The 2010 Sodium Reduction Guidelines: Challenges and Opportunities

Session Track: Health Issues

Date: Thursday, March 24, 2011, 8:00 a.m. - 9:00 a.m.

Session Description:

The 2010 Dietary Guidelines for Americans have recommended a gradual reduction in the amount of sodium in the diets of Americans to 2,300 milligrams per person daily, and 1,500 milligrams for some special populations.  Recognizing that Americans currently consume much more than that amount (3,400 milligrams of sodium daily, with 70% coming from processed foods), the Dietary Guidelines Advisory Committee has concluded that voluntary approaches to reduce sodium intake do not work. The new goal appears to be the gradual reduction of the sodium content of foods, in a way that is unobtrusive to the consumer, while taste receptors eventually adjust to the lower levels of sodium. This session will discuss the research behind the premise that sodium preferences may be lowered at will. You will gain an appreciation for the formulation challenges within this arena, and learn about innovative technologies that reduce the sodium content in foods while maintaining food safety, palatability, and physical properties.

Speaker Information:

Gary BeauchampGary Beauchamp, Ph.D., Director, Monell Chemical Senses Center
Dr. Gary Beauchamp is the director of the Monell Chemical Senses Center in Philadelphia, the nation’s premier research center on taste and smell. He is the leading authority on the perception of saltiness and the development and modification of preferences for salty taste across the lifecycle. He was a member of the Institute of Medicine (IOM) committee that developed the report, Strategies to Reduce Sodium Intake in the United States. The IOM committee’s recommendations were based on studies showing that taste preferences can adjust, over time, to a lower amount of salt in food. Dr. Beauchamp has conducted many studies on the early exposure to salt taste, taste modifications, taste mixtures, and umami taste.

Adam Drewnowski, Ph.D., Professor of Epidemiology and Adjunct Professor of Medicine, University of Washington
Adam DrewnowskiAdam Drewnowski, PhD, is a world-renowned leader in innovative research approaches for the prevention and treatment of obesity. Dr. Drewnowski is Director of the Nutritional Sciences Program and Professor of Epidemiology and Medicine at the University of Washington in Seattle. He also serves as Director of the Center for Public Health Nutrition and the UW Center for Obesity Research and is a Joint Member of the Fred Hutchinson Cancer Research Center. Dr. Drewnowski obtained his MA degree in biochemistry from Oxford University in the UK and his PhD in psychology from The Rockefeller University in New York. Following post-doctoral training at the University of Toronto, he returned to Rockefeller as Assistant Professor. He later moved to the University of Michigan, where he became Professor of Public Health, Psychology and Psychiatry, and Director of the Program in Human Nutrition at the School of Public Health. Dr. Drewnowski joined the University of Washington in 1998. Dr. Drewnowski's current research is focused on the relationship between poverty and obesity and the links between obesity and diabetes rates in vulnerable populations and access to healthy foods. Dr. Drewnowski is the author of over 100 research papers, numerous reviews and book chapters, and is a frequent invited speaker at scientific meetings, conferences, and symposia.

Kunio Torii, Ph.D., Honorary Fellow, Institute for Innovation, Ajinomoto Co. Inc.
Kunio ToriiDr. Kunio Torii is Honorary Fellow of Ajinomoto Co., Inc., the Institute of Life Sciences, Kawasaki, Japan, and in charge of the basic research on efficacies of umami taste substances such as glutamate and 5'-ribonucleotides like IMP and GMP. Taste of glutamate is one of five basic tastes and in recent several possible candidates of umami taste receptors have been unveiled in the taste cells. He conducted to identify the glutamate sensing system in the gut and defined the vagal afferent, responding to glutamate alone among 20 kinds of amino acid. This particular information from food reaches the hypothalamus to induce the diet-induced thermogenesis triggered by dietary glutamate, suggesting that the taste as well as visceral information during meal work as a major player of normal digestion and homeostasis by gut-brain axis due to prevention for overeating and obesity. He received Encouragement Award of Japanese Society of Nutrition and Food Science in 1985, Award of Japanese Association for the Study of Taste and Smell in 2008. He also received the Prize for Science and Technology (Development Category), The Commendation for Science and Technology by the Minister of Education, Culture, Sports, Science and Technology in 2010, concerning glutamate signaling in the gut.