A healthy diet plays a central role in the management of kidney disease. Limiting certain nutrients may help control your symptoms, slow the progression of kidney damage and reduce your risk of complications. Sodium, a mineral found in salt, is one of the nutrients that you may need to limit in a diet for kidney disease. Because everyone responds differently to treatments, remember to talk to your physician about individualized dietary restrictions that may be of benefit to you.
Sodium and the Kidneys
One of the kidneys' primary jobs is to filter and excrete waste products from the body. When you have kidney damage, your body is unable to remove adequate amounts of sodium from your blood. Too much sodium in your blood may raise blood pressure, which increases your risk of heart disease and further kidney damage. Extra sodium may also cause fluid retention and swelling. Limiting dietary sodium intake can help to maintain normal sodium levels in your blood.
Guidelines
Every five years the United States Department of Agriculture and the Department of Health and Human Services review and update the Dietary Guidelines for Americans. The guidelines establish nutrition goals in an effort to improve health outcomes and reduce health disparities. The 2010 update recommends that people with kidney disease limit sodium to 1,500 mg per day.
Foods to Limit
Most of the sodium in your diet does not come from the salt shaker. Large amounts of sodium are present in canned, processed, convenience and restaurant foods. Examples include bacon, luncheon meats, canned and pickled products, salted snacks and ready-to-eat meals. Many seasonings and condiments also contain high amounts of sodium. Most Americans consume more sodium than their bodies need because they eat a diet of convenience in which they regularly choose high-sodium foods.
Best Foods
You can achieve a low-sodium diet if you choose foods wisely. Many healthy foods---for example plain rice, noodles, cooked cereals, fresh meats and air-popped popcorn---are naturally low in sodium. Slash sodium in vegetables by opting for fresh or frozen products instead of canned. Eat more meals at home instead of in restaurants and use herbs and spices instead of salt to season food when you're cooking. Look for packaged foods labeled salt free, no salt added and unsalted.
