatty Acids in Human Nutrition Studies”

Monday, June 11th, 2018. Supported by the ILSI North America Dietary Lipids Committee.

Watch the full session.

  • Overview: The Need for Guidelines and the Process
    J. Thomas Brenna, PhD, University of Texas at Austin
  • Study Design and Interpretation
    Melanie Plourde, PhD, Université de Sherbrooke
  • Laboratory Analysis and Reporting
    Peter Jones, PhD, University of Manitoba
“The Sodium Conundrum”

Tuesday, June 12th, 2018. Supported by the ILSI North America Sodium Committee.

Watch the full session.

  • Introduction and Session Overview
    Moderator/Session Chair: Christine Taylor, PhD, FDA (retired)
  • Relationship of Sodium and Potassium to Chronic Disease: AHRQ Systematic Review
    Janet de Jesus, MS, RD, HHS, Office of Disease Prevention and Health Promotion
  • Developing Guidance for Inclusion of Chronic Disease Endpoints in DRIs: Implication for Sodium and Potassium
    Marian Neuhouser, PhD, RD, Fred Hutchinson Cancer Research Center
  • Overview of FDA Sodium Reduction Guidance
    Christine Taylor, PhD, FDA (retired)
  • Progress in Sodium Reduction by the Food Industry
    Joshua Anthony, PhD, MBA, The Campbell Soup Company

More information about Nutrition 2018 is available here.

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Nutrition is the American Society for Nutrition’s inaugural flagship meeting. ILSI North America is supporting several sessions at Nutrition 2018:

Videos of the NUTRITION 2018 scientific sessions are now available! Click on a session to view the videos.

“The Future of Taste and Health – Converging Areas of Science to Promote Healthy Dietary Patterns”

Saturday, June 9th, 2018. Supported by the ILSI North America Taste and Diet Working Group.

Watch the full session.

  • Lay of the Taste Land – Taste Evolution, Mechanisms, and Functions
    Gary Beauchamp, PhD, Monell Chemical Senses Center
  • Non-Mechanistic Determinants of the Taste Experience: How Culture, Environment, and Habit Influence Taste
    John Hayes, PhD, The Pennsylvania State University
  • Sensory Properties of Food and Implications for Food Choice
    Chris Simons, PhD, Ohio State University
  • Improving the Nutritional Profile of Products While Maintaining Taste: Industry Perspective
    Jane Leland, PhD, Consultant
  • Modifying Consumer Preference to Improve Dietary Choices
    Debra Zellner, PhD, Montclair State University
  • What Do We Know About Taste and Food Choice?
    Naomi Fukagawa, PhD, USDA ARS Beltsville Human Nutrition Research Center
"ASN/Canadian Nutrition Society Session: Ensuring Trust in Nutrition Science"

Saturday, June 9th, 2018. Supported by the Scientific Integrity Consortium. ILSI North America is an active member of the Consortium.

Watch the full session.

  • Session Chair
    James House, PhD, University of Manitoba
  • Best Practices in Nutrition Science to Earn and Keep the Public's Trust
    Patrick Stover, PhD, Texas A&M
  • Report from the Scientific Integrity Consortium: Principles & Best Practices
    Catherine Woteki, PhD, Iowa State University
  • Using Risk of Bias Domains to Identify Opportunities for Improvement in Food- and Nutrition-related Research: An Evaluation of Research Type and Design, Year of Publication, and Source of Funding
    Esther Myers, PhD, RD, FADA, EF Myers Consulting, Inc. This talk was supported by the ILSI North America Assembly on Scientific Integrity.
“Best Practices in Measuring and Reporting Blood Fatty Acids in Human Nutrition Studies”

Monday, June 11th, 2018. Supported by the ILSI North America Dietary Lipids Committee.

Watch the full session.

  • Overview: The Need for Guidelines and the Process
    J. Thomas Brenna, PhD, University of Texas at Austin
  • Study Design and Interpretation
    Melanie Plourde, PhD, Université de Sherbrooke
  • Laboratory Analysis and Reporting
    Peter Jones, PhD, University of Manitoba
“The Sodium Conundrum”

Tuesday, June 12th, 2018. Supported by the ILSI North America Sodium Committee.

Watch the full session.

  • Introduction and Session Overview
    Moderator/Session Chair: Christine Taylor, PhD, FDA (retired)
  • Relationship of Sodium and Potassium to Chronic Disease: AHRQ Systematic Review
    Janet de Jesus, MS, RD, HHS, Office of Disease Prevention and Health Promotion
  • Developing Guidance for Inclusion of Chronic Disease Endpoints in DRIs: Implication for Sodium and Potassium
    Marian Neuhouser, PhD, RD, Fred Hutchinson Cancer Research Center
  • Overview of FDA Sodium Reduction Guidance
    Christine Taylor, PhD, FDA (retired)
  • Progress in Sodium Reduction by the Food Industry
    Joshua Anthony, PhD, MBA, The Campbell Soup Company

More information about Nutrition 2018 is available here.

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