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
Publication Date
Sodium Reduction Technologies Applied to Bread Products and their Impact on Sensory Properties: A Review
International Journal of Food Science and Technology, 2021
Targeting the Dietary Na:K Ratio—Considerations for Design of an Intervention Study to Impact Blood Pressure
Advances in Nutrition, 2022
Fundamental to developing a specific dietary recommendation for a sodium-to-potassium ratio is a well-designed human intervention trial.
Top Sodium Food Sources in the American Diet—Using National Health and Nutrition Examination Survey
Nutrients, 2023
This study quantitatively estimates the proportion contribution and mean sodium intake from key food category contributors to total sodium intake in the US population.
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