Most people with diabetes should aim for less than 2,300 mg of sodium per day, which is about one teaspoon of table salt. That’s the threshold recommended by the American Diabetes Association in its 2024 Standards of Care. If you also have kidney disease, the target drops lower, to under 2,000 mg per day.
Why Sodium Matters More With Diabetes
Diabetes and high blood pressure travel together. Roughly two out of three adults with type 2 diabetes also have hypertension, and excess sodium directly raises blood pressure by pulling more water into your bloodstream and increasing the volume your heart has to pump. Over time, that extra strain damages blood vessels already vulnerable from elevated blood sugar.
The cardiovascular stakes are significant. Research published in The Journal of Clinical Endocrinology & Metabolism found that people with type 2 diabetes who ate the most sodium had roughly double the risk of cardiovascular disease compared to those who ate the least. The combination of high sodium and poorly controlled blood sugar was especially dangerous: among people with an HbA1c of 9% or higher, those in the top tier of sodium intake had nearly ten times the cardiovascular risk of those eating the least sodium.
The 2,300 mg vs. 1,500 mg Question
The 2,300 mg ceiling applies broadly to adults with diabetes. The American Heart Association, however, considers 1,500 mg per day the “ideal limit,” particularly for people who already have high blood pressure. In practice, your personal target depends on your blood pressure readings, kidney function, and medications. If your blood pressure runs above 120/80, the ADA recommends a DASH-style eating pattern that emphasizes reducing sodium and increasing potassium from fruits and vegetables.
For people with both diabetes and chronic kidney disease, the international KDIGO guidelines set the bar at less than 2,000 mg of sodium per day (equivalent to less than 5 grams of salt). Staying under that threshold helps blood pressure medications, particularly ACE inhibitors and ARBs, work more effectively by supporting how the body regulates fluid and hormones that control blood pressure.
Where the Sodium Actually Comes From
The salt shaker isn’t the main problem. About 70% of sodium in the typical American diet comes from packaged and restaurant food, not from cooking or seasoning at the table. According to the CDC, almost a third of sodium intake comes from just five food categories: breads and rolls, chicken dishes, pizza, egg dishes, and pasta dishes. None of these taste particularly salty, which is what makes them deceptive.
A single slice of bread can contain 150 to 230 mg of sodium. A restaurant chicken entrée easily tops 1,000 mg. Canned soups, deli meats, condiments like soy sauce and ketchup, and even cottage cheese are common culprits. When you’re working within a 2,300 mg budget for the entire day, one fast-food meal can consume more than half of it in a single sitting.
Reading Labels Effectively
The FDA defines “low sodium” as 140 mg or less per serving. That’s the number to remember when scanning nutrition labels. A product labeled “reduced sodium” only means it has 25% less sodium than the original version, which could still be high. “Light in sodium” means a 50% reduction, which is better but still worth checking.
The most useful habit is looking at the Daily Value percentage on the label. Anything with 5% DV or less per serving counts as low sodium. Anything at 20% DV or above is high. Since Daily Value is based on 2,300 mg, these percentages align directly with the diabetes recommendation. Keep in mind that serving sizes on labels are often smaller than what people actually eat, so if you’re having two servings, double the sodium figure.
Practical Ways to Cut Back
Cooking at home gives you the most control. Swapping canned vegetables for frozen (no sauce added) can cut sodium by half. Rinsing canned beans under water for 30 seconds removes about 40% of their sodium. Choosing fresh poultry over deli meat eliminates hundreds of milligrams per sandwich. Using herbs, citrus juice, garlic, and vinegar in place of salt adds flavor without the blood pressure cost.
When eating out, ask for sauces and dressings on the side. Choose grilled over breaded options, which tend to be brined or seasoned heavily. Many chain restaurants now list sodium content online or on their menus, making it easier to plan ahead.
A Caution About Salt Substitutes
Potassium-based salt substitutes can seem like an easy swap. They do lower blood pressure modestly, and higher potassium intake is generally protective for heart health. But for people with diabetes, these products carry a specific risk. Diabetes can impair the kidneys’ ability to clear potassium from the blood, a condition called hyporenin hypoaldosteronism. If you’re also taking ACE inhibitors or ARBs, two of the most commonly prescribed blood pressure medications in diabetes, the risk of dangerously high potassium levels rises further.
This doesn’t mean all salt substitutes are off limits, but it does mean you should check with your care team before using them regularly, especially if your kidney function is reduced. A simple blood test for potassium levels can clarify whether it’s safe for you.
Tracking Your Intake
Most Americans consume around 3,400 mg of sodium per day, well above the 2,300 mg target. Closing that gap doesn’t require perfection on day one. Tracking sodium for even a few days using a free app can reveal where most of yours is coming from, and the answer is usually a handful of repeat offenders: a particular brand of bread, a go-to frozen meal, or a condiment you use daily. Replacing just two or three of those staples with lower-sodium versions can bring you close to the target without overhauling your entire diet.