Infant Dies from Hypernatremia After Salt Added to Formula
In October 2013, Taiwan witnessed the sudden death of a 3-month-old girl. Investigations later revealed her aunt had repeatedly added salt to her formula, causing the infant's death from hypernatremia.
Experts note that while this case is isolated, many parents hold misconceptions about infant formula use and complementary feeding practices—some of which carry severe risks. Excessive sodium can rupture blood vessels, causing cerebral hemorrhage, seizures, and coma. Prolonged exposure may impair cognitive development.
Simultaneously, excessively high sodium levels in the blood can impair calcium absorption, leading to delayed physical development and stunted growth in infants. Elevated blood sodium also increases the burden on the kidneys, causing cumulative damage over time.
Infants fed formula must receive adequate hydration.
Overly concentrated formula reduces appetite, discourages water intake, and decreases urine output and frequency, indirectly increasing renal strain.
Overly concentrated formula also means excessive protein intake. Combined with reduced fluid intake, non-protein nitrogenous waste from protein metabolism accumulates in the blood plasma, leading to azotemia—a serious threat to the baby's life. The baby's taste preferences may become increasingly salty. Meanwhile, the human body has limited sodium requirements.Before 6 months of age, infants' digestive and renal systems are underdeveloped. Excessive salt intake can overload their kidneys.
According to the Chinese Nutrition Society, infants under 6 months should consume approximately 200mg of sodium daily—equivalent to 0.5g of salt. Breast milk or formula, combined with the body's natural sodium reserves, provides sufficient sodium for growth without additional supplementation.
After one year of age, a small amount of salt may be added to a child's meals, but the total amount must be strictly controlled, not exceeding 1 gram per day. Additionally, parents should minimize adding MSG or chicken bouillon to children's food, as these products also contain high levels of sodium. Furthermore, snacks popular with children, such as cookies and cakes, are "hidden" high-salt foods, and parents should limit their consumption.
Overly Concentrated Formula Poses Significant Risks; Avoid Adding Salt Until After Age 1
Zhang Silai, former Director of Pediatrics at Beijing University of Chinese Medicine's Hospital of Integrated Traditional and Western Medicine, explains that for infants under one year old, sodium ions primarily come from breast milk and formula. The sodium intake from these sources typically meets infants' and toddlers' needs.
However, many parents worry about inadequate nutrition and add excessive formula to the recommended water volume. "This leads to excessive sodium intake. The harm of overly concentrated formula is equivalent to adding salt to it, especially for newborns and infants aged one to two months."
Infants' capillaries are delicate. Consuming overly concentrated formula increases pressure on blood vessel walls, potentially causing damage to cerebral capillaries. Most children begin solid foods between 4 and 6 months. Some parents worry that plain meals lack flavor and won't appeal to their child, leading them to habitually add salt to their food.Zhang Silai cautions against introducing salt too early, recommending waiting until after age one.
She emphasizes that infants and toddlers are far more sensitive to salt than adults. Parents must not gauge salt levels based on their own taste, as children's taste buds are still developing. What tastes appropriate to adults is excessively salty for them.
To cultivate a "light-taste" baby, avoid letting them sample adult meals
To steer children away from "heavy flavors" and maintain a "light-taste" preference, parents must be mindful not to offer adult dishes for babies to taste during feeding.
The key to making meals appealing lies not in heavy seasoning, but in mastering cooking techniques and nutritional knowledge. Opt for steaming, boiling, stewing, or braising over frying. Keep flavors light, using minimal or no seasonings, while ensuring dishes are visually appealing, aromatic, and flavorful to engage children's senses.