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 health, and
- address the challenges of sodium reduction in food, consumer preference, acceptance, and communication.
Kraft Heinz Company
This review is based on a session at the American Society for Nutrition 2018 Annual Meeting, which brought together stakeholders to discuss the developments, progress, conundrums, and opportunities toward reducing sodium intakes.
Higher intakes of potassium, calcium, and magnesium and lower intakes of sodium have been associated with a lower risk of hypertension and cardiovascular disease. In this study, the associations of mineral intake and mineral-sodium intake ratios with blood pressure were investigated.
This workshop aimed to provide greater knowledge and appreciation of the opportunities and challenges facing the food industry in answering the public health community’s call to reduce sodium levels in the food supply.
The aim of this study was to estimate the Na:K in the diet of US adults from the 2011-2012 NHANES.
The objective of this meeting is to foster cross-sector dialogue related to reducing sodium in the food supply and intake, and to identify information needs and next steps for ILSI North America and stakeholders broadly.
Experimental Biology (EB) brings together life sciences and biomedical researchers from all over the world meet to network and share cutting-edge research.
ILSI North America supported several sessions at ASN’s NUTRITION 2018
Dr. Reagan Bailey presented on “Characterizing Sodium and Potassium Intakes and Their Ratio in the American Diet” at the FNCE 2015 Poster Session.
This workshop was a collaboration between the ILSI North America Technical Committees on Food Microbiology and Sodium.
- 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
Saturday, June 9th, 2018. Supported by the Scientific Integrity Consortium. ILSI North America is an active member of the Consortium.
- 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.
Monday, June 11th, 2018. Supported by the ILSI North America Dietary Lipids Committee.
- 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
Tuesday, June 12th, 2018. Supported by the ILSI North America Sodium Committee.
- 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
This symposium aims to highlight recent scientific discoveries addressing how availability of distinct nutrients, along with genetic differences in nutrient metabolism capacity, affect the elaborate cellular and molecular processes that take place during brain development, focusing on basic science and clinically-‐relevant scientific advances.
Christopher Lynch, PhD, NIH, Director, Office of Nutrition Research
Chief, Nutrition Research Branch
Development of the Brain During the First 1000 Days of Life:
Lisa Freund, PhD, Eunice Kennedy Shriver National Institute Child Health and Human Development
Iron: A Key Nutrient and a Paradigm of Nutrient-Brain Interactions:
Michael Georgieff, MD, University of Minnesota
The Relation Between Maternal Genotype, Lipid Intake and Metabolism, and Infant and Toddler Cognitive Performance:
Carol Cheatham, PhD, UNC Chapel Hill Nutrition Research Institute
The Impact of Maternal Choline Metabolism on Brain Development:
Steven Zeisel, MD, PhD, UNC Chapel Hill Nutrition Research Institute
This session was supported in part by ILSI North America's Emerging Science Program.
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A Collaboration between the ILSI North America Technical Committees on Food Microbiology and Sodium View the Published Workshop Proceedings
Extensive debate continues on how to lower sodium intakes of the population given that previous campaigns, related to labeling and education, have had minimal impact. The workshop objective was to connect the dots with the nutrition and public health community on why sodium reduction has been so challenging due in large part to the variety of microbial and functional roles sodium plays across different food categories. The workshop provided greater knowledge and appreciation of these challenges. The workshop broadened the dialogue and presented what we have learned in the last 5 years since the release of the Institute of Medicine’s Strategies to Reduce Sodium Intake in the United States Report about the functional challenges with sodium reduction. Speakers included the USDA Undersecretary and Chief Scientist Catherine Woteki, PhD, and FDA Office of Food Additive Safety scientist, Kasey Heintz, and experts from the Monell Institute, academia, and industry. The workshop provided an opportunity for nearly 75 experts including microbiologists, food scientists, public health professionals, and nutritionists to come together and discuss current initiatives, potential technologies, and how their challenges vary between sectors. Attendees included experts from FDA, USDA, CDC, NIH, Health Canada, the New York City Department of Health, Institute of Medicine Food & Nutrition Board, American Heart Association, Academy of Nutrition and Dietetics, Institute of Food Technology, among others. The recommendation from the nutrition community has been to lower sodium in incremental steps so better taste acceptance is achieved in the lower sodium product. However, from a microbial food safety perspective, small changes in a product’s formulation requires that a new process validation is undertaken by the manufacturer for the new product formulation which requires sufficient time and resources depending on the product category. Discussion focused on the challenges faced when reducing or replacing sodium in foods, including technical challenges such as flavor profiles, unwanted chemical reactions and changes in texture; microbiological challenges such as decreasing water activity and reducing growth of pathogens and food spoilage organisms; and regulatory challenges and implications associated with replacing sodium chloride. Questions raised during the workshop wondered if consumers are willing to accept shorter shelf life for lower sodium levels and if an unintended consequence is increased food waste? In the effort to safely reduce sodium, the experts made recommendations on where scientific research is needed in order to make recommendations leading to improved public health. The workshop provided an outline of potential next steps in how to approach this enormous public health challenge in a systematic manner. With such a complex task at hand, even small steps are incredibly important and are the most realistic way to make progress.
