Therapeutic diet
Low-sodium diet
Lower blood pressure and reduce fluid retention.
HypertensionHeart failureCirrhosis with ascitesKidney disease
Principles
- Target under about 2 g sodium (5 g salt) daily, or as prescribed
- Most sodium comes from processed food, not the salt shaker
- Build flavour with acid, herbs, spice and aromatics instead
- Read labels: under 0.3 g sodium per 100 g is low; over 1.5 g is high
Include
- Fresh and frozen vegetables
- Unsalted nuts and seeds
- Fresh meat, fish, eggs and pulses
- Garlic, ginger, chilli, lemon, vinegar, herbs, black pepper
- Home-made stock without salt
Avoid or limit
- Stock cubes, seasoning powders, soy and fish sauce
- Bacon, ham, sausages, biltong, tinned meat
- Tinned soups, instant noodles, crisps and salted snacks
- Bought sauces, pickles and olives
A sample day
- BreakfastPorridge with banana and unsalted nuts
- LunchHome-made vegetable and bean soup, unsalted bread
- SnackFruit and unsalted popcorn
- DinnerHerb-baked chicken, potatoes, large salad with lemon dressing
Cautions
- · Taste adjusts in about two weeks — food tastes bland before it tastes normal again.
- · Do not use potassium-based salt substitutes in kidney disease or on certain heart medications.
Recipes that fit
Afya Companion offers education and self-help support. It does not diagnose, treat or replace care from your doctor, nurse, psychologist or dietitian. If something in your health changes, speak to your care team.