Dietary electrolyte balance

The role of these tastes has been nicely summarized Taste is in charge of evaluating the nutritious content of food and preventing the ingestion of toxic substances. Sweet taste permits the identification of energy-rich nutrients, umami allows the recognition of amino acids, salt taste ensures the proper dietary electrolyte balance, and sour and bitter warn against the intake of potentially noxious and/or poisonous chemicals. ... 

Budde RA and Crenshaw TD (2003) Chronic metabolic acid load induced by changes in dietary electrolyte balance increased chloride retention but did not compromise bone in growing swine. J Anim Sci 81 197-208. 

Haydon KD and West JW (1990) Effect of dietary electrolyte balance on nutrient digestibility determined at the end of the small intestine and over the total digestive tract in growing pigs. J Anim Sci 68 2400-2406. 

Early work used the dietary electrolyte balance calculation (Na -I- — Cl, but subsequently it... 

Sodium, potassium and chloride are the primary dietary ions that influence the electrolytic balance and acid-base status, and the proper dietary balance of sodium, potassium and chloride is necessary for growth, bone development, eggshell quality and AA utilization. Potassium is the third most abundant mineral in the body after calcium and phosphorus, and is the most abundant mineral in muscle tissue. It is involved in electrolyte balance and neuromuscular function. The content of potassium in poultry diets is usually adequate. Chloride is present in gastric juice and chlorine is part of the HC1 molecule which assists in the breakdown of feed in the proventriculus. Sodium is essential for nerve membrane stimulation and ionic transport across cell membranes. Signs of sodium, potassium or chloride deficiency include reduced appetite, poor growth, dehydration and increased mortality. 

In the fasting state, 9 L of fluid enters the proximal small intestine each day. Of this fluid, 2 L are ingested through diet, while the remainder consists of internal secretions. Because of meal content, duodenal chyme is usually hypertonic. When chyme reaches the ileum, the osmolality adjusts to that of plasma, with most dietary fat, carbohydrate, and protein being absorbed. The volume of ileal chyme decreases to about 1 L/day upon entering the colon, which is further reduced by colonic absorption to 100 mL daily. If the small intestine water absorption capacity is exceeded, chyme overloads the colon, resulting in diarrhea. In humans, the colon absorptive capacity is about 5 L daily. Colonic fluid transport is critical to water and electrolyte balance. 

The dietary cation-anion difference (DCAD) for ruminants and the electrolyte balance (EB) for monogastrics characterise the acidifying or alkalising potential of a feed material or diet It is a simple calculation integrating the ions that have the greatest influence on the acid-base equilibrium potassium and sodium are alkalising , and chlorine and sulphur are acidifying . Sulphur is not taken into account in the calculation of EB. 

Sodium, potassium, and chloride, as ions (Na, K, and Gl ), are essential to electrolyte balance in body fluids. Electrolyte balance, in turn, is essential for fluid balance, acid-base balance, and transmission of nerve impulses. Table salt is the principal source of sodium and chloride ions, and dietary deficiencies are unlikely. When there is extreme fluid loss through vomiting, diarrhea, or traumatic injury, electrolytes must be supplied to restore their concentration in body fluids. 

Electrolyte balance A 75-year-old man with diabetes, hypertension, and hyperthyroidism who was taking telmisartan 40 mg/day developed hyperkalemia after taking etori-coxib 90 mg/day for 3 days [65 ]. The potassium concentration had previously been stable despite the use of a low salt dietary substitute containing potassium chloride (3.5 g/day). The authors suggested that etoricoxib, by inhibiting prostaglandins, caused an acute renal insult, precipitating hyperkalemia, which was exacerbated by the use of low salt and treatment with telmisartan. 

Sodium chloride [7647-14-5] is an essential dietary component. It is necessary for proper acid—base balance and for electrolyte transfer between the iatra-and extracellular spaces. The adult human requirement for NaCl probably ranges between 5—8 g/d. The normal diet provides something ia excess of 10 g/d NaCl, and adding salt duting cooking or at the table iacreases this iatake. 

Sensory organ function diminishes, most notably the sense of taste, which migh affect dietary intake leading to malnutrition and decreased protein intake with related fluid balance issues, as well as electrolyte imbalance, in addition to anemia that could affect oxygenation and acid-base balance (lactic acidosis). 

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