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Patients with chronic kidney disease (CKD) need to limit the salt (sodium) in their diet.
Many people think that they are following a low-sodium diet if they do not use the salt
shaker. However, only about 10% of the salt in our diets comes from the salt shaker. The
rest comes from salt that is already in foods (for example, in processed and restaurant
foods).
When you have chronic kidney disease, the recommended limit for sodium is 1,500 to
2,000 milligrams (mg) a day.
3 5% DV or less is low.
3 20% DV or more is high.
The Nutrition Facts also lists the milligrams (mg)
of sodium in one serving. You can see how this
amount might fit in your daily limit of 1,500 to
2,000 mg.
Some food packaging also features claims about
the sodium/salt content. Here is what the labeling
terms mean:
3 Unsalted or no salt added means that no salt was added to the food during
processing. Note that these terms do not mean the product is sodium-free.
Copyright 2015 Academy of Nutrition and Dietetics. www.eatright.org. All rights reserved. This handout may be distributed for
patient education. Mention of product names in this publication does not constitute endorsement by the authors or the Academy of
Nutrition and Dietetics.
What to Do
Buy or bake salt-free bread.
Limit the total amount of bread you eat. Make half sandwiches or open-face
sandwiches to cut down on the amount of bread you eat.
Look for unsalted, low-sodium, or hint of salt crackers, chips, popcorn, and
other snacks.
Cereals
What to Know
Ready-to-eat cereals contain varying amounts of sodium.
Instant hot cereals (oatmeal, grits, or cream of wheat) often contain added salt.
What to Do
Check labels on ready-to-eat and instant cereals, and choose
products with lower sodium levels.
Choose regular or quick-cook oatmeal, grits, or other hot cereals
instead of instant products that have sodium added to them.
Make your own flavored cereals by adding fresh or frozen
berries, sugar, or sugar substitute to low-sodium or no-sodium
cereals.
Copyright 2015 Academy of Nutrition and Dietetics. www.eatright.org. All rights reserved. This handout may be distributed for
patient education. Mention of product names in this publication does not constitute endorsement by the authors or the Academy of
Nutrition and Dietetics.
Cheese
What to Know
Most cheeses are high in phosphorus as well as sodium. Your registered dietitian
nutritionist (RDN) may give you a guide for limiting the amount you eat.
Swiss cheese, ricotta, and cream cheese are lower in sodium than most other cheeses.
Cottage cheese is very high in sodium.
Processed cheeses (such as American cheese, Velveeta, and Kraft Singles) have the
highest amounts of sodium and phosphorus and are not recommended.
What to Do
If you like cheese, use it as a garnish. Small amounts of Swiss
cheese, ricotta, brie, cheddar cheese, farmers cheese, goat
cheese, Monterey Jack, mozzarella, or parmesan can be added
to salads or other dishes.
Limit cottage cheese to no more than cup per day. In
recipes that call for cottage cheese, try ricotta instead.
What to Do
Check the sodium information on the Nutrition Facts labels
on your condiments and seasonings.
Consider buying products that are lower in sodium.
Use very small amounts of high-sodium condiments and
saucesthe less you use, the less sodium you eat.
Make salad dressings at home, using oil and vinegar and
salt-free seasonings.
Copyright 2015 Academy of Nutrition and Dietetics. www.eatright.org. All rights reserved. This handout may be distributed for
patient education. Mention of product names in this publication does not constitute endorsement by the authors or the Academy of
Nutrition and Dietetics.
Be familiar with the condiments that are highest in sodium. These include:
Copyright 2015 Academy of Nutrition and Dietetics. www.eatright.org. All rights reserved. This handout may be distributed for
patient education. Mention of product names in this publication does not constitute endorsement by the authors or the Academy of
Nutrition and Dietetics.
What to Do
Make meals from scratch, using unprocessed ingredients
as much as possible.
If you wish to use a particular type of convenience food,
compare labels on different products and choose the one
with the lowest sodium.
Look for products that have reduced sodium.
Eat only a small portion of a higher-sodium food.
Fast Food
What to Know
Fast-food restaurants are noted for the high sodium content of their foods.
Even those fast foods that are promoted to be healthy foods can have
high sodium levels.
Portion sizes make a difference.
What to Do
Look up the sodium content of your favorite fast foods using an online nutrition
database or the companys nutrition information. Choose the foods that are lowest in
sodium. For example, at a sandwich place:
Frozen Foods
What to Know
A frozen entre can contain up to an entire days amount of sodium in one serving.
What to Do
Read labels and choose meals with 600 mg of sodium or less. Healthy Choice offers
several frozen meals that meet this goal. The smaller packages of Lean Cuisine, Weight
Watchers, and Smart Ones may also be options.
Consider making your own frozen entres by making large batches of food and
freezing them in meal-sized portions.
Copyright 2015 Academy of Nutrition and Dietetics. www.eatright.org. All rights reserved. This handout may be distributed for
patient education. Mention of product names in this publication does not constitute endorsement by the authors or the Academy of
Nutrition and Dietetics.
Fruits
What to Know
All fruits are low in sodium.
What to Do
If you are limiting potassium, use the Making Choices
food lists to guide your choices of fruits.
If you are not limiting potassium, enjoy a variety of fruits.
What to Do
Buy plain meat, fish, or poultry that are not enhanced. Many
meats now have Nutrition Facts labels. Read labels and look for
meats with 201 mg of sodium or less per serving.
