Finding the Right Salt CKD for Your Dietary Needs

Published on 
January 24, 2023
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When it comes to managing chronic kidney disease (CKD), the intake of salt is a crucial aspect of maintaining a healthy diet. Salt, or sodium chloride, is an essential mineral that helps to balance fluids in the body,  too much salt can be harmful to those with CKD. High levels of sodium can lead to hypertension and put added stress on the kidneys, worsening the symptoms of CKD.

So, which salt is best for a CKD diet?

The answer varies for each individual and it is best to consult with a renal dietitian or doctor. However, in general, it is recommended to limit or avoid the use of all types of salt and instead opt for alternative options.

There are several types of salt on the market such as sea salt, Himalayan salt, rock salt and so on.  There are several schools of thought that say some of these are lower in sodium chloride and therefore healthier.  However they are all salt and should be limited.

Salt substitutes containing potassium chloride are not recommended as they can raise blood potassium levels and this can be dangerous for heart health.

Cooking with low sodium foods and using salt free substitutes (not potassium chloride) can also add flavor and variety to recipes while keeping sodium intake low. The use of herbs, spices, and other seasonings can also provide a great taste without the need of using high sodium salt.

In conclusion

Managing salt intake is a crucial aspect of maintaining good nutrition and a healthy CKD diet. Limiting regular table salt and opting for alternative options such as herbs and spices can provide added benefits for kidney health. Using herbs, spices, and other salt-free substitutes can also add flavour and variety to recipes while keeping sodium intake low. Dialysis patients need to pay extra attention to their salt intake and work closely with a renal dietitian to ensure they are getting the right amount of nutrients while keeping their sodium intake low.

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Author - Ruth Kander

Ruth Kander is a highly experienced dietitian with 26 years of service in both the NHS and private practice. She holds registrations with the British Dietetic Association and the Health and Care Professions Council. Ruth graduated from King’s College London in 1995 with an honors degree in Nutrition and a post-graduate diploma in Dietetics. Specializing in kidney medicine for the past 23 years, she currently works as a specialist kidney dietitian at a large London teaching hospital. Ruth has also been involved in several community projects, including healthy eating in schools and clinical governance in care homes. An accomplished lecturer, she has received awards for her education programs and patient care. Passionate about helping people with chronic kidney disease to be healthy and feel well, she is dedicated to providing support and guidance to help individuals make the best food choices for themselves.