Sodium is an important mineral that performs many essential functions in our body including cellular function, fluid regulation, electrolyte balance, and maintaining blood pressure. On the other hand, fat is a source of essential fatty acids, which the body cannot make itself. It helps the body absorb vitamin A, vitamin D, vitamin E, and Vitamin K. A small amount of fat is an essential part of a healthy, balanced diet.
Consuming too much sodium can lead to excess sodium in a person’s blood which draws water into the bloodstream, resulting in a higher blood volume. Increased blood volume triggers a rise in blood pressure that can contribute to chronic heart failure, heart attack, and stroke. Too much fat in your diet, especially saturated fats, can raise your cholesterol, which can also increase the risk of heart disease.
A low salt low fat diet is an eating plan to reduce the amount of sodium and fats in the diet. Healthcare professionals recommend this diet to help manage certain medical conditions, such as high blood pressure and kidney or liver disease.
If you're trying to cut back on sodium, replace traditional higher-sodium foods with modified versions labeled as “low in sodium”, “reduced sodium”, or “lower sodium”; balance the sodium content of a favorite higher-sodium food with food choices naturally low in sodium such as fresh foods; eat smaller portions of high-sodium foods; remove or decrease salt from recipes whenever possible; add flavor and flair to dishes, while cooking and at the table, with herbs, spices, lemon, lime, vinegar, or salt-free seasoning blends instead of salt; in packaged mixes for rice, pasta, or soups, use only half of the seasoning packet and boost the flavor with other herbs and spices; make your own salad dressings and sauces with lower sodium ingredients and without added salt; rinse canned foods, such as vegetables or legumes, before cooking to help reduce the sodium content; choose more fruits, vegetables, and milk products in forms that contain no added salt; when eating out, request that salt not be added and ask for sauces and salad dressings on the side so you can control the amount you use; and be aware that medications can contain large amounts of sodium, such as certain antacids, laxatives, and nonsteroidal anti-inflammatory drugs.
Fat in the diet should be moderately low. Saturated fats used in cooking must be reduced by substituting with unsaturated oils to help lower your cholesterol level. The use of foods high in omega-3 fatty acids such as herring, mackerel, salmon, sardines, sole, and tuna are encouraged several times weekly. If you're concerned about your fat intake, stick to fresh fruits, veggies, legumes, and white fish, such as cod and haddock and always check or read the nutrition labels on food packaging. (NOILaurito/OIC-NPCFlores)
References:
https://www.nhs.uk/live-well/eat-well/different-fats-nutrition/
https://www.healthline.com/nutrition/low-sodium-diet#what-it-is
Medical Nutrition Therapy for Filipino 6E, Jamorabo-Ruiz, Claudio and De Castro 2011
