People only need 0.5 grams of sodium chloride per day to meet their physiological needs, but in fact, the daily salt intake of people in daily life is more than 10 grams. According to the data, the average blood pressure level of the population is related to salt, and the incidence of hypertension is high in areas with high per capita salt intake. Areas with low per capita salt intake have a low relative incidence of hypertension. The incidence is higher in the north than in the south, where pasta is the main food, and salt intake is higher in pasta eaters than in rice eaters. Excessive salt intake leads to hypertension, probably due to increased peripheral vascular resistance by raising sympathetic tone. It should be noted that only 1/3 of hypertensive patients had a decrease in blood pressure after strict salt restriction, indicating that there are two types of hypertensive people, salt-susceptible and non-salt-susceptible, and the increase in blood pressure due to excessive salt intake is mainly reflected in salt-susceptible individuals. Inadequate dietary intake of potassium and calcium can also cause elevated blood pressure, and conversely, a diet high in potassium and calcium may reduce the incidence of hypertension, as has been found in animal studies. Currently commercially available balanced salt (containing potassium and calcium) is expected to improve the development of hypertension in people associated with salt-susceptible types. Foods such as milk, fish, and beans are high in calcium, and spinach, amaranth, celery, fava beans, peas, fava beans, potatoes, bananas, apricots, and plums are rich in potassium and should be consumed on a regular basis.