However, there are ways to reduce or limit sodium from IgAN meals while maximizing the flavor of the meal.
1. Gradually reduce salt intake
Here are some ways to gradually reduce your salt intake.
- Avoid adding salt at the table, says Dr. Canaan. To avoid the temptation to add salt to your dishes out of habit, keep your salt shaker in the cupboard rather than on the table.
- Reduce the amount of salt you add during cooking, not all at once, but gradually.
- If you follow the recipe, use half the salt called for and adjust from there.
“Once you get used to eating a low-salt diet, you’ll feel more satisfied with little or no salt, and you’ll be able to quickly tell if a food is high in salt,” Hernandez says.
2. Swap salt for herbs, spices, and citrus.
If you’re used to cooking with salt, you may find that without salt, your food tastes a little flat or bland. But herbs, spices, and acidic ingredients can add flavor without increasing the amount of sodium in a meal, Hernandez says, and these ingredients add depth and brightness to dishes. As your taste buds develop, you may find that you prefer these flavors over salt.
Experiment with different combinations to find what you most enjoy and tolerate. Try having these swaps on hand.
- fresh or dried herbs, Basil, thyme, rosemary, coriander, parsley, etc.
- pure pantry spices, Garlic powder, onion powder, smoked paprika, cumin, black pepper, etc.
- acid splash, Lemon or lime juice, balsamic vinegar, apple cider vinegar, etc.
“Add lemon wedges to the dish when serving and squeeze over the food to brighten the flavor,” says Hernandez.
3. Cook more meals at home to control sodium
“Cooking at home gives you more control over your sodium intake and reduces your reliance on ready-to-eat foods,” says Hernandez.
For example, one fast food hamburger with condiments contains about 640 milligrams (mg) of sodium. If you have IgAN, Kannan says nephrologists often recommend a sodium intake of about 1,500 to 2,000 mg per day, depending on blood pressure, kidney function, and medications. This means that a hamburger alone can provide about a third of your daily sodium goal.
With a little planning, home cooking can become more manageable. Hernandez suggests taking 20 to 30 minutes once a week to inventory your kitchen and write down a shopping list.
If you’re short on ideas, Hernandez says meal planning apps and AI-based resources can help you plan your week and streamline your shopping. If you’re missing your favorite takeout, try recreating it at home by cutting back on the salt and adding herbs, spices, and citrus flavors.
4. Plan your meals out.
You may feel like you have to avoid eating at restaurants altogether. But Hernandez says it’s not practical or necessary for most people to stop eating out. She says to find a compromise by limiting eating out to once or twice a week.
A good strategy is to check a restaurant’s menu in advance and choose menu items labeled “heart-healthy” or low-sodium when available. The U.S. Food and Drug Administration (FDA) requires chain restaurants with 20 or more locations, for example, to provide this nutritional information upon request.
Hernandez says asking for sauces or dressings on the side when ordering allows you to control how much you use.
5. Choose wisely at the grocery store
If you buy canned food, look for a label that says “no added salt” or “low sodium.” If these options aren’t available, Kannan says rinsing canned beans and vegetables in cold water can remove excess sodium content.
Be aware of the American Heart Association’s Salt 6 List of common foods that tend to be high in sodium, Hernandez says. These include:
- bread and rolls
- pizza
- sandwich
- cold cuts and cured meats
- soup
- burritos and tacos
Changes can be somewhat simple. Replacing standard bread, which has about 350 milligrams of sodium, with reduced-sodium bread, which has about 80 milligrams, can save about 500 milligrams of sodium in your sandwich, Hernandez says.
6. Get into the habit of reading nutritional information labels.
Nutrition labels are one of the most helpful tools when following the IgAN diet. Hernandez says to look for foods that have fewer milligrams of sodium than the number of calories per serving.
Kannan recommends a sodium intake of 140 mg or less per serving, which the FDA considers “low sodium.” According to the FDA, foods with more than 460 mg of sodium per serving are considered “high sodium.” Be wary of foods marked “instant,” “ready to eat,” or “seasoned,” as these are often red flags for too much salt.
Also, sodium is not always simply labeled as “sodium” on food packages. Hernandez and Cannan state that the following terms also indicate the presence of sodium:
- sodium chloride
- Sodium bicarbonate (baking soda)
- Sodium phosphate or disodium phosphate
- Monosodium glutamate (MSG)
- brine or curing salt
- baking powder
- I’m Willow
- Ambiguous terms like “flavor” and “seasoning blend”
7. Be careful with salt substitutes
Salt substitutes are not always a safe option for patients with IgAN.
Kannan recommends avoiding salt substitutes if:
Before adding salt substitutes to your diet, consult your nephrologist or nutritionist to develop a safe eating plan. Whether that’s appropriate depends on your kidney function, the medications you’re taking, and whether your potassium levels are regularly monitored, Hernandez says.
takeout
- Salt reduction is an important part of IgAN management, as too much salt can increase blood pressure, increase the risk of proteinuria, and put extra stress on the kidneys.
- Gradually cutting back on salt, using herbs and spices for flavor, and cooking more at home is an easy way to reduce your salt intake without feeling like you’re giving up your favorite foods.
- Pay attention to nutrition labels, common sodium-rich foods, and hidden sources of sodium to stay within your daily sodium intake goals. Salt substitutes can be dangerous for people with impaired kidney function and should be used with caution.
- Work closely with your nephrologist and nutritionist to develop a kidney-friendly meal plan that is safe, realistic, and easy to manage.
