Lowsodium

Lowsodium is a dietary concept used to describe food products and eating patterns that restrict sodium intake. It is commonly encountered in nutrition labeling and medical nutrition therapy as a means to lower the risk of high blood pressure, cardiovascular disease, and certain kidney conditions. The term is not uniformly defined worldwide; different regulatory bodies set varying criteria for labeling such products as low or reduced sodium.

Daily sodium targets vary by country and health status. General guidelines often place a practical target in the range of 1500 to 2300 milligrams of sodium per day, with lower limits recommended for individuals with hypertension or heart disease. Major sodium sources include processed foods, packaged meals, and restaurant dishes, while fresh fruits, vegetables, grains, and unsalted or lightly salted proteins tend to be lower in sodium.

Strategies for achieving a lowsodium diet include reading nutrition labels, selecting fresh or minimally processed foods, cooking at home, and using herbs, spices, citrus, or salt substitutes to flavor meals. When choosing labeled products, terms such as low sodium, reduced sodium, very low sodium, or sodium-free carry regulatory meanings that vary by jurisdiction. People with kidney disease, those taking certain medications, or older adults should consult healthcare providers before making aggressive sodium restrictions, to avoid potential hyponatremia or electrolyte imbalances.