Renal - Controlling your Salt intake - Step 1

What is salt?

Salt is also called sodium chloride. Sodium is a mineral found in our bodies and is important in controlling fluid and blood pressure. Sodium is also found naturally in a variety of foods, and more is added by manufacturers.

Why do I need to eat less salt?

Eating too much salt can increase your blood pressure. Having high blood pressure increases the risk of developing heart disease, kidney disease and a stroke.

Salt and kidney disease

If your kidneys are not working properly, you need to control your salt intake. A diet high in salt can cause high blood pressure, which can further damage your kidneys.

Too much salt can also affect your fluid balance. It can increase the water that stays in your body and can cause swollen face, legs and hands and shortness of breath.

A diet low in salt can help control these symptoms. It also helps to control the feeling of thirst and can be useful if you have been advised to follow a fluid restriction.

How can I reduce my salt intake?

• Avoid adding salt at the table
• Cut down on processed foods and take-aways and try to eat more fresh and unprocessed foods
• Use little salt in cooking or none at all. Try black pepper, herbs, spices and other flavourings instead
• Use food labels to help you choose lower salt ingredients and meals
• Do not use flavoured salts e.g. garlic salt or sea salt. These are all high in salt
• Ask in restaurants and take-aways for no salt or lower salt choices

How much salt do I need?

Adults should aim to eat less than 6g of salt per day. This is about 1 teaspoon but remember, 75% of this is already hidden in the ready-made food we buy.

Salt and cooking

It can take a little while to get used to a diet lower in salt as it takes a few weeks for your taste buds to adapt.

Top tips to reduce salt

• Try cooking without salt or adding less salt to your cooking
• Use black pepper as a seasoning instead of salt
• Add fresh or dried herbs such as basil, oregano, chives and tarragon to pasta dishes, meat, fish and vegetables
• Add garlic, ginger, chilli and lime to a stir fry
• Marinate meat and fish in advance to give them more flavour. Try a mixture of oil, vinegar, garlic, lemon or other herbs and spices
• Limit your use of stock cubes. One cube should serve a minimum of 4 portions and no extra salt should be added to the dish

Do not use salt substitutes such as LoSalt, Solo or So Low. These are high in potassium which can be harmful for people with kidney disease.

Shopping and food labelling

• Check food labels. Foods with more than 1.5g salt or more per 100g are high in salt. Look for alternatives or choose less of these
• Use ‘Traffic Light’ labelling systems. Foods high in salt may display a red traffic light label, amber for medium and green for low on the front of the packet
• Choose lower salt options. Food labels often show salt and/or sodium. Use the guide below to find out if a food is high or low in salt using the per 100g column on the food label

Salt (g/100g)

Low level - 0.3g salt or less
Medium level - 0.3g - 1.5g salt
High level - More than 1.5g salt

Sodium (g/100g)

Low level - 0.1g sodium or less
Medium level - 0.1g - 0.6g sodium
High level - More than 0.6g sodium

• Compare the amount of salt in different foods e.g. cooking sauces, soups, breads, breakfast cereals. Try to choose the lower salt option
• When buying sandwiches and ready meals try to choose meals containing no more than 1.25g salt (0.5g sodium) per meal

Lower salt alternatives (choose these foods more often)

Meat and alterantives

• Fresh meats lamb, pork, beef, chicken, turkey
• Lentils and other pulses/beans (rinse in fresh water if tinned), soya/Quorn mince and Tofu

Fish

• Fresh/frozen fish e.g cod, haddock, plaice, salmon
• Fish tinned in spring water (such as tuna)

Dairy

• Milk, yoghurt, cream, ice cream, fromage frais
• Unsalted butter or margarine
• Cream cheese, ricotta cheese, Quark, and eggs

Cereals and starches

• Weetabix, Puffed wheat, Shredded Wheat, porridge oats
• Plain pasta, rice, noodles, cous cous
• Pain crackers and sweet biscuits

Vegetables

• Fresh or frozen fruits and vegetables, salad and vegetables tinned in water

Snacks and sauces

• Unsalted crackers, crisps and nuts, breadsticks, plain biscuits, plain/sweet popcorn
• Homemade pasta and cooking sauces
• Homemade soup using fresh ingredients
• Reduced salt stock and gravy

Food high in salt (choose these foods occasionally or as a treat)

Meat and alternatives

• Processed and tinned meats: luncheon meat, corned beef, tongue, meat paste
• Bacon, gammon, ham
• Sausages, burgers, meat and pork pies, black pudding, salami, samosas, pakoras

Fish

• Fish tinned in brine (such as tuna, sardines)
• Smoked fish (such as salmon, haddock, kippers)
• Shellfish, prawns, anchovies, salt fish

Dairy

• Salted butter
• Parmesan, feta, edam, gouda, blue cheese
• Processed cheese spread, trianges or cheese slices
• Limit hard cheeses to 100g per week

Cereals and starches

• Cereals such as cornflakes and branflakes can be high in salt. Check the label of cereals to choose lower salt options
• Packet noodles, savoury rice and pasta
• Cheese/salted biscuits
• Bread: try to have no more than 4 slices per day

Vegetables

• Olives, pickles and vegetables tinned in brine
• Instant mashed potato

Snacks and sauces

• Salted crips, nuts, biscuits and savoury snacks, Bombay mix, poppadoms
• Ready made pasta and cooking sauces - check the label
• Tinned, packet and fresh bought soups
• Stock cubes, gravy granules, meat/yeast extract