Low sodium salt uses potassium instead of sodium, which is unacceptable for people with nephropathy

Is “Healthy Low-Sodium Salt” Really Healthy? The Taichung City Government Health Bureau stated that 90% of the public do not know that the "healthy low-sodium salt" sold on the market mostly replaces sodium with potassium, which can easily increase the burden on the kidney's excretion function and may even endanger the lives of kidney patients.

Most low-sodium salt available on the market is replaced with potassium, which can easily increase the burden on the kidneys and cause diseases such as hyperkalemia.

Recently, the Taichung City Government Health Bureau conducted a perception survey on the healthy low-sodium salt available on the market and found that most people believe that low-sodium salt has a lower content, so they still add large amounts of it when cooking. In fact, as many as 90% of the public and sellers do not understand that the healthy low-sodium salt on the market, although advertised as low in sodium, actually replaces sodium with 30% to 50% potassium.

90% of sodium ion excretion depends on the kidneys. If people with poor renal function take it frequently, it may increase the burden on the kidneys, causing hyperkalemia, muscle weakness, and arrhythmia, and in severe cases, even life-threatening.

Huang Meina, director of the Taichung Municipal Government's Health Bureau, said that in order to prevent kidney patients from consuming low-sodium salt that uses potassium instead of sodium, people should pay attention to whether the salt is marked with "reduced sodium" and "potassium ion content" before purchasing, and whether it contains warnings such as "people with kidney disease should consult a doctor or nutritionist whether it is appropriate for use." In addition, be careful about how much salt you use and how you use it when cooking.