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ELECTROLYTE BALANCE IN YOUR BODY: SODIUM
About half of the body sodium is found in the extracellular fluid. Another 40 per cent is present in bone, and not over 10 per cent in the intracellular fluid- Sodium helps to maintain the fluid and acid-base balance of the body; ? the transmission of nerve impulses; in the absorption of glucose; in the relaxation of muscle cells; and in the maintenance of permeability of cell membranes.
Utilization
Sodium in the diet is almost completely absorbed from the gastrointestinal tract. Any excess is rapidly excreted in the urine. A person who is perspiring heavily will lose much sodium through the skin. The amount of sodium that is excreted is regulated by adrenal hormones that exert control over the kidneys. When the sodium intake is high, the excretion by the kidneys is increased; but if the body stores of sodium, or the dietary supply is low, only traces of sodium will be excreted.
Sources
A typical American diet based on the Four Food Groups would furnish about 500 gm sodium, if no salt or other sodium-containing compound were added. About three fourths of this sodium is present in foods from the milk and meat groups. With a few exceptions, the fruit-vegetable and bread-cereal groups are low in sodium.
The chief source of sodium in the diet is salt. It is used not only in food preparation, but it is present in considerable amounts in many processed foods such as ham, bacon, luncheon meats, smoked poultry and fish; pickles, olives; catsup, meat sauces, relishes; snack foods such as potato chips, pretzels, and many crackers. Other sodium compounds such as monosodium glutamate (MSG), baking powder, and baking soda also contribute important amounts of sodium.
Requirement
For the normal healthy adult the sodium requirement is quite low – about 500 mg (1250 mg salt). Greater intakes would be needed by laborers or athletes engaged in vigorous physical activity in very hot, humid climates.
Salt is an acquired taste. The sodium intake of Americans varies widely from about 3 to 8 gm (7.5 to 20 gm salt). This is far in excess of needs.
Clinical problems
In some individuals a high intake of salt over a lifetime is believed to increase the likelihood of hypertension. Most physicians recommend that their patients who have hypertension reduce their sodium intake 0 about 2 to 3 gm per day (5 to 7 gm salt). This moderate restriction is in edition to any anti-hypertensive medications that are prescribed.
The Dietary Goals propose that all persons restrict their salt intake to 5 gm daily. This permits light salting of food in its preparation. Although such restriction of salt over a lifetime might reduce the risk of hypertension, there is no guarantee that such benefit would take place. On the other hand, this level of restriction is a safe approach and still permits a palatable diet.
When the kidney or heart is not functioning normally, sodium may accumulate in the tissues and water will also be held (edema). Dietary deficiency of sodium does not occur. However, excessive perspiration, severe vomiting or diarrhea, or diseases of the adrenal gland may lead to depletion of body sodium.
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