General Information:
Your doctor has prescribed a low sodium diet for you.The recommended maximum is 2000 to 3000 milligrams (mg) of sodium per day. Most people with congestive heart failure need to eat less salt, which is made mostly of sodium. Too much sodium makes your body retain water, which makes your heart work harder. This can worsen the symptoms of congestive heart failure, like shortness of breath and swelling.
Helpful Hints
Salt Free Seasoning
Label Reading
Be Salt Wise
Keeping Track of Your Fluid Intake
Tips for Dining Out
Helpful Hints
Do not use any salt (sodium chloride) in the preparation of foods or at the table. It is not necessary to cook different meals for the family. Family members may salt their portions at the table if needed.
One level teaspoon of salt (sodium chloride) equals approximately 2300 milligrams of sodium.
Not everyone can use salt substitutes, as they often have large amounts of potassium in them. Check with your physician before using salt substitutes. Most herb and spice flavoring mixes can be used liberally, although read the ingredients as some herb-spice mixtures are not salt-free.
Some over-the-counter drugs contain large amounts of sodium. Always read the labels carefully. Look at the ingredient list to see if the product contains sodium. If in doubt, check with your doctor or pharmacist before taking these medications. Antacids, laxatives, and cough medicines are often high in sodium. Avoid using baking soda for brushing your teeth or as an antacid.
The more a food has been processed, or made into a “convenience” item, the higher the sodium content is likely to be. If you do not know the sodium content of a particular food, read the food label. If you have further questions, there are reference books with sodium content of foods listed. You can also contact the food manufacturer.
Limit use of condiments such as catsup, chili or barbecue sauce, prepared mustard or Worcestershire sauce to 2 teaspoons per day. Limit commercially prepared salad dressings to 2 tablespoons per day. Lower sodium alternatives are homemade oil and vinegar, or lemon juice, herbs and pepper. Salt free salad dressings are available in some grocery stores.
Limit commercially prepared or regular homemade gravies to 2 tablespoons per day.
Salt Free Seasoning
Learn to use herbs and spices as flavoring alternatives. The flavors of herbs and spices are lost in extended cooking, so add herbs or spices to cooked foods within 1 hour of serving.
Powdered herbs are stronger than dried, and dried are stronger than fresh. As a guide: ¼ teaspoon of powdered herbs = ¾ to 1 teaspoon of dried herbs= 2 teaspoons of fresh herbs
HERBS: Basil, bay leaves, coriander, dill, marjoram, oregano, parsley, rosemary, sage, tarragon, thyme. Use fresh herbs when possible.
SPICES: Allspice, caraway, chili powder, cinnamon, curry powder, ginger , dry mustard, nutmeg, paprika, red and black pepper.
CITRUS: Lemon, lime or orange juice, grated lemon or orange peel.
OTHER: Onion, garlic, scallions, shallots, leeks, chives, horseradish, and vinegar
Label Reading
It is important to read labels carefully. Check the ingredient list and avoid foods that contain the following ingredients, unless the sodium in that particular product is within the limit you are allowed.
Words that signal salt are:
- Salt
- Sodium
- MSG (monosodium glutamate)
- Sodium-containing additives (sodium bicarbonate, disodium phosphate, sodium benzoate, sodium propionate, sodium sulfite, etc.)
 When reading your food labels, keep in mind that "% daily value" is based on a single serving of that food and its contribution to a goal of less than 2400 mg of sodium per day. If your goal for the day is lower, it would contribute more than the listed % Daily Value.
Specific terms referring to the sodium content of foods have different meanings:
Sodium-free: contains less than 5 milligrams of sodium per serving
Very low sodium: contains no more than 35 milligrams of sodium per serving
Low sodium: contains no more than 140 milligrams of sodium per serving
Reduced sodium: contains at least 25% less sodium than the product it is replacing
“Sodium free” and very low sodium” products can be used as desired. “Low sodium” and “reduced sodium” products contain a higher amount of sodium and need to be looked at individually. Check with your dietitian regarding the use of these items.
Many food packages list the amount of sodium found in a specified serving size in the nutrition information section of the label. Always check the serving size. Sometimes they are different than what you usually eat.
Be Salt Wise
Emphasize these foods:
- Unsalted seasonings such as those listed on page 8
- Unsalted grain products such as hot cereals (except instant), noodles and rice cooked without salt, unsalted popcorn, whole grains, baked products without salt toppings.
- Fruits, fruit juices, unsalted vegetables
- Fresh meats prepared without salt, dried beans cooked without salt or salt pork, eggs and unsalted nuts and peanut butter
General Guidelines for Sodium Content of Foods
| Food |
Portion size |
Sodium |
| Fruit (fresh, frozen or canned) |
1 cup or 1 serving |
0 – 20 mg |
| Vegetables (fresh or frozen) |
½ - 1 cup |
5 – 30 mg |
| Vegetables (canned) |
½ - 1 cup |
350-1100 mg |
| Rice or pasta, cooked |
1 cup |
11 – 30 mg |
| Bread |
1 slice |
104-180 mg |
| Milk (skim or lowfat) |
1 cup |
120 mg |
| Yogurt |
6 – 8 oz |
90 – 120 mg |
| Cottage Cheese |
1 cup |
920 mg |
| Eggs |
1 |
60 mg |
| Chicken, white or dark meat |
3.5 oz |
70 – 90 mg |
| Hamburger |
3.5 oz |
60 – 80 mg |
| Ham |
3.5 oz |
1200 mg |
| Pork Loin |
3.5 oz |
70 mg |
Avoid High Sodium Foods Such As:
- Meats: avoid all smoked, canned, salt cured, dried and kosher meat and fish, as well as:
- Canned meat or fish
- Frozen breaded fish or meat
- Lunch meats like bologna, liverwurst, pastrami, hot dogs
- TV dinners
- Vegetables:
- Canned Vegetables (regular)
- Olives
- Pickles
- Relish
- Tomato Juice
- Bakery and Dessert Products:
- Canned puddings
- Cookies
- Decorated cakes
- Beverages/Juices:
- Tomato juice, regular
- V-8® vegetable juice, regular
- Sports drinks
- Breads and Cereals:
- Biscuit mixes
- Bread stuffing mixes
- Pancake and waffle mixes
- Salted potato chips, corn chips, pretzels
- Salted crackers and rolls
- Self-rising flour
- Seasonings:
- Catsup
- Gravy mixes
- Soy Sauce
- Steak sauce
- Tartar sauce
- Teriyaki sauce
- Salt (including sea salt, rock salt and kosher salt), seasoning salts, MSG, or garlic, onion and celery salts
Others:
- Cheese, including natural, processed and cottage cheese
- Commercial casserole mixes
- Dehydrated or canned soups
- Instant rice and pasta mixes
- Salted nuts and peanut butter
- Most Fast Foods and many ethnic foods (Italian, Mexican, Chinese, etc)
Keeping Track of Your Fluid Intake
In heart failure, the heart is no longer able to pump adequately and fluid tends to build up in the body. Your doctor may wish to restrict your fluid intake to reduce the stress on your heart. A common fluid restriction is 2000 cc or 8 cups of liquid per day. Check with your doctor to see how much fluid he or she recommends for you each day.
Your fluid limit will include all fluids you consume as well as anything that melts at room temperature and any water or other drinks taken with medications. Count all of the following as fluid intake:
- Ice cream
- Popsicles
- Sherbet
- Jello
- Juices
- Milk
- Soups
- Ice
1 cup = 240 cc = 8 ounces
½ cup = 120 cc = 4 ounces
2 Tbsp = 30 cc = 1 ounce
1 ice cube = 1 ounce
Most people find it easier to keep track of how much fluid they consume by checking sizes of their soup bowls, mugs, cups and different glasses. Knowing how much fluid each holds will make it easier to stay within your doctor’s recommended limits.
Tips for Dining Out
Americans are eating more meals away from home than ever before. Controlling sodium intake doesn’t have to spoil the pleasure of a restaurant meal, but you will have be selective in ordering. Use these tips for meals away from home:
1. When in doubt, keep your foods simple. Often special sauces or
toppings add extra sodium to foods. Ordering a broiled cut of meat or piece of fish or chicken is a better choice than entrees covered with special sauces. Plain meat-type sandwiches with fresh vegetables toppings are usually lower in sodium than chicken, egg, or tuna salad sandwiches.
2. Don’t use the salt shaker. Use the pepper shaker or mill instead.
3. Be familiar with low-sodium foods and make your restaurant selections from those items.
4. When you order, be specific about what you want and how you want your food prepared. Request that they prepare your dish without salt.
5. Go easy on the condiments and sauces. Mustard, catsup, salad dressings and sauces can increase the sodium in a food. Ask that sauces and salad dressings be served on the side.
6. Look for menu words that may indicate a high sodium content such as: marinated, pickled, smoked, au jus, teriyaki, soy sauce or in broth.
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