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 comments on FDA’s draft voluntary guidance on sodium (November 30, 2016)
    IFT submitted written comments on the U.S. Food and Drug Administration’s “Voluntary Sodium Reduction Goals: Target Mean and Upper Bound Concentrations for Sodium in Commercially Processed, Packaged, and Prepared Foods; Draft Guidance for Industry.” IFT identified and emphasized the need to address several research questions in the area of salt taste receptor biology and mechanism and salty taste preference in humans; and dietary intake and consumer behavior in making food selection, and the need to develop innovative technologies to help reduce sodium while maintaining other attributes, such as safety, shelf-life, and palatability. The comments discuss the need for both public and private investment to address these research gaps and to advance innovation to reduce sodium in food products. The comments also addresses the importance of educational efforts led by government agencies and other organizations to increase consumer awareness and understanding of processing and technological advancements related to sodium reduction.
  • 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 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 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