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Clinical and Translational Nutrition

Food Science and Systems

Session Type: Sponsored Satellite Program

Cut the Salt, Not the Flavor: Evidence-Based Solutions for Reducing Sodium (Sponsored Satellite Program)

Wednesday, August 10, 2022

12:00 PM – 1:30 PM ET

Sponsored By: Ajinomoto Health and Nutrition

Chair(s)

Sarah Corwin, PhD, LDN

Sr Principal Scientist
Ajinomoto Health & Nutrition North America, Inc
Itasca, Illinois, United States

Disclosure(s): Ajinomoto: Employee (Ongoing)

Speaker(s)

Gary Beauchamp, PhD

Distinguished Member, Director and President Emeritus
Monell Chemical Senses Center
Philadelphia, Pennsylvania, United States

Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.
SL

Soo-Yeun Lee, PhD

Professor
University of Illinois at Urbana-Champaign
Urbana, Illinois, United States

Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.

Disclosure(s):

Sarah G. Corwin, PhD, LDN: Ajinomoto: Employee (Ongoing)

Gary K. Beauchamp, PhD: No relevant financial relationship(s) with ineligible companies to disclose.

Soo-Yeun Lee, PhD: No relevant financial relationship(s) with ineligible companies to disclose.

While historically it was difficult for humans to get sufficient salt in their diet, we now have the opposite problem. On average and particularly in developed nations, people are consuming double the World Health Organization’s recommendations for sodium. It has been estimated that reducing sodium intakes can prevent thousands of deaths annually and save billions in medical costs.

So how do we solve this problem when humans have an inherent preference for salty taste? And are there strategies that can be leveraged to reduce sodium without sacrificing this preference? Sensory scientist Dr. Gary Beauchamp and food scientist Dr. Soo-Yeun Lee will speak to current challenges in sodium consumption, and some of the most promising evidence-based solutions.

Learning Objectives:

Discuss multiple roles of sodium in foods and major sources of sodium in the food supply
Discuss guidelines by the US FDA to reduce sodium and the complexities of reducing this ingredient in different food categories
Evaluate tools available for sodium reduction across different food applications reported in the literature and discuss progress in sodium reduction using flavor enhancers and future opportunities

Presentations:

12:00 PM – 12:05 PM ET

Opening Remarks - Cut the Salt, Not the Flavor: Evidence-Based Solutions for Reducing Sodium (Sponsored Satellite Program)
Chair: Sarah G. Corwin, PhD, LDN – Ajinomoto Health & Nutrition North America, Inc
12:05 PM – 12:35 PM ET

Cut the Salt, Not the Flavor (Sponsored Satellite Program)
Speaker: Gary K. Beauchamp, PhD – Monell Chemical Senses Center
12:35 PM – 1:05 PM ET

Strategies for Sodium Reduction and Assessment through Sensory Evaluation (Sponsored Satellite Program)
Speaker: Soo-Yeun Lee, PhD – University of Illinois at Urbana-Champaign
1:05 PM – 1:30 PM ET

Panel Discussion and Q&A - Cut the Salt, Not the Flavor: Evidence-Based Solutions for Reducing Sodium (Sponsored Satellite Program)
Chair: Sarah G. Corwin, PhD, LDN – Ajinomoto Health & Nutrition North America, Inc
Speaker: Gary K. Beauchamp, PhD – Monell Chemical Senses Center
Speaker: Soo-Yeun Lee, PhD – University of Illinois at Urbana-Champaign