Sodium salt

Hyposodium salt is a dietary food commonly used in the diet therapy of arterial hypertension and, more generally, in low sodium diet. In the hyposodic salt we find in fact a more or less important share of potassium chloride, which replaces sodium chloride contained in the traditional table salt; sometimes other substances are also present, added in order to improve the taste of the product.

If used for therapeutic purposes, the hyposodium salt must obviously be taken only after medical indication. Many diseases and some drugs, in fact, decrease the capacity of renal potassium excretion; in this case, increasing the mineral intake in the diet can be very dangerous. For this reason, especially if you suffer from diabetes or heart or kidney failure, it is very important to consult your doctor before using this product. The same applies when taking, for example, potassium-sparing diuretics or ACE inhibitors (amiloride, spironolactone, triamterene, aldactone, eplerenone, captopril). In light of these considerations, the best thing to do would be to educate your palate, gradually reducing the consumption of salt until you eliminate it and / or replace it with spices like oregano, garlic, rosemary, turmeric, chilli, nutmeg, cinnamon and fresh ground pepper.

Finally, remember that in the presence of hypertension it is important not only to reduce the consumption of the traditional sodium chloride (or eventually replace it with the hyposodium salt), but also and above all to decrease the salt "hidden" inside the foods. They are rich, for example, ready-to-eat foods, many frozen foods, fast-foods, canned products, cured meats, tasty cheeses, brines and many sauces. For this reason it is important to get used to reading the nutritional labels and contact a dietician or an expert nutritionist to receive the necessary information. In addition to recommending or not the use of salt, these professionals will be able to create a varied, pleasing and, as far as possible, in line with the customer's eating habits.