Low-sodium salt is generally standardized by adding about 70% sodium chloride and 30% potassium chloride. Low-sodium salt is more suitable for middle-aged and elderly people and those who suffer from hypertension. 1. The sodium content of low-sodium salt is 70% of that of common salt, while the potassium content is significantly higher than that of common salt. If you eat low-sodium salt, you can reduce sodium salt intake and increase potassium salt intake at the same time, which is favorable to patients with hypertension. This is because the dietary deficiencies of hypertensive patients lie in excessive sodium intake and insufficient potassium intake. Low-sodium salt is designed to be consistent with the dietary deficiencies of hypertension, so it makes some sense. 2. In the process of using low-sodium salt, the flavor may be felt to be insufficient, resulting in an increase in the amount of salt used. And the result of increasing the amount of salt may lead to no reduction in sodium intake, and may also significantly increase the intake of potassium salt. And in patients with poor renal function, excessive potassium salt intake may lead to a more serious consequence, namely hyperkalemia. Hyperkalemia may affect cardiac conduction, leading to a slowing of cardiac conduction, which can sometimes lead to cardiac arrest. Therefore, low sodium salt needs to be consumed in moderation.