Season meat yourself, using salt-free herbs and spices.
(See suggestions later in this handout.)
Make your own salt-free breading.
What to Do
Follow your RDNs recommendations about how much milk and
yogurt to include in your diet.
Copyright 2015 Academy of Nutrition and Dietetics. www.eatright.org. All rights reserved. This handout may be distributed for
patient education. Mention of product names in this publication does not constitute endorsement by the authors or the Academy of
Nutrition and Dietetics.
Pizza
What to Know
Pizza is usually made with many high-sodium ingredients, including the sauce, the
cheese, and toppings such as olives, pepperoni, sausage, and Canadian bacon.
What to Do
Homemade is best! Use a low-sodium sauce, vegetables,
and/or ground beef and a small amount of mozzarella
cheese.
If you are limiting potassium, keep in mind that all tomato
sauces are high in potassium.
If you are having pizza that is not homemade, choose just
one slice, and fill out the rest of the meal with a vegetable
salad or other foods that are not high in sodium.
Sandwich Fillings
What to Know
Deli meatseven turkey, chicken, and beefare often very high in sodium.
Tuna is usually packed with salt, whether it is canned or packaged in oil or water.
What to Do
Make sandwiches with chicken, turkey, or beef that you
have previously cooked without added salt.
Read Nutrition Facts labels on packaged deli meats, and
look for products with no more than 480 mg of sodium
per 2-ounce serving. Most delis now carry lower-sodium
meats, but ask the clerk to check the label for you.
Note: If you are limiting potassium, check to see whether
potassium was added to replace the sodium.
Look for lower-sodium canned or packaged tuna.
Make an unsalted egg or egg salad sandwich.
Use small amounts of unsalted peanut butter (no more than 2 tablespoons per day).
Peanut butter is higher in phosphorus and protein.
Copyright 2015 Academy of Nutrition and Dietetics. www.eatright.org. All rights reserved. This handout may be distributed for
patient education. Mention of product names in this publication does not constitute endorsement by the authors or the Academy of
Nutrition and Dietetics.
Seasonings
What to Know
Many mixed seasonings and seasoning packets have large amounts of salt added to them.
Lemon pepper and chili powder sometimes contain salt.
What to Do
Read the Nutrition Facts label and ingredients list on seasonings. Look for herbs and
spices that do not have added salt.
Choose garlic powder in place of garlic salt, and choose onion powder in place of onion
salt. Or, use fresh chopped garlic, onion, or bell peppers to season foods.
Try different flavored vinegars, such as cider, balsamic, champagne, or unseasoned
rice vinegar.
Make your own seasoning mixes. For example, to make a seasoning for tacos, combine:
2 teaspoons chili powder, 1 teaspoons paprika, 1 teaspoons ground cumin,
1 teaspoon onion powder, teaspoon garlic powder, and a dash of cayenne pepper.
Look for a salt-free seasoning blend. Some options include:
What to Do
Make homemade soup using unsalted or reduced-salt broth, stock,
or bouillon (without added potassium) and unsalted vegetables.
Vegetables
What to Know
Regular canned vegetables have salt added to them.
Draining and rinsing salted canned vegetables removes some, but not all, of the salt.
Some frozen vegetables have sauces added to them that make them high in sodium.
Canned tomato juice and vegetable juices are high in sodium.
What to Do
Look for no salt added canned vegetables.
Buy fresh or frozen vegetables without sauces or added salt.
Tomato-based vegetable juices come in lower-sodium varieties. Keep in mind that the
tomatoes in the juices make them high in potassium.
Suggested Seasonings
Beef
Basil, bay leaf, chives, cloves, cumin, garlic, hot pepper, marjoram, onion,
rosemary, savory, thyme
Fish
Basil, curry powder, dill, fennel, garlic, paprika, parsley, tarragon, thyme
Lamb
Pork
Coriander, cumin, fruits and juices, garlic, ginger, hot pepper, onion, pepper,
sage, savory, thyme
Poultry
Basil, fruits and juices, garlic, ginger, onion, oregano, rosemary, sage, savory,
tarragon
Eggs
Caraway, chervil, chili powder, dill weed, marjoram, oregano, savory, tarragon
Continued on next page
Copyright 2015 Academy of Nutrition and Dietetics. www.eatright.org. All rights reserved. This handout may be distributed for
patient education. Mention of product names in this publication does not constitute endorsement by the authors or the Academy of
Nutrition and Dietetics.
Suggested Seasonings
Soup
Cheese
Basil, chives, curry, dill, fennel, garlic, marjoram, oregano, parsley, sage, thyme
Fruits
Tomato sauce
Basil, bay leaf, celery, garlic, marjoram, onion, oregano, parsley, pepper
Vegetables
Basil, chives, dill, marjoram, mint, onion, parsley, pepper, tarragon, thyme
Copyright 2015 Academy of Nutrition and Dietetics. www.eatright.org. All rights reserved. This handout may be distributed for
patient education. Mention of product names in this publication does not constitute endorsement by the authors or the Academy of
Nutrition and Dietetics.
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Copyright 2015 Academy of Nutrition and Dietetics. www.eatright.org. All rights reserved. This handout may be distributed for
patient education. Mention of product names in this publication does not constitute endorsement by the authors or the Academy of
Nutrition and Dietetics.
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