Salt is a double-edged sword for the general public, and even more so for patients with kidney disease and hypertension, as proper intake can meet the basic physiological needs of the body, while excessive intake can trigger or aggravate hypertension and kidney damage. The World Health Organization (WHO) recommends that each person consume less than 5g of salt daily to prevent coronary heart disease and hypertension, and 6g of salt daily for adults in China can meet the body’s need for sodium. There are many types of table salt, which can be divided into sea salt, well salt, mineral salt, lake salt, earth salt, etc. The main component is sodium chloride. Table salt may also contain barium salt, chloride, magnesium, lead, arsenic, zinc, sulfate and other impurities. Our industry regulations stipulate that the content of barium in table salt should not exceed 20mg/kg. too much magnesium and calcium in table salt can make the salt taste bitter, and too much fluorine can cause poisoning. Since salt is a necessary element of public life, it is also an available card in the hands of businessmen. It is recommended that when you buy salt, you must keep your eyes open to see the trademark and the relevant ingredients of the salt you are buying, so don’t buy the wrong one. Important things to say again: 1. The nutritional value of salt has almost no relationship with its price. 2. Sea salt, lake salt, rock salt and bamboo salt are all salt, and as long as the sodium chloride is pure enough, there is no difference in nutritional value. 3, Low sodium salt is a mixture of refined salt, potassium chloride, potassium iodate, and potassium ferricyanide. Although the sodium content is reduced, the potassium salt content is significantly increased. Excessive potassium ions may be harmful to patients with kidney disease, especially to patients with uremic oliguria and those who use some drugs affecting potassium excretion (angiotensin-converting enzyme inhibitors and receptor antagonist class of antihypertensive drugs, diuretics) for a long time. 4. Iodized salt is a kind of edible salt with a small amount of iodine-containing substances (such as potassium iodate). The introduction of iodized salt was based on the fact that some areas of China are iodine deficient and adding iodine to salt can prevent iodine deficiency diseases. In fact, at least half of China’s population does not need salt iodization, especially those who eat seafood and animal food on a regular basis and get sufficient iodine from these diets, for whom iodized salt is a waste. People with hyperthyroidism and thyroiditis and those living in areas with high iodine levels are more likely to avoid iodized salt. 5. The state stipulates that all salt food must indicate in Chinese the various ingredients and their contents in accordance with the state’s food packaging requirements for reasonable choice by the purchaser. Therefore, kidney patients must keep their eyes open when choosing.