Two Gram Sodium Diet (2,000 Milligrams)

Posted by Writing Staff on July 9, 2008 11:31 AM

What Is Sodium?

Sodium is a mineral found in many foods. We need sodium for important bodily functions such as muscle contraction and water balance. However most of us get too much sodium, which can cause health problems. On a two gram (2,000 milligrams) sodium diet you will be limiting the amount of high sodium foods that you eat.

Why Limit Sodium Intake?

A low sodium diet can prevent or lower high blood pressure and prevent and improve edema (water retention). The foods highest in sodium include table salt (about 50% sodium), processed foods, convenience foods, and preserved foods. Just one teaspoon of salt has 2,400 milligrams (mg) of sodium.

Food Choices on a Two Gram Sodium Diet

Food Category	Foods Recommended	Foods to Avoid
Grains	Breads and rolls without salted tops, muffins Ready-to-eat and cooked cereals Unsalted crackers and breadsticks Low-sodium or homemade breadcrumbs or stuffing All rice and pastas	Breads, rolls, and crackers with salted tops Quick breads, self-rising flour, and biscuit mixes Regular bread crumbs Instant hot cereals Commercially prepared rice, pasta, or stuffing mixes
Vegetables	Most fresh, frozen, and low-sodium canned vegetables Low-sodium and salt-free vegetable juices	Regular canned vegetables and juices, including sauerkraut and pickled vegetables Frozen vegetables with sauces Commercially prepared potato and vegetable mixes
Fruits	Most fresh, frozen, and canned fruits All fruit juices	Fruits processed with salt or sodium
Milk	All milk, but limit to a total of 2 cups daily All yogurt Most low-sodium cheeses (including ricotta, cream cheese, and cottage cheese)	Malted and chocolate milk Regular and processed cheese, cheese spreads, and sauces Buttermilk (no more than 1 cup per week)
Meats and Beans	Any fresh or frozen beef, lamb, pork, poultry, fish, and some shellfish Eggs and egg substitutes Low-sodium peanut butter Dried peas and beans Unsalted nuts	Any smoked, cured, salted, or canned meat, fish, or poultry (including bacon, chipped beef, cold cuts, frankfurters, sausages, sardines, and anchovies) Frozen breaded meats Salted nuts
Fats and Oils	Low-sodium or unsalted butter and margarine All plain oils, low-sodium salad dressings	Oils mixed with other, high-sodium ingredients (eg, salad dressing)
Snacks and Condiments	Low-sodium or unsalted versions of broths, soups, soy sauce, condiments, and snack foods Pepper, herbs, and spices; vinegar, lemon, or lime juice	Broth, soups, gravies, and sauces made from instant mixes or other high-sodium ingredients Salted snack foods, olives Meat tenderizers, seasoning salt, and most flavored vinegars
Beverages	Low-sodium carbonated beverages	Commercially softened water

Suggestions

Do not add salt to food when cooking or at the table. If food needs more flavor, get creative and try different herbs and spices. Garlic and onion also add flavor to foods.
Avoid fast food and convenience foodthey tend to have a lot of added salt.
Salt is often used as a preservative. Fresh foods are lowest in salt. Purchase fresh poultry, fish, meat, and vegetables whenever possible.
A good rule of thumb, when in the grocery store, all the aisles in the middle of the store contain products with high sodium. And usually all foods on the outside aisles (produce, meats, etc) are lower in sodium.
Certain medications may contain sodium, for example antacids and laxatives. Ask your doctor or pharmacist about any medications before you take them.
When eating out, choose meals that are lower in salt and ask that your food be prepared without any added salt.

Reading Food Labels

Avoid foods that contain more than 500 mg salt per serving, this includes soups and frozen dinners.
Dont just check the list of ingredients for the words sodium and saltsodium may be disguised under other names. Here are some common high-sodium ingredients: monosodium glutamate, brine, and broth.

Here are the definitions of some commonly used terms that you may see on foods:

Term	Meaning
Sodium-free	Less than 5 mg of sodium per serving
Very low sodium	35 mg of sodium or less in each serving
Low sodium	140 mg or less in each serving
Reduced sodium	At least 25% less sodium in each serving than the reference foodFor example, if the food usually has 1,000 mg of sodium, the same food made with reduced sodium would contain 750 mg of sodium.
Light in sodium	50% less salt than in original product
No Salt Added and Unsalted	No salt was added to the productHowever, the food may still contain sodium.

RESOURCES:

American Dietetic Associationhttp://www.eatright.org American Heart Associationhttp://www.americanheart.org CANADIAN RESOURCES: Dietitians of Canadahttp://www.dietitians.ca/ Heart and Stroke Foundation of Canadahttp://ww2.heartandstroke.ca/ References: A food labeling guideappendix A. US Food and Drug Administration website. Available at: http://www.cfsan.fda.gov/~dms/flg-6a.html. Accessed January 17, 2006. Shield J, Mullen MC. Patient education materials. Supplement to the Manual of Clinical Dietetics. 3rd ed. Chicago, IL: American Dietetic Association; 2001. Last reviewed May 2008 by Dianne Scheinberg, MS, RD, LDNPlease be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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