The 2010 edition of the Chinese guidelines for the prevention and treatment of hypertension, which was recently published, states that sodium intake in the population is positively associated with blood pressure levels and the prevalence of hypertension. Diets high in sodium and low in potassium are one of the main risk factors for the development of hypertension in most patients in China. The results of the “2002 China Population Nutrition and Health Survey” show that dietary salt intake is positively correlated with blood pressure levels. Compared with those who consumed <6 g of salt per day, those who consumed ≥12 g of salt per day had a l4% higher risk of developing hypertension, and those who consumed ≥l8 g of salt had a 27% higher risk. In addition, high sodium intake is associated with target organ damage. Results from the National Health and Nutrition Examination Study (NHANES) in the United States showed that high sodium intake was an independent predictor of increased cardiovascular risk and all-cause mortality in overweight individuals. Results from a prospective study in Finland showed that 24-h urinary sodium excretion was significantly associated with coronary heart disease death, cardiovascular death, and all-cause death, and that high sodium intake was an independent predictor of coronary heart disease death. A CARDIAC study with an East Asian population showed that 24-h urinary sodium excretion was significantly associated with stroke death in men. Salt control and blood pressure control Major studies in the area of dietary sodium intake and arterial blood pressure in recent years include the following trials. INTERSALT: Sodium intake was associated with increased blood pressure with age, but not with the prevalence of hypertension. The population study found little effect of sodium intake on blood pressure (0.9 mmHg/10 mmol difference in salt intake).DASH: A dietary pattern based on low-fat dairy products, fruits and vegetables had a significant hypotensive effect, with further reductions in blood pressure when combined with salt control to 50 mmol/day.VANGUARD: Blood pressure was negatively associated with urinary potassium, urinary calcium and urinary magnesium, but not urinary sodium excretion. TONE: Cardiovascular events were highest in the usual care group (83%) and lowest in the salt restriction plus weight loss group (56%). Meta-analysis: A systematic review of 11 long-term randomized controlled trials found that reducing dietary sodium intake mildly reduced median systolic blood pressure (1.1 mmHg) and failed to improve diastolic blood pressure. Current conclusions: (1) restricting sodium intake in hypertensive patients can reduce blood pressure; (2) the long-term effects of reducing sodium intake on blood pressure, mortality, and morbidity need to be further investigated. The World Health Organization (WHO) recommends a daily sodium intake of less than 6g: (1) Reduce the amount of salt used in cooking as much as possible. 2.Reduce the amount of MSG, soy sauce and other condiments containing sodium salt. 3, eat less or no processed foods with high sodium content, such as salted vegetables, ham, sausages and all kinds of fried foods. 4.Increase the intake of vegetables and fruits. 5.For people with good kidney function, use cooking salt containing potassium.