Hypertensive patients are suitable to eat low-sodium salt, the purpose is to reduce the total sodium intake, not because it is low-sodium salt without controlling the amount, the principle is still low-salt diet, at the same time, pay attention to whether it is combined with other diseases, especially renal insufficiency. 1. High sodium intake is an important risk factor for the development of hypertension, increased sodium chloride content in the blood can cause water retention in blood vessels, increase circulating blood volume and the burden on the heart and kidneys, elevating blood pressure; at the same time, vascular excitability increases, inducing vasospasm, and promoting high blood pressure. 2. The content of sodium chloride in low-sodium salt is relatively low, so it is more suitable for hypertensive patients. However, it should be noted that although the sodium content of low-sodium salt is low, a certain amount of potassium ions and magnesium ions are added to it, so when some patients with hypertension accompanied by renal insufficiency, excessive consumption may cause an increase in potassium in the body leading to hyperkalemia, which may be life-threatening. When hypertensive patients change to consume low-sodium salt, it is recommended to go to the hospital for biochemical examination to make clear whether there is renal insufficiency or not, and then decide whether they can consume it or not under the guidance of the doctor according to the specific situation.