Sodium intake and CKD

Sodium is not the same as salt

Table salt is sodium chloride. One gram of sodium is roughly equivalent to 2.5 grams of salt. Nutrition labels usually list sodium, while some guidance is written as salt, so check the unit before comparing targets.

Sodium is not automatically visible as a salty taste. Bread, cereal, canned foods, ready meals, sauces, cured meat, and restaurant food can add substantial amounts across a day.

What CKD guidance means

KDIGO suggests less than 2 grams of sodium per day—equivalent to less than 5 grams of salt—for many adults with CKD. This is general guidance, not a personal prescription.

Needs can differ with heavy sweating, vomiting, certain salt-wasting conditions, low blood pressure, frailty, dialysis, or a clinician-directed plan. Follow the target given by your kidney or dietetic team.

Read the whole day, not one food

• Check sodium per serving and the number of servings actually eaten.
• Compare similar products because the difference can be large.
• Rinse canned vegetables or beans when appropriate and choose no-salt-added versions.
• Build flavor with herbs, spices, acid, garlic, or aromatics instead of relying only on salt.
• Ask for sauces and dressings separately when eating out.

Salt substitutes and other nutrients

Many low-sodium salts replace sodium chloride with potassium chloride. They can raise potassium and may be unsafe with reduced kidney function or medicines that increase potassium. Check with a clinician or kidney dietitian before using one.

A food that is lower in sodium is not automatically suitable for every CKD diet. Potassium, phosphate, protein, energy needs, and overall eating pattern depend on the person and stage of care.