Stealth Health: Reducing Sodium in Food and Diet. Texas A&M Agrilife Food and Nutrition Conference

Transcription

1 Stealth Health: Reducing Sodium in Food and Diet Texas A&M Agrilife Food and Nutrition Conference Texas A&M University, Rudder Forum College Station, Texas February 12, 2015

2 Welcome We welcome our colleagues and students to the 2015 Texas A&M Agrilife Food and Nutrition Conference. We are excited about our excellent session speakers who will address dietary sodium from different perspectives: health, food manufacturing, policy, and education. We hope this multidisciplinary approach will enhance dialogue on the benefits and challenges of sodium reduction in the foods we eat. Upon completion of this conference participants should: Have an improved understanding of the sodium-health linkage, Understand sodium reduction from the food industry perspective, and Have enhanced strategies for communicating sodium information to the public. We thank you for you attendance today and welcome your feedback. Sincerely, Sharon Robinson Sharon Robinson, PhD, RD, LD Committee Chair Texas A&M Agrilife Food and Nutrition Conference

3 Texas A&M Agrilife Food and Nutrition Conference Committee Members Dr. Sharon Robinson, Chair Associate Professor and Extension Nutrition Specialist Department of Nutrition and Food Science Dr. Jenna Anding Associate Department Head for Extension, Professor and Extension Specialist Department of Nutrition and Food Science Dr. Rhonda Miller Professor, Meat Science Department of Animal Science Dr. Wes Osburn Associate Professor, Meat Science Department of Animal Science Dr. Nancy Turner Research Professor Department of Nutrition and Food Science Kristin de Ruiter Graduate Program Coordinator Department of Nutrition and Food Science Rachel Botchlett PhD Student Department of Nutrition and Food Science Shima Agah PhD Student Department of Nutrition and Food Science The committee members would like to welcome fellow Texas A&M colleagues, health care professionals, industry professionals, students, and all of our guests. We hope you enjoy the conference!

4 Schedule at a Glance 7:30 AM Registration Registration, breakfast, and poster viewing Rudder Exhibit Hall 8:00 AM Welcoming Remarks Dr. Boon Chew Professor and Department Head Department of Nutrition and Food Science Texas A&M University Rudder Forum 8:15 AM 9:15 AM 10:15 AM 10:30 AM Sodium and Common Health Problems Dr. Rebecca Burson, MD, MPH Clinical Assistant Professor for Texas A&M Family Medicine Residency Introduced by Dr. Rhonda Miller Sodium and Health: Evidence, Policy, and Reality Dr. Cheryl Anderson Associate Professor, Department of Family and Preventive Medicine University of California, San Diego Introduced by Dr. Joanne Lupton Break Sodium in Industry Building Your Toolbox in Reducing Sodium in Foods Dr. Craig Bacon SVP of Research and Development, Tyson Foods Introduced by Dr. Wes Osburn Rudder Forum Rudder Forum Rudder Exhibit Hall Rudder Forum

5 Schedule at a Glance 11:30 AM Luncheon MSC :00 Is Sodium on American Plates and Minds? Consumer Perceptions and Behaviors Regarding Dietary Sodium Rudder Forum Jason Pelzel, MPH, RD Senior Account Executive FoodMinds, LLC Introduced by Dr. Jenna Anding 2:00 Sal, Namaka, Páakai, Asin, Ashiih: Respecting Traditions & Cultures As We Educate Sharon Smalling, MPH, RD, LD Clinical Dietitian Specialist, Memorial Hermann Hospital Texas Medical Center Introduced by Dr. Sharon Robinson Rudder Forum 3:00 Snack Break Rudder Exhibit Hall Please enjoy refreshments and poster viewing. 3:30 Panel Discussion From Policy to Action Rudder Forum Moderated by Dr. Nancy Turner 4:30 Announcement of door prizes (Must be present to win). Adjourn.

6 8:15-9:15 am Sodium and Common Health Problems Dr. Rebecca Burson, MD, MPH Clinical Assistant Professor Texas A&M Family Medicine Residency Texas A&M University Abstract Sodium is an element that is essential to proper function of the human body. Sodium is found naturally in many common foods such as table salt, milk, baking soda, Worcestershire sauce, bacon, ham, and canned foods. Ingesting too much salt can contribute to worsening of many common health problems such as hypertension, congestive heart failure, and chronic kidney disease. These diseases, which are all related to blood pressure, are among the most prevalent diseases in the United States and have some of the highest rates of morbidity and mortality. Fortunately, hypertension, and some of the other related diseases, have some modifiable factors, including adjustments in sodium intake. Learning Objectives 1. Give a brief description of how sodium is utilized by the human body. 2. Discuss how sodium intake can affect hypertension. 3. Discuss how sodium intake can affect congestive heart failure. 4. Discuss how sodium intake can affect chronic kidney disease.

