Can elderly people with respiratory tract infections consume light soy sauce?

Generally, elderly individuals with mild respiratory infections and no underlying medical conditions may consume a small amount of light soy sauce. However, those with pre-existing conditions such as hypertension or severe symptoms should avoid it. If in doubt, it is advisable to consult a healthcare professional beforehand. Detailed analysis is as follows:

If an elderly person has no chronic conditions such as hypertension or kidney disease, and the respiratory infection is mild—characterized by only slight coughing without fever—and their digestive function remains normal, a small amount of light soy sauce can be used for flavoring during cooking. A limited quantity can enhance the taste of food, improve appetite, and will not significantly increase physiological burden or negatively affect recovery from the infection.

However, if the elderly individual has underlying diseases such as hypertension or chronic kidney disease, or if the respiratory infection is severe (accompanied by high fever, sore throat, or difficulty swallowing), consuming light soy sauce is not recommended. Light soy sauce has a high sodium content, which may elevate blood pressure and increase the metabolic burden on the kidneys. During severe infections, a bland diet is preferred; irritant seasonings like soy sauce might stimulate the respiratory mucosa or impair digestive function, hindering recovery.

Diet during respiratory infection in elderly individuals should be primarily light. Use of light soy sauce, if any, must be strictly limited. Those with pre-existing conditions should prioritize salt-free or low-sodium alternatives. If symptoms such as blood pressure fluctuations or worsened cough occur after consumption, discontinue use immediately, monitor closely, and seek medical advice when necessary.