Sodium is a vital mineral that helps your nerves and muscles work efficiently, and plays a key role in regulating fluid balance and blood pressure. Although the body only needs a small amount to operate, modern diets in Canada and the United States typically deliver far more sodium than our kidneys can handle. When our body’s sodium levels are consistently high, our kidneys must work harder to remove this excess sodium. Over time, this strain becomes a significant concern, especially for those with chronic kidney disease. It can raise blood pressure, increase swelling in your ankles and legs, cause dangerous fluid buildup around the heart and lungs causing shortness of breath, and can further increase the progression of kidney damage. Let’s take a look at sodium and CKD.
Sodium and CKD
The goal should be to consume less than 2000mg of sodium a day. This would look like less than 1 teaspoon of salt.
Ideally, sodium on the nutrition label should be less than 600 mg per meal (about 25% of daily intake) and 100–200 mg per snack (4–8% of daily intake) for an individual item (e.g sauce, crackers, bread).
Food labels for sodium and CKD
Being able to read food labels is a simple yet effective way to manage your sodium intake. Here’s a guide to understanding common sodium-related terms on packages:
Unsalted – No sodium added, but there may be sodium naturally found in the food
Sodium-free/Salt-free – Less than 5 mg of sodium per serving
Low Sodium – 140 mg of sodium or less per serving
Reduced/Lower Sodium – Contains at least 25% less sodium than the regular version of that food product
Light in Sodium/Lightly Salted – Contains at least 50% less sodium than the regular version of that product
Important Note for CKD: “No salt added” or “low sodium” products can sometimes contain potassium substitutes such as potassium chloride which may be harmful if you are on a potassium-restricted diet.
Swaps to reduce sodium and CKD
Reducing sodium and CKD doesn’t mean that your meals have to be bland. There are plenty of ways to boost flavour without adding extra salt. Here are some tips:
- Use vinegars, citrus juice, and olive oils to enhance your dishes naturally
- If you have a habit of reaching for your salt shaker, try filling it with a homemade blend of herbs and spices
- Make your own no-sodium chicken and vegetable stock
- Rinse canned beans and vegetables to wash away extra sodium
- Swap soy sauce or other salty condiments with lower-sodium versions
- Add fresh aromatics such as onions, scallions, garlic, and shallots to your cooking
- Incorporate flavour-rich vegetables like roasted peppers into your foods
- Buy pasta labelled “no added salt” or “unsalted,” and avoid adding salt to the pasta water
Important Note: Cooking at home and avoiding processed foods is key, as most sodium in North American diets comes from packaged and restaurant meals. Home-cooked meals give you control over what goes in your food, making it easier to protect your kidneys.
Smart snacking with CKD
Snacking can also be tricky when managing sodium and CKD, as many convenient grab-and-go options, like crackers, chips, and processed cheeses, are all high in salt. For people with CKD, choosing the right snacks is important to avoid added strain on your kidneys while staying satisfied in between meals. The good news is that with a little planning and creativity, you can enjoy many tasty, kidney-friendly options. Here are some simple snack combos and mini-recipes that make smart snacking easy, flavorful, and safe:
- Apple Slices with Cinnamon
- Berry Yogurt Parfait
- Plain unsweetened yogurt with blueberries/raspberries
- Carrot & Cucumber Sticks with Herb Dip
- Dip: mix a small amount of unsweetened greek yogurt with dill and garlic powder
- Air-popped Popcorn with Lemon and Herbs
- Pop plain popcorn and season with a squeeze of lemon juice and a pinch of smoked paprika or dried oregano
- Unsalted pretzels with unsalted hummus
Proteting your kidneys, while reducing sodium and CKD is possible
Cutting back on sodium doesn’t have to be overwhelming, and even small changes can make a big difference. Simple steps, such as checking labels, cooking more at home, and using herbs and spices instead of salt, can make your meals more kidney-friendly. For more guidance and personalized advice, get in touch with the dietitians from Kidney Nutrition today.
This article was written by Kimia Oshagi, Nutrition Student Volunteer.
This article was reviewed by Emily Campbell, RD CDE MScFN.