Five flavors of salt come first, and one hundred flavors of salt come first. Salt, as the most commonly used seasoning in daily life, not only enhances the flavor of food, but also serves as the main source of sodium ions in the human body, playing an important role in maintaining life activities. But the era of 'no salt, no strength' is long gone, and for children and adults, foods with high 'salt' values can pose certain risks. If children consume too much sodium, it can affect their intellectual development, height, kidney function, and increase the burden on the cardiovascular system. They may not control salt from a young age and have a higher likelihood of developing a heavy taste later on. Excessive salt intake is an important cause of hypertension and increases the risk of death from stroke, coronary heart disease, and cardiovascular disease. The "Dietary Guidelines for Chinese Residents (2022 Edition)" suggests that adults should control their daily salt intake within 5 grams. However, there are many "hidden salts" in life, and if one is not careful, they may fall into their "traps", ultimately leading to excessive salt intake. Eating foods that are not salty ≠ low salt content is the source of most sodium. Controlling salt intake is essentially to control sodium intake. In traditional diets, the main source of sodium is table salt. But with the development of the food industry, there are also high levels of sodium in various seasonings and additives nowadays. Neglected high sodium condiments include monosodium glutamate, soy sauce, bean paste, mustard tuber, chicken essence, Fermented bean curd, etc. In addition, many processed foods are high salt foods, such as bread, pizza, grilled chicken, sandwiches, canned products, etc. These foods can have a salty taste. Some foods may not quickly recognize their salty taste, such as dried noodles, which may be considered light when eaten, but salt has already been added during the production process. Even some desserts, in order to enhance their taste, add a lot of salt during the production process, such as cheese, ice cream, pastries, etc., but the strong sweet taste covers the salty taste, deceiving the taste buds. So eating without salt does not mean that the salt content of the food is low. It is important to be vigilant about these hidden salts around you. The high salt foods in daily life are mainly concentrated in the following 10 categories: sauce, pickles, Pickled vegetables, salted eggs, noodle products, salted nuts, salted fish and shrimp and other seafood, processed bean products, potato chips and biscuits, canned products, spices, etc. When shopping for low salt and low sodium foods, it is important to first read the nutrition label and learn to understand the nutritional composition table. Avoid high sodium foods and choose low sodium foods. Firstly, foods with a sodium content exceeding 30% NRV (nutrient reference value) need to be bought and eaten less. Many people may wonder, how to calculate the amount of sodium and salt in food? It's actually very simple. When purchasing food, look at the nutrient reference value of sodium in the nutritional ingredient list. If the sodium content in the ingredient list exceeds 30% NRV, it is recommended to buy less and eat less. Secondly, choose foods with low salt, low salt, or salt free labels. The national standard also makes very clear provisions for low salt or low sodium: the sodium content must be less than 120 mg/100g or 120 mg/100ml; If the sodium content is ≤ 5 milligrams, it is a food without sodium or sodium. When purchasing food, it is recommended to recognize these labels and choose packaged food with lower sodium content as much as possible. In addition, it is best to quit snacks by eating fewer snacks on weekdays. Parents should guide their children to eat less of the "hidden salt rich" in snacks, such as potatoes