Dietary salt in liver cirrhosis: With a pinch of salt!

Table 1 Recommendations for salt consumption in patients with liver cirrhosis

Scientific society/Guidelines	Recommended salt intake	Patient group
EASL practice guidelines (2010)[8]	4.6-6.9 g/d	Cirrhosis with grade II or more ascites
AASLD practice guidelines (2021)[9]	5.1 g/d	Cirrhosis with ascites
British Society of Gastroenterology (2021)[10]	5–6.5 g/d	Cirrhosis with ascites
International Ascites Club (2003)[11]	5.2 g/d	Cirrhosis with ascites

AASLD: American Association for the Study of Liver Diseases; EASL: European Association for the Study of the Liver.

Table 2 Food items with a high content of sodium

Food category	High sodium-content fooda
Cereals, breads, and, grains	Biscuits, pancakes, pizza, sandwiches, burgers, bread with salted tops, potato crisps, and salty snack foods
Vegetables, fruits, and soups	Canned vegetables and vegetable juices, pickles, commercially prepared pasta and tomato sauces, canned soup, and cup-noodles
Dairy products	Butter milk, processed and cottage cheese
Meat products and eggs	Smoked, salted or canned meat, fish or poultry, omelettes
Fats, desserts and sweets	Salted butter or margarine, soy sauce, bottled salad dressings, instant pudding and cake, ketchup
Legumes and nuts	Salted nuts and beans

^aThe sodium content can vary significantly between similar types of foods. Therefore, the nutrition label on the products should be checked to identify foods high in sodium.