SODIUM-RESTRICTED DIETS: SOURCES OF SODIUM
Naturally occurring sodium
All living things, plants as well as animals, require some sodium. Hence one would expect to find some sodium in foods as they naturally occur before they are processed by the manufacturer or cooked in the home. Animal foods are relatively high in sodium, and plant foods, with few exceptions are low. 2 cups of milk alone provide almost half the sodium in the calculation for the 500-mg sodium 1800 kcal diet. Meat, fish, and poultry are naturally high in sodium, so their amounts must be controlled on all levels except the mild restriction. Eggs are especially high in sodium, but most of this is in the white and not in the yolk.
Most vegetables are low in sodium, but several, such as beets, spinach, chard, and kale, are “salt-loving” in their growth. They contain too much sodium to be permitted on diets restricted to less than 1000 mg.
Fruits, unsalted cereals, unsalted bread, and unsalted butter as well as oils and sugar contain small amounts of sodium or none at all, and may be used without restriction as far as sodium is concerned.
If all foods in the basic diet were processed and prepared, and eaten without adding salt or any sodium compound, the sodium content would be about 500 mg.
Salt
The principal source of sodium in the diet is salt used (1) in numerous ways in food processing; for example, bacon, sauerkraut, dried fish, canned vegetables and meats, and many others; (2) in baking and cooking of foods; and (3) at the table. Salt is about 40 per cent sodium. Thus a teaspoon of salt that weighs 6 gm would provide 2400 mg sodium. If a recipe requires one teaspoon of salt and serves six people, you can see that one serving of that food alone would give 400 mg of sodium from the addition of the salt.
Sodium-containing compounds
Numerous compounds containing sodium are used by the manufacturer or in home preparation to improve the flavor or texture of foods. Among the more common ones are:
Baking powder Sodium benzoate
Baking soda Sodium citrate
Monosodium glutamate (MSG) Sodium propionate
Sodium acetate Sodium sulfite
Sodium alginate
It is not important that you know why each of these compounds is added to foods. But it is essential that you form the habit of looking for the words sodium, salt, and soda on any label. However, the label provides no information for such foods as mayonnaise and catsup, which are standardized according to the regulations of the Food and Drug Administration.
Some drinking waters are high in sodium, especially if water softeners are used. Many drugs, such as sedatives, laxatives, and alkalizers, contain sodium. The patient needs to be warned against self-medication with baking soda or various antacids.
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GENERAL HEALTH
