As colder weather drives crowds back to hot pot restaurants, many people view hot pot as a seasonal choice for warming up and boosting nutrition. However, family physician Dr. Chen Xin-Mei cautions that people with chronic conditions, particularly hypertension, need to be careful.
Dr. Chen shared a case of a 50-year-old man with long-term high blood pressure whose readings, previously well-controlled with medication, suddenly spiked to dangerous levels. Upon investigation, doctors discovered the culprit was his habit of blanching vegetables in hot pot broth. While vegetables appear healthy, soaking them in high-sodium soup leads to significant salt intake, causing blood pressure to rise.
Dr. Chen noted that many dialysis patients in Taiwan have underlying diabetes or hypertension, both of which make them highly sensitive to sodium. Although hot pot may taste mild, the sodium content in the broth can be surprisingly high. Patients are often advised to consume plenty of vegetables because potassium helps regulate blood pressure, but immersing them in salty soup can counteract the benefits.
In the patient’s case, his blood pressure had long been around 120 mmHg, but recent readings jumped to 150 mmHg despite adherence to medication and lifestyle routines. After reviewing his diet, it became clear that his frequent hot pot meals, especially the vegetables soaked in soup, were contributing excess sodium.
To address the issue, Dr. Chen recommended blanching vegetables in a bowl of warm water after dipping them in the hot pot, which effectively reduces residual soup and sodium intake. After following this method for a few weeks, the patient’s blood pressure returned to a stable range.
Dr. Chen advises that during hot pot season, individuals with kidney disease or hypertension should be cautious. Besides avoiding drinking the broth, ingredients that absorb soup—such as vegetables, tofu skins, and mushrooms—should be rinsed in water before consumption to lower salt intake and reduce strain on the body.
