As the human body ages, the level of metabolism decreases, the function of the organs gradually declines, and all kinds of senses also decline, so it is often said that “thirty-eight flowers a flower” means that people around thirty-eight years old eyes began to decline in vision and presbyopia. At the same time, the ability to smell and taste is also gradually declining. Therefore, as people grow older most people find themselves eating heavier and heavier tastes. A small amount (2-3g) of salt per day is necessary to keep the body alive, but excessive salt intake (>6g/d) can lead to adverse physiological effects, the most important of which is an increase in blood pressure. Studies have shown that sodium intake is directly proportional to the increase in blood pressure, and strict control of sodium intake can effectively lower blood pressure. Potassium promotes sodium excretion, and potassium intake is negatively correlated with blood pressure level, while the dietary characteristics of Chinese residents are high in sodium and low in potassium. The average salt intake of our population in the south is 8-10g/d and 12-15g/d in the north, both of which greatly exceed the WHO recommended standard of 5g. High salt intake is not only a major risk factor for hypertension, but also for the development of stroke, heart disease and kidney disease. Reducing salt intake from 9g to 6g per day can reduce the incidence of stroke by 22% and coronary heart disease (CHD) by 16%. As we can see above, excessive salt intake not only increases the likelihood of hypertension, but also increases the risk of stroke and coronary heart disease. Therefore, it is recommended that middle-aged and elderly people should not rely solely on their tastebuds to determine the amount of salt to be added to food, but should limit salt intake based on science.