IAFNS Expert Dialogue on Sodium Reduction and Public Health

State of the Science in Sodium Reduction to Improve Public Health – Webinar Series and Expert Dialogue

Opportunities and Challenges to Sodium Reduction in Food Service and Strategies to Foster Progress

The objective of this project is to document the outcomes of a dialogue with leaders from the food service sector, government, and academia to understand the challenges and opportunities related to sodium reduction in the food service sector. This work related to the dynamics, initiatives, and challenges in the food service sector will help identify and communicate opportunities to foster progress with sodium reduction, inform public health initiatives around sodium and to track progress over time.

Scientific Editor: Paula Trumbo PhD, Liberty University, Lynchburg VA

Year: 2022

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Food Service Sector Sodium Dialogue

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

This work was supported by the IAFNS Sodium Committee.