What is the defining characteristic of a low-salt diet?

A low-salt diet is primarily characterized by the restriction of sodium intake. This type of diet is often recommended for individuals who have conditions that can be exacerbated by excessive sodium, such as hypertension or heart disease. By limiting sodium consumption, the diet can help reduce blood pressure and fluid retention, ultimately contributing to better cardiovascular health.

While protein sources, carbohydrates, and fruits and vegetables can be components of a balanced diet, they do not specifically define a low-salt diet. The core principle remains the management of sodium levels, which is crucial for patients needing to control their salt intake. Therefore, focusing on the modulation of sodium rather than adjusting protein or carbohydrate content better aligns with the main goal of a low-salt diet.