The importance of salt in people's daily life is self-evident, but excessive intake of salt may also lead to chronic diseases such as hypertension. In recent years, with the continuous improvement of people's health awareness, "salt reduction" has become a new lifestyle. Recently, the major domestic e-commerce platforms have launched online promotion activities for the New Year's Festival. The food labeled "salt reduction", such as salt reduced soy sauce, salt reduced pickles, and salt reduced oyster sauce, is very popular with consumers. Since it is a salt reduced food, there is less salt in it. Is it possible to eat it with open stomach? In this regard, the reporter of Science and Technology Daily interviewed Ruan Guangfeng, director of Science and Technology Communication Department of Kexin Food and Health Information Exchange Center. The sodium content of salt reduced food is not necessarily less. The main component of common salt is sodium chloride. Many consumers think that salt reduced food is low sodium food, which is totally wrong, because the sodium content of some salt reduced food is not necessarily low. The reporter found through investigation that on the nutrition label of the outer package of some salt reduced food, the sodium content per hundred grams of food even exceeded 2000 mg, which was close to the daily sodium content required by the human body (2000 to 2500 mg). Why is there so much sodium in salt reduced food? Ruan Guangfeng told the reporter that this is because "the state has no unified standard for sodium content of salt reduced food", and the specific amount of salt reduction depends on industry self-discipline. The reporter learned that according to China's General Principles for Nutrition Labeling of Prepackaged Food, compared with reference food, the sodium content of food that claims to have reduced sodium (salt) content must be reduced by more than 25%. To put it simply, if a food wants to claim "salt reduction", it is only necessary to find a familiar food of the same kind for benchmarking, so that the sodium content of the salt reduced food is more than 25% lower than that of the standard food. In other words, salt reduction is a relative percentage, not an absolute value. If the sodium content of the standard food is too high, even if the sodium content is reduced by more than 25%, the sodium content of the salt reduced food may still be high. "In addition, the taste of salt reduced food may also allow consumers to inadvertently consume more salt." Ruan Guangfeng added that many consumers pay attention to the taste when choosing food. Some salt reduced condiments have average salt reduction, but the taste may be much lighter, which leads to people putting more salt reduced condiments in cooking to achieve a satisfactory taste. "For example, in recent years, salt reduced soy sauce is very popular, but its taste will be worse. It used to taste like a spoonful of soy sauce, but now it may need to put 2 to 3 spoonfuls. In this way, the total salt intake may be increased." Experts who are optimistic about the nutrition label for low sodium food remind that scientific salt reduction needs to start from the "source" and try to buy low sodium food. "Low sodium is not salt reduction." Ruan Guangfeng emphasized that "according to the requirements of the General Principles for the Nutrition Labelling of Prepackaged Foods, only foods with sodium content less than or equal to 120 mg per 100 grams can be called low sodium foods. Therefore, salt reduced foods are not necessarily low sodium foods; on the contrary, many salt reduced foods still belong to the category of high sodium foods." Identifying which foods belong to low sodium foods, in the final analysis, should focus on the sodium content itself. Nutrition label on the packaging bag of prepackaged food