衛教資訊
Guidelines for a Low Sodium Diet 限鈉飲食原則

Guidelines for a Low Sodium Diet 限鈉飲食原則
2022/11/7
Patients with edema caused by heart failure or kidney failure, liver cirrhosis with ascites,hypertension, toxemia or long-term use of adrenocortical hormones and steroids should carefully limit the daily intake of sodium in their diet that can reduce the retention of water (edema) caused by excessive sodium ions.
General principles
- Choose fresh food and cook it by yourself.
- Restaurant meals often use more salt, monosodium glutamate (MSG) and other seasoning, so avoid eating out as much as possible. When unavoidable, avoid soup and pickled food, manufactured food.
- Condiments with high sodium content, such as salt, soy sauce and NSG,using the condiments according to the guidance of the dietitian. Futhermore,when patient who with kidney failure choose low sodium and thin salt soy sauce sold on the market , should be used according to the guidance of the dietitian because of its high potassium content.
- Many high-sodium foods are not easily to be noticed, such as bread, noodles, oil noodles, sweet and salty preserves, sweet and salty biscuits, etc., and are added with alkali, soda, salt or baking powder with very high sodium content, and must be avoided.
- Canned and processed foods are added with salt or some sodium-containing food additives, so they must be avoided.
- Vegetables with high sodium content, such as laver, kelp, carrot and celery, should not be eaten in large quantities.
- You can cooked with white sugar, vinegar, scallions, ginger, garlic, star anise, Zanthoxylum, cinnamon, lemon juice maintain the dish flavor, increase the palatability.
- Moderate sodium restriction is beneficial to disease control. The following is the conversion of sodium content of condiments:
Conversion
|
||
1g salt =
|
3g MSG
|
1 teaspoon of MSG
|
5ml black vinegar
|
1 teaspoon of black vinegar
|
|
6ml soy sauce
|
1.5 teaspoon of soy sauce
|
|
12ml ketchup
|
2.5 teaspoon of ketchup
|
- 衛生福利部國民健康署(2014,7月).減鹽秘笈手冊。https://www.hpa.gov.tw/Pages/EBook.aspx?nodeid=1160
製作單位:臨床營養科 編碼:HE-8C000-E
若有任何疑問,請不吝與我們聯絡
電話:(04) 22052121 分機 13253
若有任何疑問,請不吝與我們聯絡
電話:(04) 22052121 分機 13253
中國醫藥大學附設醫院暨體系院所