Reduced-salt diet

Restriction of salt is important in managing patients with cirrhosis who have fluid retention. Patients should aim for a daily sodium intake of 2.5 g or less (equivalent to approximately 6 g of salt per day).

A reduced-salt diet is achieved by:

• not adding salt when preparing or cooking food
• not adding salt to food before eating
• avoiding processed foods that are high in salt (ie foods with more than 140 mg of sodium per 100 g) or foods that have added salt
• choosing commercially prepared products labelled ‘no added salt’.

Inform patients that while it is important to reduce salt intake, it is not possible to eliminate salt from the diet completely, and trying to do so can mean avoiding foods that are also high in energy, protein or fat, which increases the risk of malnutrition. Salt substitutes are not recommended and may be dangerous.

For more information on a reduced-salt diet, including foods to avoid, see the patient fact sheet on the Gastroenterological Society of Australia website.

Consider referral to an accredited practising dietitian.