This 2.0 - 3.0 gm. sodium diet is designed to avoid excessive sodium retention.


It is used for patients with fluid retention caused by cardiovascular, renal or hepatic disease.


This diet is essentially a general diet with small amounts of salt used in cooking (not more than ˝ teaspoon daily) and none used at the table. Regular table salt may be included in the same amount if the patient prefers to prepare the food without salt. Foods with high salt content are omitted.


Based on the individual's food choice, the diet is adequate in all nutrients according to the National Research Council's Recommended Daily Dietary Allowances.


Milk and Milk Products
(limit to 2 cups daily)
All milk and milk drinks except those excluded Buttermilk
(2-4 Servings daily)
Fresh, frozen or low sodium canned except those listed to exclude.
Low sodium tomato juice and other low sodium vegetable juices
Sauerkraut, pickles and others prepared in brine
Regular canned vegetables and vegetable juices.
(2 or more servings daily)
All fruits and fruit juices None
Breads and Cereals
(4 or more servings daily)
Whole grain or enriched breads and cereals except those excluded Regular breads, rolls and crackers with salted tops.
Potato or substitute Potatoes, salt free potato chips.  Enriched rice, barley, noodles, spaghetti, macaroni and other pastas Regular potato chips and other snack chips
Meat or substitutes
(6 or more ounces daily)
All fresh or fresh frozen meats, poultry, fish and shellfish.
Unsalted ham or bacon
Low sodium cheese, cream cheese
Low sodium peanut butter
Dried peas and beans
Unsalted soybeans and other meat substitutes
Cured, salted, canned or smoked meats, poultry and fish such as corned beef, ham, bacon, luncheon meats frankfurters and other sausages, sardines, anchovies and marinated herring
All other cheeses
Regular peanut butter
Fats Butter or fortified margarine
All fats and oils except those excluded
Unsalted salad dressings
Regular salad dressings
Regular bacon fat and salt pork
Soups Unsalted broth, low sodium bouillon and unsalted soups made with allowed vegetables and/or milk
Low sodium commercial soup
Broths and soups made with added salt
Regular commercial soup
Sweets and Deserts All sweets and desserts (desserts made from milk should be substituted for buttermilk) None
Beverages All beverages except those excluded Commercially softened water
Miscellaneous Salt - ˝ teaspoon in cooking OR at the table per day
Unsalted cream sauce made from milk allowance
Unsalted meat base gravy
Pepper, spices, flavorings
Vinegar and lemon juice
Low sodium ketchup, low sodium chili sauce, low sodium mustard, low sodium pickles and fresh ground horseradish
Tabasco sauce
Unsalted nuts and unsalted popcorn
Regular cream sauce and regular gravy
Regular ketchup, chili sauce, mustard, pickles, relishes, olives and horseradish
Celery salt, garlic salt, onion salt, monosodium glutamate (Accent),
Kitchen Bouquet, barbecue sauce, steak and Worcestershire sauce, soy sauce and teriyaki sauce.
Salted nuts and salted popcorn.
All commercially prepared or convenience foods



˝ cup orange juice
˝ cup oatmeal
8 oz. Milk (whole or low fat)
1 poached egg or egg substitute
1 slice toast
1 tsp. Butter or margarine
1 tablespoon jelly
1 cup coffee
1 oz. Cream or non-dairy creamer
4 tsp. sugar



6 oz. unsalted vegetable soup
2 oz. beef patty on bun
Sliced tomato and lettuce
Vinegar and oil dressing
3 apricot halves
2 sugar cookies
8 oz. Milk (whole or low fat)



˝ cup low sodium tomato juice
3 oz. Broiled chicken
˝ cup mashed potatoes
˝ cup peas (frozen)
˝ cup fruited Jell-O salad
1 slice bread
1 tsp. Butter or margarine
˝ cup orange sherbet
1 cup coffee
1 oz. Cream or nondairy creamer
2 tsp. sugar


Revised 8/08



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