Some patients or patients’ family members often ask doctors when they tell them that they have nephritis, “Is nephritis caused by eating salt?” “Is it true that nephritis patients can’t eat salt?” Faced with this question, it is often difficult for doctors to make it clear at once. As a matter of fact, both statements are obviously incorrect, on the one hand nephritis is generally not caused by eating salt, on the other hand nephritis patients are not unable to eat salt. However, on the other hand, these two questions raised by the lay public do point to a simple truth: people with nephritis do need to pay attention to the amount of salt they consume, and salt is an important aspect that nephrologists are concerned about. Studies have shown that a high salt diet is a risk factor for aggravating the progression of kidney disease, which can not only cause sodium and water retention in patients with nephritis, thus aggravating the symptoms of oedema and hypertension, but also accelerates the rate of renal function decline and the process of renal fibrosis. Low-salt diet is the cornerstone of therapeutic measures for all stages of nephropathy. Currently, different countries and organizations have different recommendations on salt restriction for patients with chronic kidney disease, but all of them take low-salt diet as the goal, among which the NKFK/DOQI guideline in the United States suggests that the sodium intake of undialyzed CKD patients should be less than 2.4 g/day (6.1 g/day of sodium chloride). However, surveys have shown that the salt intake of our population is generally high, with an average of 12 to 16 grams per day in Beijing and 8 to 12 grams per day in the southern region. This shows that excessive salt intake is relatively common in our population, and a low-salt diet is a daunting task for doctors and patients alike. How can the general public achieve a low-salt diet? The general public may not be able to grasp the above precise figures intuitively. In my opinion, the general public can achieve a low-salt diet by the following ways: 1. Use a salt spoon: buy a salt spoon with 2 grams per spoon or 5 grams per spoon from the supermarket, and put in only 3 spoons of salt (2 grams per spoon) or 1 spoon of salt (5 grams per spoon) every day; 2. Use a salt-limiting jar: put half a month’s standard intake of salt (90 grams) into a salt-limiting jar, and consume the jar strictly for more than half a month; 3. If you are not a self-cooked person, such as a person who eats at an organization canteen, you can’t keep track of the amount of salt you put in the food. If you are not cooking by yourself, such as eating in the cafeteria, you can’t control the amount of salt in the meal, you can eat a salt-free diet for breakfast or dinner every day, and only eat two meals or even one meal with salt a day; 4, try to eat out less salty dishes, or put them in clean water for a while before you eat them; 5, eat fewer snacks containing salt, such as cookies, ham, and so on. As long as patients with kidney disease pay attention to the above points, they can basically greatly reduce the intake of salt, which in turn lays the foundation for the control of kidney disease.