Stephen J. Schueler, M.D.

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Amyloidosis Low Salt Diet

A person with amyloidosis may benefit from the following low salt diet.

Many experts recommend that healthy people decrease their dietary sodium to 1,000 mg per 1,000 calories per day, not to exceed 3,000 mg per day total. This level appears to be safe, feasible, and palatable for most people.

This gives a daily intake of sodium in the range of 1,100 mg to 3,000 mg for adults. One teaspoon of salt contains about 2,300 mg of sodium.

Tips on how to reduce salt your consumption:

  • Airlines will provide low sodium meals with a 24-hour notice.
  • Avoid eating "fast foods."
  • Become compulsory label reader and purchase products that are low in salt.
  • Limit and eventually stop using salt and high sodium seasonings in cooking. Experiment with alternative flavorings such as herbs, spices, fruit juices, vinegar, and wines.
  • Limit and reduce your consumption of salty foods such as pickles, cured meats, salted snacks, and canned soups. Use more fresh products.
  • Look into the wide variety of unsalted food products that are currently on the market.
  • Reduce the amount of high sodium seasonings you use. These include soy sauce, steak sauce, garlic and onion salt, and monosodium glutamate.
  • Reduce the amount of salt you use at the table. Start by cutting the amount you add in half, and eventually remove the saltshaker from the table. Remember, 1 teaspoon of salt equals approximately 2000 mg of sodium.
  • When you are eating out, ask that you order be prepared without added salt.

Continue to Amyloidosis Taking Control

Last Updated: Nov 10, 2010 References
Authors: Stephen J. Schueler, MD; John H. Beckett, MD; D. Scott Gettings, MD
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PubMed Amyloidosis References
  1. Benson MD: Aging, amyloid, and cardiomyopathy. N Engl J Med 1997 Feb 13; 336(7): 502-4. [9017946]
  2. Gertz MA, Lacy MQ, Dispenzieri A: Amyloidosis: recognition, confirmation, prognosis, and therapy. Mayo Clin Proc 1999 May; 74(5): 490-4. [10319082]
  3. Pepys MB. Amyloidosis. Annu Rev Med. 2005 Aug 24. [16120056]
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