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
Sodium Reduction Technologies Applied to Bread Products and their Impact on Sensory Properties: A Review
International Journal of Food Science and Technology, 2021
Potassium Chloride-Based Replacers: Modeling Effects on Sodium and Potassium Intakes of the US population with Cross-Sectional Data from NHANES 2015–2016 and 2009–2010
American Journal of Clinical Nutrition, 2021
Public sodium intake in the USA exceeds the recommendations of the Food and Drug Administration. The replacement of added sodium chloride (NaCl) with potassium chloride (KCl) provides a potential strategy to reduce sodium intake while remaining within the KCl range recommended for health.
Moving the Needle on Hypertension: What Knowledge Is Needed?
Nutrition Today, 2019
This review highlights the gaps in knowledge and methodological challenges discussed during the Experimental Biology 2019 expert panel session titled “Moving the Needle on Hypertension: What Knowledge Is Needed?”
Read more about Moving the Needle on Hypertension: What Knowledge Is Needed?
The Sodium Conundrum: Evolving Recommendations and Implications
Nutrition Today, 2019
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.
Read more about The Sodium Conundrum: Evolving Recommendations and Implications
Mineral Intake Ratios Are a Weak but Significant Factor in Blood Pressure Variability in US Adults
The Journal of Nutrition, 2018
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.
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.