kidneys are bean-shaped organs that perform many important functions.

They’re in charge of filtering blood, removing waste through urine, producing hormones, balancing minerals, and maintaining fluid balance.

There are many risk factors for kidney disease. The most common are uncontrolled diabetes and high blood pressure.

Alcoholism, heart disease, hepatitis C virus, and HIV infection are also causes.

When the kidneys become damaged and are unable to function properly, fluid can build up in the body and waste can accumulate in the blood.

Canned foods, such as soups, vegetables, and beans, are often purchased because of their low cost and convenience.

However, most canned foods contain high amounts of sodium, as salt is added as a preservative to increase its shelf life.

Due to the amount of sodium found in canned goods, it’s often recommended that people with kidney disease avoid or limit their consumption.

Choosing lower sodium varieties or those labeled “no salt added” is typically best.

Additionally, draining and rinsing canned foods, such as canned beans and tuna, can decrease the sodium content by 33–80%, depending on the product.

Canned foods are often high in sodium. Avoiding, limiting, or buying low sodium varieties is likely best to reduce your overall sodium consumption.