The specialized salt that kidney disease patients eat is sodium salt, which is potassium-free salt. A big feature of having kidney disease is that the glomerular filtration rate is reduced, and in common parlance, the kidney’s ability to detoxify and drain water is reduced. Patients will have elevated creatinine and urea nitrogen, edema, elevated blood pressure, and possibly hyperkalemia. Therefore, the requirements for salt consumption are more stringent. The salt eaten should not contain potassium as much as possible, because potassium has a great influence on the heartbeat, and elevated potassium in the blood can easily cause serious arrhythmia and lead to sudden death. Therefore, the salt we eat should be potassium-free as much as possible, and the amount of sodium should be strictly limited to 3g per day, which is equivalent to the amount of half a beer bottle cap. If you eat too much sodium, it is easy to cause edema aggravation, blood pressure rise, which in turn aggravate kidney function, forming a vicious circle.