Comment: Salt, also known as sodium oxide, is an indispensable element in our lives and an indispensable additive to delicious food. However, if improperly mastered, it can lead to abnormal function of human organs and the adverse consequences caused. There is a big misunderstanding about salt, especially among nephritis patients. The so-called “nephritis is caused by eating salt” or “nephritis ticket to avoid salt for 100 days” are wrong concepts. To know how to control salt intake, this article will be of great help to you. Some patients or their family members often ask doctors when they tell them that they have nephritis: “Is nephritis caused by eating salt?” “Is it true that nephritis patients should not eat salt?” Faced with this question, it is often difficult for doctors to say it clearly at once. In fact, both statements are obviously incorrect, on the one hand nephritis is generally not caused by eating salt, and on the other hand nephritis patients are not unable to eat salt. However, these two issues raised by the lay public do, on the other hand, tell a simple truth: nephritis patients do need to pay attention to the amount of salt they eat, and salt is an important aspect that nephrologists are concerned about. Studies have shown that a high-salt diet is a risk factor for the progression of kidney disease. It not only causes water and sodium retention in nephritis patients, which in turn aggravates edema and hypertension, but also accelerates the rate of kidney function loss and the process of kidney fibrosis. Low-salt diet is the cornerstone of all stages of kidney disease treatment measures. Currently, different countries and organizations have different recommendations for salt restriction in patients with chronic kidney disease, but all of them take low-salt diet as the goal, among which the US NKFK/DOQI guidelines recommend that sodium intake should be less than 2.4 g/day (6.1 g/day of sodium chloride) in patients with non-dialysis CKD. However, the survey shows that the salt intake of our population is generally high, with an average of 12 to 16 g/day in Beijing and 8 to 12 g/day in the south. This shows that excessive salt intake is relatively common in our population, and a low-salt diet is a difficult task for doctors and patients alike. How can the general public achieve a low salt diet? The above precise figures may not be intuitive for the general public to grasp. The author believes that the general public can achieve a low-salt diet by: 1. using a salt spoon: buy a salt spoon of 2 grams per spoon or 5 grams per spoon from the supermarket, and put only 3 spoons of salt (2 grams of salt spoon) or 1 spoon of salt (5 grams of salt spoon) every day; 2. using a salt-restricted jar: put half a month’s standard salt intake (90 grams) into a salt-restricted jar and consume it strictly for more than half a month; 3. if you do not cook for yourself, such as dining in a unit cafeteria If you do not cook for yourself, for example, if you cannot control the amount of salt in your meals, you can eat a salt-free diet for breakfast or dinner every day, and only eat two meals a day or even one salt-containing diet; 4, try to eat out with less salty dishes, or put them in clean water and swish them before eating; 5, eat less salt-containing snacks, such as cookies and ham. As long as kidney disease patients pay attention to the above points, basically you can greatly reduce the intake of salt, and then lay the foundation for the control of kidney disease.