A Free Sodium Reduction Database of Research
By Trish Zecca of IAFNS
Despite decades of effort to address the sodium content of food, excess dietary sodium remains a serious public health concern. Recently, FDA released its Human Foods Program 2026 Priority Deliverables, and sodium reduction in food remains a central component of that multiyear nutrition strategy.
FDA’s voluntary sodium reduction targets for packaged and restaurant foods were issued in 2021, and early data shows a modest reduction of about 10%. FDA will conduct a formal evaluation of the Phase I sodium targets this year prior to formalizing Phase II reductions.
The food industry is challenged to continue to reduce sodium in foods while meeting consumer expectations for taste, texture and shelf stability. But the Institute for the Advancement of Food & Nutrition Sciences (IAFNS) is addressing the challenges by collating the latest research in sodium reduction science and making this information readily available to food formulators.
The IAFNS Sodium Reduction Science and Strategies database is a functional tool for product developers and contains hundreds of peer-reviewed science papers on sodium reduction strategies, including for new, novel and experimental foods.
IAFNS’ Sodium in Foods & Health Implications Committee funded the database recognizing that new science and technologies are critically needed to further reduce sodium in packaged foods. Updated annually, the database is a resource for food scientists and product developers, providing quick access to the newest science to support product reformulation while maintaining the taste and quality consumers expect.
The most recent update to the database added more than 40 new scientific publications. In addition, the update deployed a new category of sodium reduction called “processing.”
The functional roles of sodium in baking, preserving, thickening, curing and retaining moisture all complicate reduction strategies.
The processing category captures strategies and new research where sodium reduction is enabled through the transformation of the product matrix. This can include a process like ultrasonication as opposed to making ingredient changes or adding flavor/taste compounds. In most cases, "processing" does not enhance salty taste, but addresses the other non-taste functions of sodium. It also covers transformation methods that might include improved gelation and protein matrix stabilization.
The updated IAFNS database now has expanded search options, including by food category, sodium reduction method or type of paper such as “review paper” or “experimental science.” Also added is a new feature to “download data,” which gives users the ability to save custom searches of scientific articles for later use.
IAFNS’ updated database compiles evidence-based strategies for sodium reduction organized by specific categories relevant to the food sector. To access and search the database follow this link: https://iafns.org/sodium-database/.
IAFNS’ tripartite approach to catalyzing science for public benefit leverages academia, industry and government resources to tackle public health challenges such as the need to reduce sodium consumption. IAFNS is committed to keeping the Sodium Reduction Science and Strategies Database “evergreen” with ongoing scientific updates, and new options and features.
By leveraging this knowledge, food developers have more tools available to advance public health while maintaining product integrity, taste and safety.
Trish Zecca, M.S., is a senior nutrition program manager with the Institute for the Advancement of Food & Nutrition Sciences and supports IAFNS Sodium in Food & Health Implications and Low- and No-Calorie Sweeteners Committees. She also supports IAFNS Partnership with the USDA Global Branded Food Products Database, a developing resource for monitoring the nutrition of the food supply.