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ronic Kidney Disease (CKD)
What Is Sodium?
Sodium is a part of salt. Sodium is found in many canned, packaged, and
“fast” foods. It is also found in many condiments, seasonings, and meats.
Why Is Sodium Important for People with CKD?
Eating less sodium helps lower blood pressure and may slow down CKD. Talk with
your provider about the right blood pressure goal for you.
One of the kidneys’ important jobs is to filter sodium out of the body and into the
urine. Damaged kidneys cannot filter as well as healthy kidneys can. This can cause
sodium to stay in your body and make your blood pressure go up.
How Much Sodium Should I Eat Every Day?
Most people need to eat less sodium than they are eating. Aim for less than 1,500
milligrams of sodium each day. Much of the sodium you eat does not come from
a salt shaker. Sodium is added to the prepared foods you buy at the supermarket or
at restaurants.
Foods Lower in Sodium
1
•
Fresh or frozen fruits and vegetables
•
Rice, noodles
•
Cooked cereal without added salt
•
Fresh meat, poultry, seafood
•
Low-fat, low-sodium cheese
•
Unsalted nuts
•
Low- and reduced-sodium frozen
dinners, peanut butter, salad dressings
•
Air-popped popcorn
Sodium
Foods Higher in Sodium
•
Bacon, corned beef, ham, hot dogs, luncheon meat, sausage
•
Bouillon, canned, and instant soups
•
Boxed mixes, like hamburger meals and pancake mix
•
Canned beans, chicken, fish and meat
•
Canned tomato products, including juice
•
Canned and pickled vegetables, vegetable juice
•
Cottage cheese
•
Frozen meals
•
Frozen vegetables with sauce
•
Olives, pickles, relish
•
Pretzels, chips, crackers, salted nuts
•
Salt and salt seasonings, like garlic salt
•
Seasoning mix and sauce packets
•
Soy sauce
•
Salad dressings, bottled sauces, marinades
•
Some ready-to-eat cereals, baked goods, breads
•
Ready-to-eat boxed meals and side dishes
How Do I Lower the Sodium in My Diet?
•
Buy fresh foods more often.
•
Cook foods from scratch, instead of eating prepared foods,
“fast” foods, frozen dinners, and canned foods that are higher in sodium.
•
Use spices, herbs, and sodium-free seasonings in place of salt. Check with your
health care provider about using salt substitutes.
•
Rinse canned vegetables, beans, meats, and fish with water to remove extra sodium.
2
Always read the Nutrition Facts label to compare foods. Choose foods with the lowest
P
ercent Daily Value (%DV) for sodium. The %DV lets you see if a food is high or low in
sodium. 5% or less is low and 20% or more is high.
•
Check the label on fresh meats and
poultry. Sodium additives can be
used to make meat last longer.
•
Look for foods labeled: sodium
free, salt free, very low sodium, low
sodium, reduced or less sodium, light
in sodium, no salt added, unsalted,
and lightly salted.
Sodium
Vitamin C 2%
Iron 4%
Nutrition Facts
Serving Size: 1 cup (228g)
Servings Per Container: 2
Amount Per Serving
Calories: 260 Calories from Fat: 120
% Daily Value*
Total Fat 13g 20 %
Saturated Fat 5g 25 %
Trans Fat 2g
Cholesterol 30mg 10 %
Sodium 660mg 28 %
Total Carbohydrate 31g 10%
Dietary Fiber 0g 0 %
Sugars 5g
Protein 5g
Vitamin A 4%
•
Calcium 15%
•
* Percent Daily Values are based on a 2,000
calorie diet.
There may be
more than one
serving in the
package, so be
sure to check
serving size.
This number
tells you the
% DV for
sodium in
one serving.
Check the Ingredient Label for Added Sodium
•
Salt (sodium chloride)
•
Monosodium glutamate or MSG
•
Baking soda (sodium bicarbonate)
•
Baking powder
•
Sodium nitrate
•
Sodium sulfite
•
Sodium phosphate
•
Sodium alginate
•
Sodium benzoate
•
Sodium hydroxide
•
Sodium propionate
3
Sodium
NOTES
4
For more information, visit www.niddk.nih.gov or call 1-800-860-8747.
This content is provided as a service of the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), part of the National Institutes of
Health. The NIDDK translates and disseminates research findings to increase knowledge and understanding about health and disease among patients, health
professionals, and the public. Content produced by the NIDDK is carefully reviewed by NIDDK scientists and other experts.
NIH Publication No. 11-7407 • Revised September 2011
