Cutting down on salt

Transcription

1 Patient Information Cutting down on salt The information contained within this diet sheet is intended to be used alongside the tailored dietary advice provided by your dietitian Author: Dietetics and Nutrition Produced and designed by the Communications Team Issue date Jan Review date Jan Expiry date Jan 2020 Version 3 Ref no. PILCOM1723

2 Why do I need to reduce my salt intake? A diet high in salt can lead to fl uid retention and high blood pressure (hypertension). Salty foods also make you thirsty. This can cause problems if you need to limit your fl uid intake. How much salt do I need in my diet? The recommended intake of salt is a maximum of 6g per day, equivalent to one level teaspoon. The average salt intake is currently 8.1g a day (in the UK). Salt in our diet comes from salt used in cooking, salt added at the table and salt added to processed foods. About 75% of the salt we eat is already in the food we buy. It is impossible to avoid salt completely, as it occurs naturally in many foods. However, by following these simple tips you can avoid an excessive intake. Use little or no salt in cooking. Do not add salt at the table. Avoid using fl avoured salt e.g. garlic salt or celery salt. Avoid using salt substitutes e.g. low sodium salts, Lo Salt, as they are high in potassium. Avoid products labelled low sodium as they may contain salt substitutes. 2

3 Avoid using stock cubes and stock pots as they are high in salt. Limit your intake of monosodium glutamate (MSG), often added in Chinese and Asian meals. Gradually reduce the amount of salt you add to your food. Initially you may find food tastes bland but persevere as your taste buds will adjust. Reduce the amount of salty foods in your diet. 3

4 The following foods are high in salt and should only be eaten occasionally: Bacon, ham, tinned meat e.g. corned beef, spam and chopped ham and pork. Sausages, beef burgers, pies, meat paste, fi sh paste, haggis, pate and black pudding. Ready-made dishes e.g. lasagne, quiche, macaroni cheese. (If you rely on convenience foods, please discuss with your dietitian). Cheese (except cottage cheese). Fish canned in brine e.g. sardines, tuna and salmon. Smoked fi sh e.g. smoked haddock and kippers. Shellfish e.g. prawns and shrimps. Tinned, packet or instant soups. Vegetables and pulses tinned in salted water. Baked beans. Crisps, salted nuts, peanut butter or other savoury snacks. Pickles, Bovril, Marmite, Bisto, gravy browning, stock cubes and seasoning mixes. Bottled sauces, chutneys and soy sauce. Using herbs, spices and other fl avourings instead of salt is a healthy and delicious way to decrease the salt intake in your diet. 4

5 Why not try some of these seasonings: Poultry: bay leaf, chervil, tarragon, marjoram, parsley, curry powder. Beef: bay leaf, chives, cloves, cumin, garlic, marjoram, rosemary. Lamb: garlic, marjoram, oregano, rosemary, thyme. Pork: coriander, cumin, garlic, ginger, pepper, sage, thyme. Fish: chervil, dill, fennel, tarragon, garlic, parsley, thyme, lemon. Soup: bay leaf, chervil, tarragon, marjoram, parsley, rosemary. Salads: basil, chives, tarragon, garlic, parsley, sorrel. (Best used fresh in salads or added to salad dressing). Vegetables: basil, chervil, chives, dill, tarragon, mint, parsley, pepper, thyme. Bread: caraway, marjoram, oregano, poppy seed, rosemary, thyme. 5

6 How much salt? Use the key below to determine whether your food contains a high, medium or low amount of salt. Per 100g Per 100g Per 100g Per portion Less than 0.3g Between 0.3g and 1.5g More than 1.5g More than 1.8g 6

7 Contact details If you require further information, please contact the Nutrition and Dietetic Department at Basildon University Hospital on or 7

8 Not to be photocopied Basildon University Hospital Nethermayne Basildon Essex SS16 5NL Minicom Patient Advice and Liaison Service (PALS) E pals@btuh.nhs.uk W The Trust will not tolerate aggression, intimidation or violence directed towards its staff. This is a smokefree Trust. Smoking is not allowed in any of our hospital buildings or grounds. This information can be provided in a different language or format (for example, large print or audio version) on request.