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What Constitutes a Low Sodium Diet?

You body needs sodium, an essential mineral, to maintain its electrolyte balance. The body also needs it to manufacture hydrochloric acid, which protects you from any possible infections from food. Sodium restriction is advised for people with hypertension, some renal diseases and some liver diseases. Since there are a few levels of low-sodium diets, the degree of restriction is generally determined by the physician based on a patient's needs.

  1. Normal Sodium Intake

    • The USDA minimum requirement is between 1.1g to 3.3g. The most common source of sodium in your diet is table salt and processed foods. Salt (sodium chloride) contains about 40 percent sodium. The average American consumes between 6g to 15g of salt per day, mainly due to processed food products. For low-sodium diets, the American Heart Association outlines three levels of dietary sodium restriction classified into mild sodium restriction, moderate sodium restriction and severe sodium restriction.

    Mild Sodium Restriction

    • About 2g to 3g of sodium is allowed in a mild sodium restricted diet. On this diet, you should avoid table salt or use it sparingly while cooking. Also avoid salty processed foods such as pickles, olives, salted chips and popcorn. Stay away from salt-preserved foods such as sausage, salted fish, ham, bacon and seasonings such as onion, garlic or celery salt, monosodium glutamate (MSG), meat tenderizers and most condiments, such as soy sauce and mustard. Besides these restrictions, follow a normal well-balanced diet.

    Moderate Sodium Restriction

    • Only 1g of sodium is allowed when on moderate restriction. Along with the restrictions of a mild sodium diet, use absolutely no salt while cooking. Restrict some natural sodium foods such as buttermilk and shellfish at this diet level. Do not drink more than three glasses of milk or milk products daily and eat meat only once a day. Also, avoid dry cereals, puffed rice and shredded wheat, which include too much sodium.
      Since salt is one of the main preserving agents in canned foods, stay away from them as well. Substitute salt-free canned vegetables for regular canned ones, and use salt- free baked products. Try to use substitutes for baking soda (sodium bicarbonate) and sodas. Consume only unsalted butter and margarines.

    Severe Sodium Restriction

    • Strict sodium restricted diets allow only 0.5g of sodium per day. Apart from the deletions under a moderate sodium restricted diet, consume extremely small portions (less than 3 oz.) of meat per day and less than 2 eggs per week in this diet. Do not drink more than two glasses of milk as it contains around 100mcg of sodium per glass. Limit use of artichokes, beet greens, mustard greens, spinach, kale and turnips.

      Keep in mind that the taste of salt is an acquired taste and not a physiological necessity. Try to wean yourself off of salty foods for better health.

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