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.
COMMITTEE MEMBERS
Campbell Soup Company
Cargill, Incorporated
Conagra Brands
General Mills, Inc.
The Hershey Company
Kraft Heinz Company
Nestlé
ACADEMIC ADVISERS
Soo-Yeun Lee, PhD,
Washington State University
Paul A. Welling, MD
Johns Hopkins University School of Medicine
Kristie J. Lancaster, PhD, RD, FAHA
New York University

 

GOVERNMENT ADVISERS
Naomi Fukagawa, MD, PhD, USDA ARS Beltsville Human Nutrition Research Center
William Yan, PhD, Health Canada (Retired)

Publications

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

This perspective article provides an overview of the challenges and strategies that have been used by the food service industry to reduce sodium in foods away from home, as well as future sodium reduction strategies. Because of the widespread consumption of foods away from home, implementing such future strategies could have a profound impact on the sodium content of the American diet.

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

A Qualitative Look at Perception and Experience of Sodium Reduction Strategies in the Food Industry through Focus Groups and Individual Interviews

Future efforts to reduce the incidence of sodium overconsumption should be carried out through multiple avenues rather than focusing on the agency of consumers, the food sector, or research alone.

Read more about A Qualitative Look at Perception and Experience of Sodium Reduction Strategies in the Food Industry through Focus Groups and Individual Interviews

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Events

Webinar Series: Why is Reducing Sodium So Hard? Sensory Science, Consumer Insights and Culinary Solutions

Virtual, Event

Sodium reduction lies at the center of a complex world of taste, food safety, consumer perceptions and culinary solutions. Speakers will address the science behind taste and smell, while also exploring the various factors that influence consumers’ sodium perceptions and behaviors.

Read more about Webinar Series: Why is Reducing Sodium So Hard? Sensory Science, Consumer Insights and Culinary Solutions

Webinar Series: Emerging Science — Leveraging Innovation to Address Technical Challenges of Reducing Sodium in Foods

Virtual, Event

Many food manufacturers and food service organizations have made commitments towards sodium reduction in their products and have introduced them into the market. There are many technical obstacles to reducing sodium in food products considering the functional roles of sodium-containing ingredients.

Read more about Webinar Series: Emerging Science — Leveraging Innovation to Address Technical Challenges of Reducing Sodium in Foods

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