A moderate level of sodium restriction (80 – 100 mEq/day) is advised to the renal transplant patients. This practice helps in reducing the chances of fluid retention and controls blood pressure. Sodium allowance (amount of sodium which can be taken) is individualized and based on the fluid retention and blood pressure.
Sodium restriction can be achieved by limiting the salt usage while cooking and avoiding salt in the already prepared meals. However, high sodium food items such as commercial soup mixes, buttermilk, tomato juice, soy sauce, processed meat, canned vegetables, pickles, sauces, chutneys, salted crackers, salted chips, salted nuts and other snack items should be avoided.