Post Date December, 02 2023
In recent years, with the increasing attention paid to hypertension, low sodium salts have occupied most of the salt shelves in supermarkets, appearing on more and more people's dining tables. What everyone doesn't know is that low sodium salts are not suitable for everyone, and kidney disease patients need to use low sodium salts with caution.
Introduction to Low Sodium Salts: Low sodium salts are made from sodium chloride (NaCl) and potassium iodate (KIO3), which used to be potassium iodide (KI) and currently potassium iodate. A certain amount of potassium chloride and magnesium sulfate are added to improve the balance of sodium, potassium, and magnesium in the body. Eating low sodium salts can reduce the risk of hypertension and cardiovascular disease. Therefore, low sodium salts are most suitable for long-term use by middle-aged and elderly people, as well as patients with hypertension and heart disease. If kidney disease patients have hypertension and edema, they should indeed eat a low sodium diet, but it is not recommended to eat low sodium salts.
This is because low sodium salts contain a large amount of potassium, which cannot be effectively excreted from the body when kidney function is impaired in kidney patients. Accumulation in the body can cause hyperkalemia, which can easily lead to symptoms such as arrhythmia, limb numbness and fatigue. Severe hyperkalemia can even endanger life and may lead to cardiac arrest. As kidney function gradually decreases, the risk of hyperkalemia also increases. Hyperkalemia is not uncommon in patients with renal failure, whether they have not yet undergone dialysis or have already undergone hemodialysis or peritoneal dialysis. When doctors inquire about the cause of hyperkalemia during outpatient visits, low sodium salt is a hidden risk factor that is easily overlooked by everyone. Patients often know that bananas, oranges, green leafy vegetables, and other foods are high in potassium, but they do not notice that the low sodium salt on the table is also one of the high potassium foods. Only in a small number of patients with persistent hypokalemia and poor eating habits who require oral potassium supplementation therapy and consume more potassium rich foods, can low sodium salts be considered. However, regular blood potassium levels should be tested to avoid hyperkalemia.
Therefore, kidney disease patients should not assume that a low sodium diet is beneficial and take low sodium salts for granted. Instead, they need to consult a doctor and, under their guidance, combine their blood potassium levels and kidney function to decide whether to take low sodium salts.
Rumors shattered:
Crayfish is a type of insect that has been treated with corpses and is never eaten by foreigners.
Truth: The real name of crayfish is "Klinefelter crayfish", which is a type of freshwater shrimp. Most of the heavy metals it ingests are transferred to the shell, and as it grows and sheds, these heavy metal toxins are removed from the body, so heavy metals may not exceed the limit. Japan brought crayfish to China around 1929, but the War of Resistance Against Japan had not yet broken out. Nanjing and the anniversary area were not Japanese occupied areas and there was no disposal of corpses. Crayfish is a common cooking ingredient in the United States, and 90% of crayfish in the European market comes from China.
