| Many patients with hypertension are sodium | | | | used in sodium labeling: |
| sensitive, meaning their blood pressure | | | | |
| increases after they consume excessive | | | | * Sodium-Free : less than 5 mg of sodium per |
| amounts of sodium and decreases after they | | | | serving. |
| reduce their sodium intake. Such patients may | | | | |
| be prescribed a sodiumrestricted diet, which | | | | * Very Low Sodium: 35 mg or less per serving. |
| usually limits sodium consumption to 2 grams | | | | |
| a day. | | | | * Low Sodium: 140 mg or less per serving. |
| | | | |
| If your patient must comply with such a diet, | | | | * Reduced Sodium: sodium content reduced by |
| help him make the change. Along with his | | | | at least 25% of usual level. |
| dietitian, provide nutritional counseling | | | | |
| soon after his hypertension is diagnosed. | | | | * Light Sodium: sodium content reduced by at |
| Include the family or caregiver in your | | | | least 50% of usual level. |
| teaching, especially if she prepares the | | | | |
| patient's food at home. | | | | * Without Added Salt, Unsalted, or no Added |
| | | | Salt: foods once processed with salt and now |
| Sources of Sodium | | | | processed without it. (These foods must list |
| | | | the amount of sodium per serving.) |
| Your patient must understand which foods and | | | | |
| drugs contain sodium. Explain that the most | | | | Caution your patient about foods that claim |
| common sources of sodium are table salt, | | | | to be low in sodium. If the sodium content is |
| processed foods, drugs, and softened water. | | | | less than 5 mg per serving, he can eat the |
| | | | food without concern. If it's higher than 5 |
| Table Salt | | | | mg, he'll need to include the amount in his |
| | | | calculation of sodium intake for the day. |
| Advise your patient to avoid using table salt | | | | |
| during food preparation and tell him not to | | | | Drugs |
| add salt to his food. Common table salt | | | | |
| consists of 40% sodium and 60% chloride, so | | | | Show your patient how to check labels for the |
| if he takes in 6 grams of salt, he's actually | | | | sodium content of over-the-counter drugs such |
| consuming 2.4 grams of sodium. | | | | as antacids, cough syrups, and laxatives. For |
| | | | other drugs, advise him to check with his |
| Foods | | | | pharmacist. If necessary, he should ask his |
| | | | physician or pharmacist to recommend |
| Explain that some foods, such as beef and | | | | alternative drugs with little or no sodium. |
| dairy products, naturally contain sodium. | | | | |
| Other foods are processed with sodium to | | | | Water |
| enhance the flavor or prolong the shelf life. | | | | |
| Preserved or processed foods include pickles, | | | | Natural and softened water can be high in |
| canned vegetables, soups, and gravy. Tell him | | | | sodium. A patient following a severely |
| to be alert for products that list sodium | | | | sodium-restricted diet should investigate the |
| ingredients such as sodium benzoate and | | | | sodium content of his drinking water by |
| sodium citrate. | | | | contacting his water company or local public |
| | | | health department. Then he should discuss |
| Also, teach your hypertensive patient how to | | | | this information with his physician. |
| read food labels for sodium content. To | | | | Depending on how much sodium is in the water, |
| reduce confusion and regulate what | | | | he may be advised to drink and cook with |
| manufacturers put on food labels, the Food | | | | distilled water. |
| and Drug Administration has defined the terms | | | | |