7 NOTES

8 9:15-10:15 am Sodium and Health: Evidence, Policy, and Reality Dr. Cheryl Anderson Associate Professor Department of Family and Preventive Medicine University of California, San Diego Abstract A healthful diet is thought to be the cornerstone for prevention of many chronic diseases. One nutrient for which there is a lot of interest in the prevention realm is sodium. In this talk, I will present data on sodium and health; paying special attention to the state of the evidence, recent policy making on sodium and some of the challenges to making sodium policy given the realities that we are facing with the assessment of dietary sodium intake and excessive consumption. The format for this session is lecture with discussion. The primary objective is to review evidence related to dietary sodium intake and health outcomes. Learning Objectives 1. To review evidence related to sodium and health outcomes. 2. To review current dietary sodium recommendations. 3. To discuss the feasibility and sustainability of population sodium reduction efforts.

9 NOTES

10 10:30-11:30 am Sodium in Industry Building Your Toolbox in Reducing Sodium in Foods Dr. Craig Bacon Senior Vice-President Research and Development Tyson Foods, Inc. Abstract Sodium Reduction for the past several years has been the most talked about nutritional component of food. As a food company and as a product developer we have been bombarded with requests to develop great tasting foods that are lower in sodium content. Here in lies the challenge, as consumers and customers want great tasting food and will always favor great taste over better for you. In addition, many times the sodium not only enhances the flavor, but is also necessary in the functionality and shelf-life of the product. Can we have both, great taste and lower sodium? This presentation will look at solutions to this challenge. Learning Objectives 1. Why should product developers reduce sodium in foods? 2. How to develop a toolbox for sodium reduction. 3. What are important functionalities of foods that must be considered when reducing sodium? 4. What are microbiological considerations when reducing sodium?

11 NOTES Lunch 11:30-1:00 pm Buffet style lunch will be provided in MSC 2400.

12 1:00-2:00 pm Is Sodium on American Plates and Minds? Consumer Perceptions and Behaviors Regarding Dietary Sodium Jason Pelzel, MPH, RD Senior Account Executive FoodMinds, LLC Abstract Dietary sodium has received increasingly intense attention due to its effect on blood pressure and the increasing prevalence of hypertension in the U.S. population. Since 2005, the Dietary Guidelines for Americans, has recommended healthy Americans without risk of hypertension should consume no more than 2,300 mg sodium per day. Those with or at risk for hypertension (e.g. African Americans and those age 51 years and older) are advised to consume no more than 1,500 mg sodium per day. Because current average consumption is over 3,000 mg per day, efforts across the food industry and public health sectors have focused increasingly on reducing the amount of sodium in the foods Americans eat. The food and restaurant industries embarked on the National Salt Reduction Initiative, and the Institute of Medicine (IOM) subsequently issued a report which made recommendations for reducing the sodium content of the food supply. Amidst the work of numerous groups to lower sodium in foods, decrease sodium intake by individuals, and provide information to the public about the health effects of sodium, the International Food Information Council (IFIC) Foundation surveyed consumers to understand perceptions, awareness, and actions related to sodium. This session will discuss the awareness, knowledge, and behavior about sodium and health among those who are advised to consume less sodium, and whether there are differences between these subgroups and the general population.

13 Learning Objectives 1. Compare and contrast behavioral determinants of sodium consumption among the general population and at-risk subgroups. 2. Employ communication strategies to empower behavior change related to sodium consumption. NOTES

14 2:00-3:00 pm Sal, Namaka, Páakai, Asin, Ashiih: Respecting Traditions & Cultures As We Educate Sharon Smalling, MPH, RD, LD Clinical Dietitian Specialist Memorial Hermann Hospital, Texas Medical Center Abstract Clinical trials show reducing sodium intake can prevent or improve control of hypertension, a factor in 69% of first time heart attacks, 77% of first time strokes and 74% of heart failure diagnosis. Recently released 2013 Guidelines on Lifestyle Management to Reduce Cardiovascular Disease Risk recommend specific sodium reductions for adults who would benefit from blood pressure lowering. With the changing cultural demographics of Texas, this is impacting how nutrition information should be communicated. In this presentation, insight will be offered on how dietitians can be culturally competent, literate, and sensitive while providing nutrition education for lowering sodium intake to the ethnic populations of Texas. Learning Objectives 1. State the changing cultural demographics in the state of Texas. 2. Show cultural competence and literacy when providing nutrition education to individuals, groups and communities. 3. Counsel clients and patients of various ethnicities in decreasing the sodium content of their diets while respecting their cultural food practices.

15 NOTES Break 3:00-3:30 pm Please visit the Exhibit Hall to view student research posters and enjoy refreshments.

16 Panel Discussion: From Policy to Action 3:30-4:30 pm

17 NOTES Adjourn 4:30 pm Thank you for attending the 2015 Texas A&M Agrilife Food and Nutrition Conference. We hope you found the conference valuable. In order to help us improve the conference please fill out the electronic survey which will be ed to you. We hope to see you again!

18 Thank You To Our Supporters

19 Thank You To Our Supporters

20 Map of the Memorial Student Center First Floor Second Floor Main Entrance Snacks 2400