What should you consider?

By following a low-sodium diet, a reduction in blood pressure can be demonstrably achieved. Therefore, this form of nutrition is recommended for all forms of high blood pressure. Three dietary levels are practiced: The strictly low-sodium diet is hardly ever followed today because it is practically very complicated to produce and places too much strain on the patient.

In the clinic, the second form is prescribed with 3g of table salt and for the outpatient sector for permanent adjustment, the third form with 6g of table salt is practicable. Here all foods with a high sodium content must be avoided. These are salted, cured or smoked meat and sausage products, certain types of bread, canned vegetables, ready meals, ready-made soups and sauces, snacks, salt and salty seasonings.

A low-salt diet with less than 3g of table salt is easy to follow at the clinic. Special low-sodium foods such as bread, sausage and cheese are primarily available to clinics and sanatoriums through wholesalers. They are only offered sporadically in food retailers and health food shops.

However, the taste of these offered products cannot be described as satisfactory. Low-sodium salt substitutes (mostly based on potassium) are available. The taste of the food is hardly improved by this, however, and in the case of kidney diseases, potassium salts may not be used, or only after consulting a doctor.

All these products are subject to the dietary regulations and must comply with precisely defined criteria for their ingredients.

Strict low-sodium or low-salt diet. Sodium content < 400 mg sodium (< 1g table salt)
Sodium and low salt diet.
Sodium content < 1200 mg (< 3g table salt)
Moderate low sodium and low salt diet. Sodium content < 2400mg (< 6 g table salt).

Since 1988, the food industry has also had the opportunity to offer low-sodium and strictly low-sodium dietary products as well as low-sodium foods in retail stores. This refers to food groups which, according to experience, contribute to a high salt intake, such as bread, sausage, cheese, ready meals.

These salt-reduced foods are suitable for maintaining a moderately low-sodium diet (<6g table salt daily) and can generally help to limit the salt consumption of German citizens. Until now there are only very few of these salt-reduced products available on the market because according to the food industry, demand determines supply and these products are not demanded and consumed enough. For people with high blood pressure, the moderately low-sodium diet with <6 g of table salt is recommended outside the clinic.

Here, all foods with a high sodium content must be omitted. Salt should be used very sparingly in the kitchen and should be replaced as often as possible by other spices and fresh herbs. It is important to emphasize the natural taste of the food and to cook tasty and varied meals without salt.