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Low Sodium Diet
A low salt diet is used for persons with diseases that affect fluid balance or where a decrease in body fluid volume will relieve symptoms of the disease. Conditions where control may be indicated are severe heart failure, impaired liver function, high blood pressure, and acute and chronic kidney disease.
Healthy American adults should eat no more than 2,000 milligrams of sodium a day.
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1/4 teaspoon salt
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= 600 mg sodium
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1/2 teaspoon salt
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= 1,200 mg sodium
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3/4 teaspoon salt
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= 1,800 mg sodium
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1 teaspoon salt
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= 2,400 mg sodium
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1 teaspoon baking soda
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= 1000 mg sodium
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Common sources of sodium
Be aware of both natural and added sodium content. Table salt is sodium chloride. It's 40 percent sodium by weight. When you buy prepared and packaged foods, read the labels. Watch for the words "soda" (referring to sodium bicarbonate, or baking soda) and "sodium". These products contain sodium compounds.
Some drugs have high amounts of sodium. Carefully read the labels on all over-the-counter drugs. Look at the ingredient list and warning statement to see if the product has sodium. A statement of sodium content must be on labels of antacids that have 5 mg or more per dosage unit (tablet, teaspoon, etc.). Some companies are now producing low-sodium over-the-counter products. If in doubt, ask your doctor or pharmacist if the drug is OK for you.
Most spices naturally contain very small amounts of sodium.
Tips to reduce dietary sodium
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Choose fresh or frozen food items without added salts.
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Select unsalted nuts or seeds, dried beans, peas and lentils.
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Limit the amount of salty snacks you eat, like chips, pretzels, salted crackers, popcorn.
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Avoid adding salt and canned vegetables to homemade dishes.
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Select unsalted, fat-free broths, bouillons or soups.
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Select fat-free or low-fat milk, low-sodium, low-fat cheeses, as well as low-fat yogurt.
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Use spices and herbs to enhance the taste of your food.
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Fast foods are very high in salt, as are many other restaurant foods. When you eat at a restaurant, try steamed fish and vegetables or fresh salads. Avoid soups.
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Use sparingly: catsup, prepared mustard, pickles, and olives soy sauce, steak or barbecue sauce, chili sauce, or Worcestershire sauce, bouillon cubes
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Commercially prepared or cured meats or fish (for example, bacon, luncheon meats, and canned sardines)
Dining Out:
When dining out, you can reduce the sodium content of a meal by trying these simple suggestions:
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Use herbs, pepper or lemon juice for flavor
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Go easy on condiments and sauces. Mustards, catsup, salad dressings, sauces and gravy substantially increase the amount of sodium in your meal
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Request that food is prepared without added salt and ask for sauces, salad dressing and gravy be served on the side
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Recognize words that indicate a high sodium content; marinated, pickled, smoked, au jus, teriyaki, soy sauce or in broth
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Keep it simple. Often special sauces and toppings add extra sodium to foods. Ordering a broiled cut of meat or fish is a better choice than entrees covered with special sauces. Plain meat-type sandwiches are lower in sodium than chicken, egg or tuna salad sandwiches.
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Low Sodium
