Many food companies are already making important strides towards lowering sodium in products or have announced their intent to do so. However, the minimum sodium level in foods acceptable to consumers must be explored further, and there is a need for more research focusing on a graduated reduction of sodium in processed foods. There also is a need for a broader partnership between the food industry and public health officials. In particular, food scientists and technologists have a tremendous role to play in sodium reduction through reformulation of foods and beverages, as well as through the creation of recipes for food service and consumers.

"Adapting to a lower sodium diet is best done in small sequential steps, and will require behavioral changes for most Americans," said Gillette. "A partnership between behavioral scientists, the food profession and public health officials is necessary to determine the most effective ways to enable individuals to change existing behavior."

Source: Institute of Food Technologists