Since mid-March, a message that "low sodium salts are fatal salt" has been widely transmitted. The article will target the side effects of long-term consumption of low-sodium salts - hyperkalemia. Is this saying reliable? Is low salt really a "salvage salt"? Experts point out that there is nothing wrong with saying that patients with hyperkalemia should not eat low-sodium salts, but not all people cannot eat low-sodium salts.
Low sodium salts help prevent high blood pressure
According to statistics, in most areas of China, the per capita daily intake of sodium ions is more than 12-15 grams, which is about twice the dietary habits of Westerners, and the daily sodium requirement for adults is only 5-6 grams.
Medical studies have shown that sodium intake in table salt is proportional to blood pressure levels and the prevalence of hypertension. Currently listed salt varieties, most of the sodium ion content is high, some residents in China have high salt intake, which is one of the main causes of hypertension, stroke and coronary heart disease.
According to relevant officials of the Salt Bureau of Quanzhou City, the low-sodium salt currently sold in the market is made of refined iodized salt as the main raw material, and is produced by the method of limiting sodium, potassium, and magnesium, effectively reducing the sodium content in iodized salt. At the same time, there is no difference in taste and ordinary salt, and the effect of reducing sodium ion intake can be achieved without reducing the taste.
According to reports, compared with ordinary edible salt (sodium chloride content ≥98.5%, without potassium chloride), the low sodium salt has low sodium content, and the sodium chloride content is only 70%; it is rich in potassium, and the potassium chloride content reaches 30 %. Potassium ion can relieve the increase of blood pressure caused by too much sodium salt, and has the function of protecting organs such as blood vessels and heart.
Institute of Cardiovascular Diseases, Chinese Academy of Medical Sciences, Department of Epidemiology, Fuwai Hospital, conducted a one-year study on substitution salts in 708 groups of patients with cardiovascular disease, hypertension, and diabetes. Eating low-sodium salt with sodium chloride content of about 75% is lower than normal refined salt with sodium chloride content of 97%, and systolic pressure (high pressure) is reduced by 5.4 mmHg. This clinical trial demonstrated the protective effect of long-term consumption of low sodium salts on cardiovascular function.
Renal insufficiency, Shen Shen, low sodium salt
Will long-term consumption of low sodium salts cause hyperkalemia?
According to reports, healthy people or patients with normal renal function, as long as there is no diuretic potassium sodium discharge, the body will be excreted excess potassium, so that the body's potassium concentration to normal. Lin Weiyuan, director of Department of Nephrology at the Second Affiliated Hospital of Fu Yi Medicine, said that if a person's urine output reaches more than 1000 ml per day, the risk of hyperkalemia after eating low-salt will be reduced.
However, for patients with renal insufficiency, especially those with renal failure, their potassium-removing capacity is very limited. If too many low-sodium salts are consumed, hyperkalemia will be induced. Hyperkalemia is much more harmful than hypernatremia, and can even cause sudden cardiac arrest or sudden death.
Lin Weiyuan pointed out that in online news, there is nothing wrong with saying that “high potassium patients should not eat low-sodium salts”, but if they are generalized to “Everyone can't eat low-sodium salts”, even low-sodium salts are called “ The death of salt was overstated.
In addition, patients with severe type 1 diabetes and burns may also experience hyperkalemia, and these people should not eat low-sodium salts.
Salt intake should be less than 5 grams per day
Experts remind that regardless of which salt you choose, the most important thing is to control your intake. Although low sodium salts are beneficial to the health of most people and control sodium levels, they cannot be "released." According to the standards recommended by the World Health Organization, adults should consume less than 5 grams of salt per day (previously 6 grams) and children's salt should be lower. Regardless of the salt, minimizing sodium intake is the key.
The salty contents of pickles, sauces, fermented bean curd, instant noodles, sausages, cooked foods, salted eggs, and salty breads we eat in our lives are very high. The daily intake of “invisible salts” can easily lead to excessive sodium intake. The easiest way to avoid eating “invisible salts” is to develop good eating habits, not eat or eat salted foods, change cooking methods, and reduce the intake of salt-flavored foods.
What is the best salt to eat? Healthy adults can control their daily salt intake within 6 grams and have no problem eating any salt. However, for some special populations, salt should be selected under the guidance of doctors. For example, patients with thyroid diseases need to eat non-iodized salt; patients with uremia can not eat low-sodium salts.
