The Work Group placed lower value on the limited available data evaluating the effects of dietary sodium reduction on clinical outcomes, including kidney failure, mortality, and CV disease endpoints in CKD patients. The Work Group also considered the secondary bene ts of dietary sodium reduction in reducing pill burden and medication-related side effects. However, in the judgment of the Work Group, some individuals may prefer additional medications to the burden and decreased palatability of foods when following a low-sodium diet. Although forti ed salt is an important treatment for iodine de ciency in some countries, the Work Group judged that the bene ts of implementing this recommendation in CKD patients likely outweigh its risks. The recommendation is weak because, in controlled trials, only a minority of patients reached a target intake of <2 g (<90 mmol) of sodium per day, and effects on important clinical outcomes in CKD are uncertain. However, the Work Group believes that the bene ts of the recommendation likely exceed the harms and that many well-informed patients would try to follow the advice. Resource use and costs. Processed foods are generally higher in salt and often are less expensive than fresh food alterna- tives. Yet, a higher sodium intake associated with processed foods is likely to necessitate additional antihypertensive medications, greater pill burden, and associated healthcare costs. The Work Group also recognizes that, although feasible, following a low-sodium diet is challenging in many Western food environments. However, this recommendation may not only bene t individual patients, but also may in uence public health interventions and policymakers to consider targeting reductions of sodium in the food supply. 