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People with heart failure may improve their symptoms by reducing the amount of salt (sodium) in their diet. Sodium is a mineral found in many foods. Eating too much salt causes the body to keep or retain too much water, worsening the fluid build-up associated with heart failure.
Following a low-salt diet helps control high blood pressure and swelling (edema), as well as decrease breathing difficulties for people who have heart failure. If you have heart failure, you should consume no more than 2,000 mg (2 grams) of salt per day, and less than 1,500 mg if possible.
This guide will help you recognize which foods to stay away from, give you helpful cooking tips, and help you make healthful food choices when dining out.
The vilification of salt is similar to that of fat. Just as there are healthy fats that are necessary for optimal health and unhealthy fats that cause health problems, there are healthy and unhealthy types of salt. The devil’s in the details, as they say, and this is definitely true when it comes to salt and fat.
Salt provides two elements – sodium and chloride – both of which are essential for life. Your body cannot make these elements on its own, so you must get them from your diet. However, not all salts are created equal.
- Natural unprocessed salt, such as sea salt and Himalayan salt, contains about 84 percent sodium chloride (just under 37 percent of which is pure sodium). The remaining 16 percent are naturally-occurring trace minerals, including silicon, phosphorus, and vanadium
- Processed (table) salt contains 97.5 percent sodium chloride (just over 39 percent of which is sodium). …
Several studies have investigated the effects of dietary sodium in patients with HF, albeit randomized evidence is limited. Few studies evaluated outcomes, and most investigated the physiological effects of varying sodium in the diet. Most studies focused on dietary sodium restriction primarily, whereas others had additional features such as fluid restriction, diuretic dosing, and use of parenteral saline.
Please Read this Article at Articles.Mercola.com
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