Department of Physiology and Biophysics, Virginia Commonwealth University, Richmond, Virginia, USA
Correspondence: JA DeSimone, Department of Physiology and Biophysics, Virginia Commonwealth University, Richmond, Virginia, USA. VCU School of Medicine, 1101 East Marshall Street, P.O. Box 980551, Richmond, Virginia 23298-0551, USA. E-mail: email@example.com, Phone: +1-804-828-9756. Please copy: C Gaine, ILSI NA, 1156 Fifteenth St NW, Suite 200, Washington, DC 20005, USA. E-mail: firstname.lastname@example.org, Phone: +1-202-659-0074, Ext. 121, Fax: +1-202-659-3859.
This article is based on proceedings from the Symposium on Sodium in the Food Supply: Challenges and Opportunities, sponsored by the North American Branch of the International Life Sciences Institute, at Experimental Biology 2010 in Anaheim, California. The symposium aimed to address the issue of dietary sodium and its consequences for public health. Presenters spoke on a variety of key topics, including salt taste reception mechanisms and preferences, methods and measures to assess sodium in the US food supply, and considerations regarding the reduction of sodium in processed foods. Information from these presentations, as well as literature references, are provided in this article.