A low salt (or low sodium) diet focuses on reducing sodium intake to support better heart, kidney, and overall health. In Australia, the suggested dietary target for sodium is 2,000 mg per day (or 86 mmol) for adults (NRV, 2017). However, most Australians consume far more than this, largely due to sodium hidden in processed, packaged, and takeaway foods. A low-salt diet by definition, is a diet that does not exceed 2000 mg sodium (5g)/day.

People often exceed their recommended intake without realising it. Salt is commonly used as a flavour enhancement, and many are unaware of how much sodium is added during manufacturing. Others may not have been educated about the health risks linked to high sodium intake, such as high blood pressure, heart disease, stroke, and kidney problems.

While sodium is often seen in a negative light, it’s actually an essential mineral playing a critical role in nerve function, muscle contractions, and fluid balance. It’s naturally found in foods like eggs, dairy, meat, and vegetables.

If you’re considering a low salt diet, it’s important to speak with a qualified health professional. Reducing sodium too drastically, especially without supervision, can lead to imbalances or inadequate nutrient intake. Check out our guide on “How to read a food label in Australia” to learn how to spot sodium content in your meals and make more informed choices.