Sodium food sources

Sodium and Potassium. Whereas sodium ion is the most abundant cation in the extracellular fluid, potassium ion is the most abundant in the intracellular fluid. Small amounts of K" are requited in the extracellular fluid to maintain normal muscle activity. Some sodium ion is also present in intracellular fluid (see Fig. 5). Common food sources rich in potassium may be found in Table 7. Those rich in sodium are Hsted in Table 8. 

Table 8. Common Food Sources Rich in Sodium and Chloride ...

The majority of mollusks search out food by as yet unknown mechanisms that may be related to the chemical composition of their diet. A recent report of interest is that the muricid gastropod Drupella cornus which is a voracious predator of coral tissue locates its food source Montipora sp. through the presence of water-soluble sodium salts of montiporic acids C and D, 219 and 220, that are released in the mucus of this hard coral species.25... 

Properties Light buff, odorless crystals white when pure discolor on exposure to light and air. Mp 186-187C. Sparingly soluble in cold water soluble in hot water, glacial acetic acid, ethyl acetate. Unstable to ferric salts and oxidizing agents. Derivation Reduction of p-nitrobenzoic acid. Commercially available as the calcium, potassium, and sodium salts. Food source Widely distributed, especially in yeast. 

The Committee concluded that sodium iron EDTA is suitable for use as a source of iron for food fortification to fulfil the nutritional iron requirements, provided that the total intake of iron from all food sources including contaminants does not exceed the PMTDI of 0.8 mg/kg bw (Annex 1, reference 62). Additionally, the total intake of EDTA should not exceed acceptable levels, also taking into account the intake of EDTA from the food additive use of other EDTA compounds. An ADI of 0-2.5 mg/kg bw was previously established for the calcium disodium and disodium salts of EDTA, equivalent to up to 1.9 mg EDTA/kg bw (Annex 1, reference 32). A preliminary exposure assessment based on suggested levels of fortification for sodium iron EDTA indicates that the intake of EDTA in infants and children up to the age of 13 already is at or exceeds the upper limit of the ADI for EDTA. 

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... 

Low sodium, Low in sodium, little sodium, contains a small amount of sodium, low source of sodium The food has a reference amount customarily consumed greater than 30 g and contains 140 mg or less sodium pta-reference amount customarily consumed... 

HIGH SODIUM SOURCES. In order that consumers may intelligently cut back on sodium intake, it is important that they know which foods are high in sodium. Table S-6 lists some of the high sodium foods and gives the precise sodium content of each. 

Sulfur Dioxide and Sulfites. Sulfur dioxide [7446-09-5], SO2, sodium bisulfite [15181-46-1], NaHSO, and sodium metabisulfite [23134-05-6] ate effective against molds, bacteria, and certain strains of yeast. The wine industry represents the largest user of sulfites, because the compounds do not affect the yeast needed for fermentation. Other appHcations include dehydrated fmits and vegetables, fmit juices, symps and concentrates, and fresh shrimp (79). Sulfites ate destmctive to thiamin, and cannot be used in foods, such as certain baked goods, that ate important sources of this vitamin. 

Sodium Intake. Where salt is readily available, most of the world s population chooses to consume about 6,000—11,000 mg of salt or sodium chloride a day so that average daily sodium intake from all sources is 3,450 mg (8,770 mg NaCl) (13). The U.S. EDA s GRAS review puts the amount of naturally occurring sodium in the American diet at 1000—1500 mg/d, equivalent to the amount of sodium in approximately 2500—3800 mg NaCl. Thus the average daily intake of NaCl from food-grade salt used in food processing (qv) and from salt added in cooking or at the table is from 4960—6230 mg NaCl. The requirement for salt in the diet has not been precisely estabUshed, but the safe and adequate intake for adults is reported as 1875—5625 mg (14). The National Academy of Sciences recommends that Americans consume a minimum of 500 mg/d of sodium (1250 mg/d salt) (6,15). 

Iodized Salt. Iodized table salt has been used to provide supplemental iodine to the U.S. population since 1924, when producers, in cooperation with the Michigan State Medical Society (24), began a voluntary program of salt iodization in Michigan that ultimately led to the elimination of iodine deficiency in the United States. More than 50% of the table salt sold in the United States is iodized. Potassium iodide in table salt at levels of 0.006% to 0.01% KI is one of two sources of iodine for food-grade salt approved by the U.S. Food and Dmg Administration. The other, cuprous iodide, is not used by U.S. salt producers. Iodine may be added to a food so that the daily intake does not exceed 225 p.g for adults and children over four years of age. Potassium iodide is unstable under conditions of extreme moisture and temperature, particularly in an acid environment. Sodium carbonate or sodium bicarbonate is added to increase alkalinity, and sodium thiosulfate or dextrose is added to stabilize potassium iodide. Without a stabilizer, potassium iodide is oxidized to iodine and lost by volatilization from the product. Potassium iodate, far more stable than potassium iodide, is widely used in other parts of the world, but is not approved for use in the United States. 

The sohd product and its aqueous solutions are mildly acidic and irritate the skin, eyes, and mucous membranes. The soHd material when moist generates the pungent, irritating odor of sulfur dioxide. Food-grade sodium metabisulfite is permitted ia those foods that are not recognized as sources of vitamin B, with which sulfur dioxide reacts (316) (see Vitamins,THIAMINE). 

A fourth source of brine is obtained through solution mining. Potash is mined in Moab, Utah by solution mining. Much of the food-grade sodium chloride in the United States, Europe, and other parts of the world is solution mined. Large beds of potassium salts in Canada and trona beds in Wyoming and California are being solution mined. 

Micro-organisms are rich in protein. Microbial cells can contain as much protein as conventional foods. Bacteria can contain 60-65% (as a % of dry weight) protein whereas fungi and algae contain about 40%. In addition, microbial cells can be a rich source of fibre, unsaturated fats, minerals and vitamins. They are low in saturated fats and sodium. 

This chapter reviews recent experimental evidence of a bacterial source of sodium channel blockers, principly TTXs. These findings support the hypothesis that procaryotic organisms produce TTXs which contaminate oceanic food chains. 

The sodium and calcium salts of EDTA (ethylenediaminetetraacetic acid, Fig. 9.3.1.) are common sequestrants in food products. A three-dimensional representation of EDTA is shown in color Fig. 9.3.2. The EDTA ion is an especially effective sequestrant, forming up to six coordinate covalent bonds with a metal ion. These bonds are so named because a lone pair of electrons on a single atom serves as the source of the shared electrons in the bond between the metal ion and EDTA. The two nitrogen atoms in the amino groups and the oxygen... 

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. 

The maximum amounts of vegetable food protein flours that can be substituted in bread without affecting loaf volume and texture are 5-10% (depending upon the source), and 18-20% can be substituted in cookies without affecting spread and surface characteristics (26). The quantity of vegetable protein flour that can be accommodated in bread can be increased substantially by pre-toasting and by the use of approximately 1.5% sodium stearoyl 2-lactylate (28) and other emulsifiers. 

The main sources of vitamin C are green vegetables and citrus fruit. Animal tissue contains vitamin C, mainly in the kidneys and liver. The level of vitamin C in food is rapidly reduced during cooking or storage due to oxidation or water dissolution. It is added to food as an antioxidant (with no specified limit on the level of use) or as a supplement (with a maximum recommended daily intake of 3000mg/day). The forms admitted are L-ascorbic acid (AA), L-ascorbyl 6-palmitate, sodium, calcium, or potassium L-ascorbate [403]. 

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