The five common types of seasonings in the kitchen are "accelerators" of kidney disease, so eat less of them!

1. Salt

1. Harm: Excessive intake of salt can lead to water and sodium retention, increase blood pressure, and increase the burden on the kidneys. The kidneys need to work hard to excrete excess sodium ions, which will damage kidney function in the long run.

2. Recommendation: Patients with kidney disease should strictly control their salt intake to no more than 3 g per day. Avoid eating high-salt foods such as pickled foods and pickles.

2. Soy Sauce

1. Problem: Soy sauce contains high salt content and some additives. Eating a large amount of soy sauce will increase the metabolic pressure on the kidneys and is not conducive to the control of the disease.

2. Note: Reduce the amount of soy sauce used in cooking. You can choose low-sodium soy sauce or use other seasonings to replace part of the soy sauce.

3. Chicken powder and MSG

1. Adverse effects: These seasonings contain high sodium and may affect the electrolyte balance in the body. For patients with kidney disease, they may aggravate symptoms such as edema and high blood pressure.

2. Eating suggestions: Try to use less chicken essence and MSG for seasoning. You can use natural spices such as onion, ginger, garlic, etc. to increase the flavor of food.

4. Chili Sauce

1. Risk factors: Chili sauce usually contains high salt and capsaicin, which may irritate the gastrointestinal tract and kidneys and increase the burden on the kidneys. At the same time, high salt can also cause damage to the kidneys.

2. Control your intake: Kidney disease patients should avoid eating chili sauce. If you really want to eat spicy food, you can choose a small amount of fresh chili for seasoning.

5. Oyster sauce

1. Potential hazards: Oyster sauce contains a certain amount of salt and additives. Excessive consumption will affect kidney health.

2. Reasonable use: Use oyster sauce in moderation in cooking, avoid excessive addition, and pay attention to using it with other low-salt seasonings.

Patients with kidney disease should pay special attention to the intake of these seasonings in their diet and strictly control the dosage to protect kidney function and delay the progression of the disease.