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
Estimating Sodium and Potassium Intakes and Their Ratio in the American Diet: Data from the 2011–2012 NHANES
The Journal of Nutrition, 2016
Food Pattern Modeling Shows That the 2010 Dietary Guidelines for Sodium and Potassium Cannot Be Met Simultaneously
Nutrition Research, 2013
This article, published in Nutrition Research, used food pattern modeling based on linear programming to examine the theoretical feasibility of meeting the sodium and potassium dietary guidelines while simultaneously maintaining nutritional adequacy of the diet.
Sodium in the Food Supply: Challenges and Opportunities
Nutrition Reviews , 2013
This article is based on proceedings from the Symposium on Sodium in the Food Supply: Challenges and Opportunities, sponsored by the North American Branch of the International Life Sciences Institute, at Experimental Biology 2010 in Anaheim, California.
Read more about Sodium in the Food Supply: Challenges and Opportunities
Dietary Sodium Intake and Its Relation to Human Health
Journal of the American College of Nutrition, 2006
These articles, published in the Journal of the American College of Nutrition (2006;25(Suppl 3):231S-284S), address the role of sodium in fluid homeostasis with exercise, the influence of dietary sodium on blood pressure, salt sensitivity, the relationship between dietary sodium and cardiovascular disease, the interaction between sodium and potassium, the role of dietary sodium in osteoporosis, and the formulation of dietary guidelines in light of scientific evidence.
Read more about Dietary Sodium Intake and Its Relation to Human Health
Events
IAFNS Expert Dialogue on Sodium Reduction and Public Health
March 14, 2024
Washington, DC
The IAFNS Sodium in Foods & Health Implications Committee hosted an Expert Dialogue on sodium’s role in the food supply and opportunities to update current public health strategies for sodium reduction.
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Webinar Series: Why is Reducing Sodium So Hard? Sensory Science, Consumer Insights and Culinary Solutions
January 31, 2024
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.
Webinar Series: Benefits of Potassium Substitution for Public Health
January 29, 2024
Virtual, Event
Potassium substituted for salt has been shown to not only reduce blood pressure, but also reduce the risk for stroke and cardiovascular disease.
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Webinar Series: Emerging Science — Leveraging Innovation to Address Technical Challenges of Reducing Sodium in Foods
January 26, 2024
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.
Webinar Series: Effects of Sodium Reduction on Food Safety and Quality
January 25, 2024
Virtual, Event
Today, salt remains essential in many food commodities, such as dairy and ready-to-eat meats, not only as a preservative but also as a flavor enhancer and a means to improve texture. However, the need to reduce sodium consumption has become more critical to public health.
Read more about Webinar Series: Effects of Sodium Reduction on Food Safety and Quality