Sodium dietary sources

Excessive sodium intake (sources may be dietary, IV fluids, and drugs)... 

Calandria evaporator, in sodium chloride solution mining, 22 804 Calcicard, molecular formula and structure, 5 97t, 118t Calciferols, 25 791-793 dietary sources of, 25 793 Calcination, 2 353, 403, 407—410 12 726-727... 

A deficiency of iodine is one of the possible causes of the enlargement of the thyroid gland (goitre). Dietary sources of iodine are often supplemented by iodinated table salt, for which potassium iodide and sodium iodide are used. 

The average Na+ content of the human body is 60 mEq/kg, of which 50% is in extracellular fluid, 40% is in bone, and 10% is intracellular. The chief dietary source of sodium is salt added in cooking. Excess sodium is largely excreted in the urine, although some is lost in perspiration. Gastrointestinal losses are small except in diarrhea. 

The Food and Nutrition Board has removed the three electrolytes from its table of estimated safe and adequate daily dietary intake because sufficient information is not available to establish a recommended amount. The major dietary source of sodium and chloride is table salt (40% sodium and 60% chloride). Physicians still recommend that the intake of sodium be restricted to 1-2 g daily. The recommended intake of chloride is approximately 1.7-5.1 g daily. However, getting enough sodium and chloride is not a problem. In fact, sodium intake in the United States is about 5-7 g/day, far in excess of the 1-2 g/day required by a normal adult. 

For those, undoubtedly the majority even in Western countries, who rely on natural dietary sources of the vitamin, care is needed in culinary practice if much of the ascorbic acid is not to be lost. As seen in Chapter 5 the fine cutting of vegetables releases ascorbic acid oxidase which will destroy the vitamin and the use of excessive water for cooking will leach it out of the food. Overcooking and the addition of sodium bicarbonate, thankfully by now little practised, also destroy the vitamin by oxidation which is particularly rapid in cooking pots made of copper. For the human infant, as for any mammal, mother s milk is a whole food and that includes vitamin C at a level of 3.0-5.5 mg%. Bovine milk is much less rich and needs supplementation for feeding to human infants. 

Sodium free Free of sodium, Zero sodium, Without sodium, Trivial source of sodium, Negligible source of sodium, Dietary insignificant source of sodium The food contains less than 5 mg of sodium per reference amount customarily consumed and per labeled serving... 

Mineral constituents are essential for normal development of humans. As essential elements are not synthesized in body they must be obtained from dietary sources. They play important roles in the metabolic functions. Calcium and phosphorus are essential for bone structure, potassium and sodium are involved in the functions of all organs, iron, copper and manganese are important for enzymatic functions. Cornelian cherry fruits, being rich in essential elements, might be considered as important nutritional supplements. 

Niacin is present in tissues, and therefore in foods, largely as the nicotinamide nucleotides. The post-mortem hydrolysis of NAD(P) is extremely rapid in animal tissues, so it is likely that much of the niacin of meat (a major dietary source of the vitamin) is free nicotinamide. Both nicotinic acid and nicotinamide are absorbed from the small intestine by a sodium-dependent saturable process. 

Fiber components are the principal energy source for colonic bacteria with a further contribution from digestive tract mucosal polysaccharides. Rate of fermentation varies with the chemical nature of the fiber components. Short-chain fatty acids generated by bacterial action are partiaUy absorbed through the colon waU and provide a supplementary energy source to the host. Therefore, dietary fiber is partiaUy caloric. The short-chain fatty acids also promote reabsorption of sodium and water from the colon and stimulate colonic blood flow and pancreatic secretions. Butyrate has added health benefits. Butyric acid is the preferred energy source for the colonocytes and has been shown to promote normal colonic epitheUal ceU differentiation. Butyric acid may inhibit colonic polyps and tumors. The relationships of intestinal microflora to health and disease have been reviewed (10). 

Consider dietary, fluid, and medication sodium sources... 

Lin PH, Aickin M, Champagne C, Craddick S, Sacks FM, McCarron P, Most-Windhauser MM, Rukenbrod F and Haworth L. 2003. Food group sources of nutrients in the dietary patterns of the DASH-Sodium trial. J Am Diet Assoc 103 488-496. 

Elzubeir, E.A. and R.H. Davis. 1988a. Effect of dietary sodium nitroprusside as a source of cyanide on the selenium status of chicks given diets of varying selenium concentration. Brit. Poult. Sci. 29 769-777. 

Nonpharmacologic interventions include cardiac rehabilitation and restriction of fluid intake (maximum 2 L/day from all sources) and dietary sodium (approximately 2 to 3 g of sodium per day). 

Two metabolic balance studies conducted in our laboratory have yielded information relative to the effect of phytate and dietary fiber on calcium bioavailabilty. In the first study, a relatively high intake of dietary fiber was consumed with a 10-fold difference in phytate intake from wheat bran. In the second study three levels of phytate were consumed with a low amount of dephytinized bran as the principal dietary fiber source. The two higher phytate levels in the latter study were attained using sodium phytate. 

In terms of mineral content, potato is best known as an important source of dietary potassium, which plays a fundamental role in acid-base regulation and fluid balance and is required for optimal functioning of the heart, kidneys, muscles, nerves, and digestive systems. Health benefits of sufficient potassium intake include reduced risk of hypokalemia, osteoporosis, high blood pressure, stroke, inflammatory bowel disease (IBD), kidney stones, and asthma. A high intake of potassium and low intake of sodium have been hypothesized to reduce the risk of stroke (Larsson et al., 2008 Swain et al., 2008). However, most American women 31-50 years old consume no more than half of the recommended amoimt of potassium and men s intake is only moderately higher (lOM, 2004). 

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