As kidney patients, we all know how important it is to monitor your sodium intake. Reducing salt in your diet can help lower blood pressure, can limit fluid buildup in your body, and prevent edema and weight gain. 

Here are some tips on how to keep your sodium intake in check:

• Read labels. The Food and Drug Administration (FDA) has established guidelines for processed foods that can help you choose your foods wisely.
• A product labeled "very low sodium" must have less than 35 mg of sodium in a serving, and "low sodium" foods must have less than 140 mg of sodium per serving. A food labeled "reduced sodium" must contain 25 percent less sodium than the original product.
• Watch seasonings. Soy sauce, steak sauce, bouillon cubes, Worcestershire sauce and cooking sherry are packed with sodium. Low sodium seasoning choices include lemon juice, vinegar and herbs.
• Choose fresh or frozen fruits and vegetables over canned. Drain and rinse canned foods before preparing them or choose low-salt or no-salt canned items.
• Know names. In addition to sodium chloride, sodium in foods may be labeled sodium alginate, sodium sulfite, sodium caseinate, disodium phosphate, sodium benzoate, sodium hydroxide, monosodium glutamate (MSG) or sodium citrate.

 Talk to you dietitian about other ways to limit sodium in your diet.

This article originally appeared in the February 2009 issue of AAKP Diet Tips & Bits.