IFT Contributions to Sodium Reduction

Our community of food professionals embraces their role in reducing sodium intake. We have contributed to advancing technological innovations to reducing sodium levels in foods and beverages while also maintaining critical product attributes in acceptable and affordable new or reformulated lower sodium foods or beverages. IFT actively pursues opportunities to provide scientific perspective and practical product development expertise to ongoing sodium reduction initiatives.

  • IFT provided written comments to FDA/FSIS call for comments on September 15, 2011.
  • IFT provided oral comments at HHS/USDA Joint Public Meeting on Approaches to Reducing Sodium Consumption on November 10, 2010.
  • IFT President Roger Clemens, DrPH gave a presentation entitled "The Road to the 2010 Dietary Guidelines—Looking Ahead to 2015" at The American Dietetic Association's Food and Nutrition Conference and Expo in October 2011.
  • IFT President-Elect John Ruff gave a presentation entitled Salt Reduction & its Impact on Health and Wellness on October 21st, 2010 at the IFT Chicago Section meeting.
  • IFT conducted a scientific review to serve as a foundational resource for public outreach and education and to address misperceptions and misinformation about processed foods.
  • IFT President Roger Clemens, DrPH discusses the impact of sodium reduction efforts.
  • IFT President-Elect John Ruff discusses with other panelists strategies for developing lower sodium products on a webcast aired on July 8, 2010.
  • IFT submitted comments to the Interagency Working Group on Food Marketed to Children: Proposed Nutrition Principles, FTC Project No. P094513.
  • IFT submitted comments to the FDA on substances Generally Recognized as Safe (GRAS), in response to the reopening of the 1997 comment period, on March 28, 2011.
  • IFT provided comments to the Dietary Guidelines Advisory Committee on 2010 Dietary Guidelines for Americans.
  • IFT provided comments to the members of the Institute of Medicine ad hoc consensus committee on strategies to reduce sodium consumption in the United States.
  • IFT wrote a Scientific Status Summary on Dietary Salt in 1980