Canned Meals
People occasionally purchase canned vegetables, legumes, and soups because they are inexpensive and convenient. Therefore, most canned foods contain increasing levels of sodium because salt is added as a preservative to increase their shelf life. Due to the sodium content of tinned foods, it is sometimes recommended that individuals with kidney disease limit or avoid consumption. Selecting lower sodium variants or those not labelled “no salt added” is typically the best option.
