Hypertension can eat low-sodium salt, but not excessive intake. Low-sodium salt is very helpful for high blood pressure, but it should not be consumed in excess, whether it is low-sodium salt, refined salt or iodized salt, it should be eaten as little as possible, and if too much is put in the process of cooking, the effect of low salt will be lost For hypertensive patients, low-salt food can play a good role, and the taste of low-sodium salt is similar to the taste of salt, which will not affect one’s appetite. However, hypertensive patients should note that patients with severe renal insufficiency should not consume low-sodium salt because the relatively high potassium content in low-sodium salt can cause metabolic abnormalities such as hyperkalemia. Hypertensive patients can lower their blood pressure by reducing sodium salt intake. This is because sodium ions will increase the surface tension of blood vessels in the body, which will lead to accelerated blood flow and increase in blood pressure, and at the same time, it can also regulate the balance of sodium, potassium, and magnesium in the body through low sodium salt, so as to prevent high blood pressure. If the patient in the intake of low-sodium salt appeared any discomfort recommended that patients go to the hospital in a timely manner to listen to the doctor’s advice and then do the treatment.