IFT Contributions to Sodium Reduction

Updated February 15, 2016

Our community of food professionals embrace their role in reducing sodium content in foods to help Americans meet the dietary recommendations and improve health outcomes.  We have contributed to advancing technological innovations to reducing sodium levels in foods and beverages while also maintaining critical product attributes such as safety and palatability 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 comments to FDA/FSIS call for comments | January 14, 2012
  • 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 | 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 | October 21, 2011.
  • IFT submitted comments to the Interagency Working Group on Food Marketed to Children: Proposed Nutrition Principles, FTC Project No. P094513 | July 14, 2011.
  • IFT conducted a scientific review to serve as a foundational resource for public outreach and education and to address misperceptions and misinformation about processed food | April 28, 2010.
  • IFT President Roger Clemens, DrPH discusses the impact of sodium reduction efforts | April 28, 2010.
  • 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 | April 2, 2009.
  • IFT wrote a Scientific Status Summary on Dietary Salt | January, 1980.