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.
General Mills, Inc.
Projects Supported by the Committee:
Publications
No results.
Events
Food Service Sector Sodium Dialogue
October 25, 2022
Washington, DC
The FDA Voluntary Sodium Reduction Goals and Targets published in 2021 specifically addresses food sold in the food service sector. In this meeting, IAFNS brought together leaders from across the food service sector and government to participate in an open dialogue about sodium reduction opportunities and challenges specific to food service.
Moving Forward After Over 40 Years of Guidance: Innovation and Partnerships to Reduce Sodium Intake
August 9, 2022
Virtual, Event
This virtual event originally aired on August 9, 2022 at 12 pm ET. This webinar has been and is approved by the Commission on Dietetic Registration for 1 CEU for Registered Dietitian Nutritionists.
Reducing Sodium Intake – a Food Supply Approach
August 31, 2021
Virtual, Event
This virtual event originally aired on August 31, 2021 at 3 pm ET. This webinar has been and is approved by the Commission on Dietetic Registration for 1 CEU for Registered Dietitian Nutritionists.
Read more about Reducing Sodium Intake – a Food Supply Approach
IFT 2021 Annual Meeting
July 18, 2021 – July 21, 2021
Virtual, Event
Sodium Reduction in Food: Where Are We Now? Extensive debate continues around the best approach for lowering population sodium intake, particularly given that public health campaigns related to labeling and education have had minimal impact. As a result, experts have more recently suggested that sodium reduction in the food supply is the only recourse. This session looks at that and other alternatives to addressing sodium intakes.
NSSRI / IAFNS Briefing
March 30, 2021
Virtual, Webinar
The National Salt and Sugar Reduction Initiative (NSSRI) is a partnership of organizations and health authorities from across the US. IAFNS hosted a dialogue with NSSRI to inform members on their approach to sugar and salt targets and implementation plans.