Low Salt Diet

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Low Salt Diet

Sodium controlled diets are designed to avoid excessive sodium retention

The 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.

the following guidelines to help reduce the amount of sodium in your diet

  • Take the salt shaker off the table and omit salt from recipes and food preparation.

  • Cook without salt or with only small amounts of added salt.

  • Learn to enjoy the flavors of unsalted foods.

  • Try flavoring foods with herbs, spices, and lemon juice.

Read food labels carefully to determine the amounts of sodium. Learn to recognize ingredients that contain sodium. Salt, soy sauce, salt brine or any ingredient with sodium (such as monosodium glutamate) or baking soda (sodium bicarbonate) as part of its name contains sodium.

  • Rinsing canned vegetables and fish will remove much of the salt.

  • Season or marinate meat, poultry, and fish ahead of time with onion, garlic and your favorite herbs before cooking to bring out the flavor.

  • Some terms describing sodium content: lite, light, lightly salted, low sodium, reduced sodium, sodium free, unsalted, no salt added, without salt added, very low sodium.

  • Use lower sodium products, when available, to replace those with higher sodium content.

  • Use simple techniques like saving chicken broth from a chicken you cook at home rather than buying a canned, powdered or bouillon cube broth.

  • When dining out words that signal high sodium include: smoked, barbecued, pickled, broth, soy sauce, teriyaki, Creole sauce, marinated, cocktail sauce, tomato base, Parmesan, and mustard sauce.



MILK & DAIRY 2-3 servings each day

All milk and milk products, except buttermilk

Cream cheese

Low sodium cheeses



Cheese (Muenster, Colby, Cheddar, Blue, Gouda, American, Velveeta)

Cheese spreads

FRUIT & VEGETABLES 5-9 servings each day

Fresh or frozen vegetables

No added salt or low salt canned vegetables

No added salt tomato products

Salt-free vegetable juices

All fruit and fruit juices

Canned vegetables

Frozen vegetables with seasoning and sauces

Pickle relish, sweet or sour

Pickled Vegetables

Pickles and others prepared in brine


Vegetable or tomato juices, canned or bottled

Pickled Fruits

BREADS & GRAINS 6-11 servings each day

Bread and rolls

Dry and cooked cereals

Pancakes, waffles


Salt-free potato chips

Salt-free pretzels/snack chips

Rice, barley, noodles, spaghetti, macaroni and other pastas


Unsalted crackers

Unsalted popcorn

Breads and rolls with salted tops

Instant hot cereals

Instant Food Products (e.g., cereals, pasta mixes, potatoes, rice, etc.)  Such as boxed mixes like rice, scalloped potatoes, macaroni and cheese

Popcorn, Pre-packaged Microwave

Salted popcorn

Saltines, potato chips, pretzels, snack chips, pork rinds

MEATS & MEAT SUBSTITUTES 2-3 servings or total of 6 oz daily

All fresh and fresh frozen meats (poultry, fish, shellfish, beef, pork, lamb)

Canned unsalted tuna fish

Dried peas and beans


Low sodium peanut butter

Unsalted nuts

Unsalted soybeans and other meat substitutes


Homemade soups, made with allowed ingredients

Unsalted broth or bouillon

Low sodium commercial soup

Cured, salted, canned or smoked meats, poultry, or fish such as corned beef, ham, bacon, luncheon meats, beef jerky, bologna, pork rinds, hog maws, ribs, chitterlings, frankfurter, sausage, chorizo, canned fish like tuna, sardines, mackerel, anchovies, caviar, salted cod, herring, sardines, lox, dry fish, and kippered salmon

Dried Fish, Assorted (e.g., dried shrimp)

Frozen pizza

Frozen prepared meat entree dinners such as pot pies, macaroni and cheese

Kosher meats

Pickled Meats

Regular peanut butter

Salted nuts


Broth and soups with added salt

Regular canned soups

Regular instant soups

Regular bouillon cubes

FATS & SNACKS (use sparingly)

Margarine, vegetable oils and lard

Unsalted gravies

Unsalted butter

Mayonnaise, sour cream

Salt-free salad dressings

Homemade salad dressings, made without added salt

Whipping cream

Sugar, honey, jelly, jam, syrup, candies

Popsicles, fruit ice, sherbet, fruit sorbet, marshmallows

Homemade cookies, pies, cakes made with allowed ingredients


Commercial salad dressings

Cheese-based dressings

Bacon fat, fatback, salt pork

Salad dressing mixes

Olives, green and black

Prepared frozen cream pies and cheese cake

Instant pudding mixes

Commercially prepared baked goods (Cakes, cookies, pie)

Salted nuts


Allspice, Mustard (dry)

Almond Extract


Bay Leaves

Capello's Italian Style Seasoning

Caraway Seeds


Cider Vinegar


Curry Powder

Diamond Crystal


Garlic Powder


Herbal Seasonings:

Lawry's Seasoned Pepper

Lawry's Seasoning  (no salt)

Lemon Juice


Mrs. Dash


Onion Powder



Parsley Patch

Peppermint Extract




Salt free seasoning blends


Sodium-free Baking Powder




Wagner's all-purpose Seasonings

Labeled "no salt" Asian Products, Assorted [e.g., bean paste and sauces, oriental dried plums and other dried seeds, vegetables and fruits (lemon & ginger)]



All commercially prepared and convenience foods, such as TV dinners, box mixes, canned entrees, Hamburger Helper, meat pies, Chinese dinners, pizza, Shake'n Bake mixes

BBQ sauce

Celery salt

Chili sauce

Garlic salt


Kitchen Bouquet

Lemon pepper

Marinade sauce

Meat tenderizers

Monosodium Glutamate (MSG)

Onion salt

Party spreads

Regular ketchup


Salad dressings


Seasoning salts

Sodium Benzoate

Sodium Caseinate

Sodium Citrate

Sodium Nitrate

Sodium Phosphate

Sodium Propionate

Sodium Saccharin

Soy sauce

Steak sauce

Tartar sauce

Teriyaki sauce

Worcestershire sauce

The above opinionated views and information serves to educated and informed consumer. The information provided herein should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. It should not replaced professional advise and consultation. A licensed physician should be consulted for diagnosis and treatment of any and all medical conditions

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All Right Reserved Last modified:Wednesday, 11 April 2007 12:51:04 PM +0800