RT Journal
A1 Bibbins-Domingo K
T1 A call to our hospitals: Please hold the salt!: comment on “evaluation of sodium levels in hospital patient menus”
JF Archives of Internal Medicine
JO Archives of Internal Medicine
YR 2012
FD September 10
VO 172
IS 16
SP 1262
OP 1263
DO 10.1001/archinternmed.2012.3466
UL http://dx.doi.org/10.1001/archinternmed.2012.3466
AB 
First, the finding of excessive sodium in the meals offered to patients with diabetes and those with sodium restrictions underscores the potential for inpatient food service to contribute to the exacerbation or slow resolution of the very conditions that may have led to the hospitalization, including the common salt-sensitive conditions of heart, kidney, and liver failure. Therapeutic goals and nutritional goals should be aligned, particularly for these conditions, and optimized to ensure the best outcomes in the hospital and in the ongoing care for these often chronic conditions.