Session F5: Room 397

Tuesday PM

FORUM: Science of sodium and challenges to industry

Moderator(s):R. C. Brown, Frito-Lay, Inc.
C. S. Khoo, Campbell Soup Co.
Panelist(s):A. G. Logan, Mount Sinai Hospital
G. K. Beauchamp, Monell Chemical Senses Center
G. H. Johnson, Johnson Nutrition Solutions LLC
Time: 2:30 PM
American consumers have long been advised by governmental and some professional organizations to moderate sodium intake in order to improve blood pressure. The establishment of Adequate Intake (1,500 mg/d) and Upper Level (2,300 mg/d) benchmarks for sodium by the Institute of Medicine that are lower than the current Daily Reference Value (2,400 mg/d) used for nutrition labeling is placing increased emphasis on these recommendations. Processed foods are the most significant source of sodium in the U.S. diet, and the public health community has challenged food manufacturers to provide more reduced-sodium products and to lower the salt content of the general food supply. Unfortunately, a variety of practical barriers complicate implementation of this goal: Sodium chloride is critical to the palatability of many foods, and acceptable salt substitutes are not yet available. Therefore, consumer demand for lower sodium foods is often insufficient to sustain their presence in the marketplace. In addition, sodium often contributes functional attributes (e.g. texture, microbiological safety) to foods that are difficult to duplicate with other ingredients. This forum will present the latest science of sodium in health and disease and discuss the best evidence on the importance of salt in health and disease. In addition, salt taste and food preference will be covered and will include physiology of salt taste and the functions of salt in food. This forum will also review key learnings, challenges and emerging opportunities facing food manufacturers as they strive to meet the demands of the public health community and consumers.

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana