Salt Restriction Diets

 

The molecular weight of sodium is 22.99 and of chloride is 35.45. Sodium chloride has the molecular weight of 58.44, with sodium representing 39.2%.

 

Sources of salt:

(1) adding salt to dishes

(2) visibly salted or intrinsically salty foods

(3) salt in processed foods

(4) salt used in cooking

(5) salt inherent to food (like meat and eggs)

 

Each level teaspoon of salt contains about 2.3 grams of salt (100 mmol).

 

Salty foods include: pretzels, potato chips, crackers, snacks, pickles, olives, soy sauce, sauerkraut, bacon and salt cured ham.

 

The average American diet contains 12.5 – 15.0 grams of salt (5 to 6 grams sodium). A restricted diet of 2 grams sodium per day requires patient cooperation, while any further restriction requires increasing commitment.

Total Salt	Total Sodium	Restrictions	Difficulty
10 grams	4 grams (174 mmol)	no added salt	mild
7.5 grams	3 grams (130 mmol)	no added salt, no salty foods, some processed foods	mild to moderate
5.0 grams	2 grams (87 mmol)	no added salt, no salty foods, most processed foods, many condiments	moderate
2.5 grams	1 gram (43 mmol)	no added salt, no salty foods, no processed foods unless unsalted, salt free bread	marked
1.25 grams	0.5 grams (21 mmol)	as for 1 gram salt diet, plus restrictions on meat, egg and milk intake	extreme (usually done in hospital)

 

Many patients on salt restricted diets:

(1) receive diuretics

(2) are instructed to restrict alcohol intake

 

Failures in salt restriction are common, partially due to nonadherence by patients and partially by the extent of salt in most foods.