low-sodium diet


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low-sodium diet

a diet that restricts the use of sodium chloride plus other compounds containing sodium, such as baking powder or soda, monosodium glutamate, sodium citrate, sodium propionate, and sodium sulfate. It is indicated in hypertension, edematous states (especially when associated with cardiovascular disease), renal or liver disease, and therapy with corticosteroids. The degree of sodium restriction depends on the severity of the condition. Foods included in the diet are eggs, skimmed milk, beef, poultry, lamb, pork, veal, fish, potatoes, green beans, broccoli, asparagus, peas, salad ingredients, and fresh fruits. Many flavoring extracts, spices, and herbs can be used to add taste to the diet. Foods to be avoided include fresh or canned shellfish, ham, bacon, frankfurters, luncheon meats, sausage, cheese, salted butter or margarine, any breads or cereals made with salt, beets, carrots, celery, sauerkraut, spinach, and most canned or frozen foods, except those prepared without sodium (for example, frozen fruits and vegetables). Also to be avoided are many drugs that contain sodium, such as laxatives, sedatives, and alkalizers, and drinking water from a source using a water softener that adds sodium. Also called low-salt diet, salt-free diet, sodium-restricted diet.

low-sodium diet

A diet containing about 500 mg (approx. 10 mmol) of sodium daily. It is used occasionally to help manage hypertension, congestive heart failure, or renal failure. On this diet, table salt should not be added to food, and the salt content of commonly used beverages such as beer or soft drinks should be noted. To help regulate sodium consumption, sodium-containing medicines should be avoided.
Synonym: low-salt diet; sodium-free dietsalt-free diet
See also: diet
References in periodicals archive ?
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