The so-called low sodium salt is a salt made by adding a certain amount of potassium chloride and magnesium sulfate to the common salt (sodium chloride iodized salt) as raw material. In other words, the original 100% sodium chloride (ordinary salt) becomes a mixed salt made of 70% sodium chloride + 30% potassium chloride and magnesium sulfate. Compared to normal sodium salt, the sodium chloride content is reduced by about 30%, but the potassium chloride content is increased by an additional 30%. Since potassium chloride is also a salt (commonly known as potassium salt), the salty taste of this low sodium salt is similar to that of ordinary refined salt, and it is difficult to identify without reminding. For normal people, long-term consumption of low sodium salt can reduce the intake of sodium ions, which can help prevent the prevention of hypertension and protect the role of cardiovascular and cerebrovascular. But for the vast majority of kidney disease patients, the potassium chloride in low sodium salt is simply like a stealth bomb, which can be detonated at any time to bring a lethal blow to kidney disease patients. Why is this so? It also starts with blood potassium. Potassium ion is an important cation in the body that maintains the signaling and strength of various types of muscles in the body. In particular, it determines the rhythm and force of contraction of the heart muscle. Low and low blood potassium levels can cause fatigue, sluggishness, drowsiness, numbness, intermittent heartbeats, and cardiac weakness, while high blood potassium levels can cause arrhythmias and even cardiac arrest in severe cases. Potassium ions are usually stored in the body’s cells and are only present in very low levels in the blood. Therefore, patients with kidney lesions are very prone to combined hyperkalemia. The reasons why patients with kidney disease should not consume low sodium salt are as follows: 1. Most kidney patients are not potassium deficient and do not need potassium supplementation. A significant number of patients with kidney disease take renin-angiotensin inhibitors, which reduce potassium excretion, and consuming low sodium salt can lead to hyperkalemia. 2. When kidney function is reduced, the excretion of potassium in the body is blocked, which can lead to hyperkalemia. A significant number of patients with renal insufficiency are combined with acidosis, which can also cause hyperkalemia. 3. Many foods and fruits contain high potassium, and their simultaneous use can also cause hyperkalemia. Therefore, although many kidney disease patients are required to strictly limit salt, try not to reduce salt intake by consuming low sodium salt. Patients with kidney disease are advised to consume common salt, but to keep a tight control on the total amount of salt intake, so as not to make a small mistake that could lead to death.