The warning comes as many chronic kidney disease patients in Taiwan are exacerbating their condition by habitually consuming strong, flavorful condiments, according to Health 2.0.

Among the condiments recently highlighted by Doctor Hung, spicy fermented bean paste is identified as the most harmful. Each 100 grams of this paste contains 7,000 mg of sodium, equivalent to 17.5 grams of salt. This amount is three times the daily recommended intake by the World Health Organization (WHO). Additionally, the paste contains significant levels of organic and inorganic phosphorus, which can irritate the digestive tract and place immense metabolic stress on excretory organs.

A notable case involves Zhang, 65, a patient with stage 3 chronic kidney disease. Despite avoiding refined salt, he regularly consumed fermented soybean paste with every meal, believing it to be a healthy option. Within 3 months, his blood creatinine and phosphorus levels surged, his blood pressure consistently exceeded 180 mmHg, and he developed severe leg edema. Only after discontinuing this habit, as advised by his doctor, did Zhang's kidney function indicators show significant improvement.

Doctor Hung explains that the destructive power of these condiments stems from their high sodium and inorganic phosphorus content. A 2022 study published in the journal Hypertension confirmed that prolonged, excessive sodium intake directly compromises the kidney's glomerular filtration barrier. Furthermore, inorganic phosphorus found in preservatives in industrial sauces boasts a nearly 100% absorption rate into the body. This leads to vascular calcification and elevates the risk of cardiovascular mortality.

Illustration photo: Silva International.

The other 4 dangerous condiments on the list are dark soy sauce, ketchup, satay sauce, and salad dressing. Dark soy sauce contains 5,000 mg of sodium per 100 grams, along with phosphate-based caramel coloring that is difficult to metabolize. Ketchup, despite its name, often contains minimal tomato but is high in sugar, salt, and high-fructose corn syrup, impacting both blood sugar and blood pressure. Satay sauce, naturally rich in potassium and phosphorus from dried seafood, can cause blood phosphorus levels to spike when combined with food additives. Salad dressing, beyond its high-calorie count, contains chemical thickeners and emulsifiers that overtax the kidney's filtration system.

To protect the excretory system, experts recommend that individuals, especially those aged 35 and above showing early signs of kidney function decline, strictly monitor their condiment consumption. Prioritizing fresh, unprocessed foods and limiting industrial sauces are crucial steps to halt the progression of kidney failure and mitigate dangerous cardiovascular complications.

Binh Minh (According to Health 2.0)