Dr. L'Abbe's Study Reveals Nutrient Trade-Offs In High-Sodium Foods And Reformulation Efforts
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A new study led by Dr. Mary L'Abbe, Professor Emeritus in the Department of Nutritional Sciences highlights the need for a more nuanced approach to reducing sodium in the food supply. Published in Nutrition Today, April 27, 2026 the study examined major contributors to sodium intake using nationally representative data from the 2017–2018 U.S. National Health and Nutrition Examination Survey (NHANES). The researchers found that many foods that contribute substantially to sodium intake including vegetables, cheese, breads, cold cuts and mixed dishes also provide important nutrients such as protein, calcium, potassium, fibre, vitamin D and iron.
The findings underscore a potential challenge in sodium reduction: reformulating foods to lower sodium must be done carefully to avoid inadvertently reducing the intake of other important nutrients. The researchers note that sodium reductions of 10–30% may be feasible for some food products, while emphasizing the importance of preserving their broader nutritional value.
“This research highlights a critical tension in sodium reduction policy ; many of the foods contributing most to sodium intake also provide essential nutrients,” said first author Mavra Ahmed, Research Associate/Fellow in the Department of Nutritional Sciences. “Policies must take a more nuanced, systems-level approach to avoid unintended nutritional trade-offs.”
Therefore, reformulating some food products to lower sodium by 10%-30% is feasible “but should also be implemented in ways to preserve the nutrient contributions of these foods,” the authors say. The paper comes against a backdrop of recent voluntary and educational programs to lower sodium intake from foods.
