1. Laying hens were fed on a diet containing 0–9 g sodium/kg until 34 weeks of age, then groups were fed on diets containing 0.2, 0.3, 0.4, 0.5, 0.6 or 0.9 g sodium/kg for 16 weeks before that containing 0.9 g sodium/kg was reintroduced for all birds.

2. Egg production and food consumption were depressed by the low‐sodium diets in proportion to the dietary sodium content.

3. Birds receiving 0.3 to 0.6 g sodium/kg diet lost weight initially but subsequently gained weight; birds receiving 0.2 g sodium/kg diet lost weight continuously.

4. In birds receiving 0.2 g sodium/kg diet, the reproductive organs were completely regressed, whereas these organs resembled those of point‐of‐lay pullets in birds fed on 0.3 or 0.4 g sodium/kg.

5. When the control diet was reintroduced, birds which had received the low‐sodium diets resumed normal egg production and food consumption and regained body weight.

6. The optimal range of dietary sodium for inducing a pause in egg laying is 0.3 to 0.4 g/kg.