Individuals with renal conditions are often advised to follow a low-sodium diet. Low sodium or low salt is important for individuals with renal disease for several reasons. Higher salt intakes often lead to high blood pressure levels, fluid accumulation, swollen extremities and shortness of breath. For the general population, sodium is recommended not to exceed 2,300 mg per day. For an individual following a low-sodium renal diet, the amount of sodium restriction can range from 1,500 to 2,300 mg of sodium per day.
Look for Sodium on Labels
Refer to the nutrition facts table on packaged foods to determine sodium content. Foods low in sodium will be less than 140 mg of sodium per serving. Foods that are advertised as reduced in sodium will contain 25 percent less sodium than the original version of that food. Foods that are labeled "salt free" or "contains no salt" will have 5 mg of sodium or less per serving.
Foods to Avoid
Foods to avoid include those higher in sodium, or salt. This includes convenience foods like frozen entrees and meat pies, battered frozen chicken or fish, microwave dinners, bottled and canned sauces, canned vegetables, beans, meats, stews and soups and dry packaged soup mixes. Higher salt foods also include salted, smoked or cured meats, salted crackers, processed cheeses, miso and condiments like pickles, relish, soya sauce, meat tenderizers, horseradish, ketchup, Worcestershire sauce, mustard and vegetables salts, such as celery or onion salt.
Alternative Salts and Salt Substitutes
Salt substitutes are flavorings for food that replace the sodium from salt with another mineral, usually potassium. They are often marketed under names like No Salt or Half Salt. These are not advised for individuals with renal disease due to the higher amounts of potassium they frequently contain. Sea salt is also ill advised, as it contains the similar amounts of sodium to regular table salt.
Renal Salt-Free Flavorings
Fresh, dried or powdered spices, herbs and seasonings are frequently available salt free. Check labels on dried and powdered flavoring to ensure they do not come with added salt. Several varieties of salt-free food flavorings that are available commercially and safe for renal diets include Mrs. Dash and Spike. An easy recipe for a tasty salt substitution containing zero salt or potassium is the following: one tablespoon each of dried mustard, paprika, garlic powder, onion powder, one half tablespoon of black pepper, and one teaspoon of each basil and thyme mixed together.
Cookbooks
"Low Sodium Savvy" is authored by two renal dietitians. It is an ideal resource for those following a sodium-controlled diet, although not all recipes are lower in phosphorus or potassium. Recipes, meal planning, label reading, shopping, recipe adjustment and tips for dining out are included in this resource. Another cooking resource is "The Renal Patient's Guide to Good Eating: A Cookbook for Patients by a Patient." Authored by a renal patient and endorsed by a renal dietitian, this resource includes ideas, meals and information on dining out while following a renal diet.
References
- "Essential Guide for Renal Dietitians"; Canadian Association of Nephrology Dietitians; 2008
- The Kidney Foundation of Canada; Sodium (Salt) and Chronic Kidney Disease
- "Practice Based Evidence in Nutrition"; Dietitians of Canada; April 2009
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