Videos and Presentations
ILSI North America experienced technical difficulties with the audio of the some of the presentations filmed during the workshop. The audio has been edited to elevate the quality as much as possible, but we apologize for any difficulty you have in hearing the presentations. Introductory Remarks from Moderators Christine Taylor, FDA (retired) & Michael Doyle, University of Georgia Sodium Reduction – A Practical Path Forward Kasey Heintz, FDA CFSAN USDA Catherine Woteki, USDA
Non-Microbiological Functional Roles of Sodium in Food
Introduction to Functional and Quality Applications of Sodium Kathy Groves, Leatherhead Food Research Texture/Mouthfeel in Grain Products Janice Johnson, Cargill, Incorporated Salt Taste and Substitutes Paul Breslin, Monell Institute Regulatory Considerations (Claims / Standards of Identity) Kantha Shelke, Corvus Blue Case Study: Soup Patricia Zecca, Campbell Soup Company Case Study: Regulatory and Policy Considerations of Sodium Reduction in Dairy Foods Edith Wilkin, Leprino Foods Co. Case Study: Salt Substitutes Janice Johnson, Cargill, Incorporated Discussant Panel Moderated by Kathy Groves, Leatherhead Food Research
Microbiological Roles of Sodium in Food
Introduction: Salt and Sodium Preservatives for Microbiological Stability Michael Doyle, University of Georgia Processed (Cured and Deli) Meats Jeff Sindelar, University of Wisconsin-Madison Microbial Considerations in Reduced Sodium Cheese and Other Dairy Products Kathleen Glass, University of Wisconsin-Madison Functional Role of Sodium in Refrigerated Dough and Refrigerated Dough Spoilage and Waste Dave Domingues, General Mills Inc. Case Study: Meat Peter Taormina, Smithfield Foods Case Study: Cheese/Dairy Bill Graves, National Dairy Council Discussant Panel Moderated by Michael Doyle, University of Georgia Closing Remarks Christine Taylor, FDA (retired) & Michael Doyle, University of Georgia[post_title] => The Safety of Sodium Reduction in the Food Supply: A Cross Discipline Balancing Act [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => the-safety-of-sodium-reduction-in-the-food-supply-a-cross-discipline-balancing-act [to_ping] => [pinged] => [post_modified] => 2020-01-23 19:56:43 [post_modified_gmt] => 2020-01-23 19:56:43 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsi.org/northamerica/?post_type=event&p=293 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) ) [post_count] => 5 [current_post] => -1 [in_the_loop] => [post] => WP_Post Object ( [ID] => 23093 [post_author] => 67 [post_date] => 2019-09-20 17:58:20 [post_date_gmt] => 2019-09-20 17:58:20 [post_content] => [post_title] => Sodium Reduction Technologies and Initiatives: Progress, Needs and a Way Forward [post_excerpt] => [post_status] => publish [comment_status] => closed [ping_status] => closed [post_password] => [post_name] => sodium-reduction-technologies-and-initiatives-progress-needs-and-a-way-forward [to_ping] => [pinged] => [post_modified] => 2019-09-30 15:37:07 [post_modified_gmt] => 2019-09-30 15:37:07 [post_content_filtered] => [post_parent] => 0 [guid] => https://ilsina.org/?post_type=event&p=23093 [menu_order] => 0 [post_type] => event [post_mime_type] => [comment_count] => 0 [filter] => raw ) [comment_count] => 0 [current_comment] => -1 [found_posts] => 6 [max_num_pages] => 2 [max_num_comment_pages] => 0 [is_single] => [is_preview] => [is_page] => [is_archive] => 1 [is_date] => [is_year] => [is_month] => [is_day] => [is_time] => [is_author] => [is_category] => [is_tag] => 1 [is_tax] => [is_search] => [is_feed] => [is_comment_feed] => [is_trackback] => [is_home] => [is_privacy_policy] => [is_404] => [is_embed] => [is_paged] => [is_admin] => [is_attachment] => [is_singular] => [is_robots] => [is_favicon] => [is_posts_page] => [is_post_type_archive] => [query_vars_hash:WP_Query:private] => 3b3d7557a116f6e00402224428131254 [query_vars_changed:WP_Query:private] => [thumbnails_cached] => [stopwords:WP_Query:private] => [compat_fields:WP_Query:private] => Array (  => query_vars_hash  => query_vars_changed ) [compat_methods:WP_Query:private] => Array (  => init_query_flags  => parse_tax_query ) )