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‘salt‐free’ diets

A Dictionary of Food and Nutrition | 2005 | 700+ words | Copyright

‘salt‐free’ diets Diets low in sodium, for the treatment of hypertension and other conditions. Most of the sodium of the diet is consumed as sodium chloride or salt, and hence such diets are referred to as salt‐restricted or low‐salt diets, or sometimes ‘salt‐free’, to emphasize that no salt is added to foods in preparation or at the table. Since foods naturally contain sodium chloride, a truly salt‐free diet is not possible. It is the sodium and not the chloride that is important.

Foods low in salt (0–20 mg/100 g): sugar, flour, fruit, green vegetables, macaroni, nuts. Medium salt (50–100 mg/100 g): chicken, fish, eggs, meat, milk. High salt (500–2000 mg/100 g): corned beef, bread, ham, bacon, kippers, sausages, cheese.

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