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Persons who must restrict their sodium intake to 500
milligrams per day should consume water that contains
no more than 20 milligrams of sodium per quart. This
is assuming that most people consume about three quarts
of water per day from all sources (beverages, food preparation,
and drinking). 20 milligrams per quart X 3 quarts =
60 milligrams total daily from water.
The 60 milligram level has been suggested since the
basic 500 milligram therapeutic diet actually contains
about 440 milligrams of sodium from food. This allows
60 milligrams of sodium from water.
If sodium (Na+) is restricted to 1000 milligrams
per day, the upper limit for total sodium content
of water is about 200 milligrams or about 66 milligrams
per quart if three quarts are consumed.
Original Hardness
Limits of Softened Water
Allowable for Sodium Restricted Therapy
|
Total Sodium Level Permitted
Milligrams Na+
|
Total Sodium Allowed From Water
Milligrams Na+
|
Original Hardness Limits
Grains Per Gallon
|
|
500 mg. |
60 mg. |
3 Quarts
Softened Water |
2 Quarts
Softened Water |
1 Quart
Softened Water |
|
2.6 gpg |
4 gpg |
8 gpg |
|
1,000 mg. |
200 mg. |
8.8 gpg |
13 gpg |
26 gpg |
If an ion exchange water softener is to be used
in a home where a person is on sodium-restricted
therapy and water hardness is great enough that
excess sodium may be consumed by using softened
water, a by-pass can be installed to provide unsoftened
water for drinking and cooking.
In some localities the sodium content of the municipal
water supply and water from wells may also be higher
in sodium than can be allowed.
Persons on sodium-restricted therapy can obtain
advice from a physician or dietician. The municipal
water department will provide a detailed analysis
of the water supply.
Detailed analysis of well-water can
also be obtained. Contact the municipal water department,
the Public Health Service, a local water softening
dealer, or the Cooperative Extension Service
for the name and address of a laboratory which makes
this analysis.
Information
compiled by Jerry Rivers, PhD Professor Human
Nutrition and Food, New York State College of
Human Ecology, Cornell University, Ithaca, New
York.
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