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Chapter 09
Nutrients Involved inFluid and Electrolyte Balance
Fluid & Electrolyte Balance: Lecture OutlineFluid & Electrolyte Balance: Lecture Outline
• Fluid– Intracellular vs.
Extracellular Fluid• Electrolytes
– Acid-Base Balance• Water
– Functions– Balance– Intake & Output– Sources
• Electrolyte Minerals– Sodium (Na)– Potassium (K)– Chloride (Cl)
• Nutrition and Your Health– Minerals and
Hypertension
Fluid and Electrolyte Balance:Fluid and Electrolyte Balance:Intracellular vs. Extracellular FluidIntracellular vs. Extracellular Fluid
•• Cell membranes are permeableCell membranes are permeable
•• Intracellular Fluid:Intracellular Fluid:
–– Water found inside the cellWater found inside the cell–– Accounts for 63% of body fluidAccounts for 63% of body fluid
•• Extracellular Fluid:Extracellular Fluid:
–– Water outside the cell is located in either:Water outside the cell is located in either:•• Fluid portion of blood (plasma) & lymph (7%) orFluid portion of blood (plasma) & lymph (7%) or•• Interstitial fluid, the fluid between cells (30%)Interstitial fluid, the fluid between cells (30%)
Water Movement Between Fluid Compartments
Digestive tract
Bloodstream BloodstreamTissue fluid Lymph
Intracellularfluid
Fluid and Electrolyte Balance:Fluid and Electrolyte Balance:Ion Concentration & ElectrolytesIon Concentration & Electrolytes
•• Ion concentration controls how much Ion concentration controls how much water is inside vs. outside of cellswater is inside vs. outside of cells
•• Ions dissolve in water and are Ions dissolve in water and are positively (+) or negatively (positively (+) or negatively (--) charged) charged
•• Charged ions transfer electrical Charged ions transfer electrical current and are called current and are called electrolyteselectrolytes
Fluid and Electrolyte Balance:Fluid and Electrolyte Balance:ElectrolytesElectrolytes
The primaryThe primaryextracellular ions are:extracellular ions are:
•• Sodium (NaSodium (Na++))
•• Chloride (Chloride (ClCl--))
The primary The primary intracellular ions are:intracellular ions are:
•• Potassium (KPotassium (K++))
•• Phosphate (POPhosphate (PO44--))
K+ HPO4=
Mg++
Protein
HCO3–
Cl–Na+
Na+
Ca++
HCO3–
SO4–
Cl– Organic acids
Negatively (–) charged electrolytesPositively (–) charged electrolytes
Extracellular Fluid
SO–4
Protein
Organic acids
HPO4–
Mg++Ca++ K+
Positively (+) charged electrolytes Negatively (–) charged electrolytes
Intracellular Fluid
OsmosisOsmosis
•• Passage of water from a low electrolyte Passage of water from a low electrolyte concentration to an area of high electrolyte concentration to an area of high electrolyte concentrationconcentration
–– If solute concentration inside cell is greater than If solute concentration inside cell is greater than outside: water flows in, causing the cell to swelloutside: water flows in, causing the cell to swell
–– If concentration outside cell is greater than inside: If concentration outside cell is greater than inside: water flows out, causing the cell to shrinkwater flows out, causing the cell to shrink
Electrolytes & Nerve FunctionElectrolytes & Nerve Function
•• Electrolytes control nerve impulse Electrolytes control nerve impulse conductionconduction
•• All membranes can pump sodium (NaAll membranes can pump sodium (Na++) from ) from inside to outside the cellinside to outside the cell
•• When NaWhen Na++ is pumped out of the cell, Kis pumped out of the cell, K++
enters to balance lose of + charged Naenters to balance lose of + charged Na++
•• Inside of cell then has slight Inside of cell then has slight –– chargecharge
•• Difference in charge allows for nerve Difference in charge allows for nerve impulse transmissionimpulse transmission
Copyright © The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
K+
Cell body Nerve fiber
(a) Resting state
Direction of nerve impulse
(b) Depolarization
(c) RepolarizationPump
Na+
Na+
+ + + + - - - -- - - - -
- - - - - - - -+ + + - -
- - - - - - - -- - - - -
Electrolytes & AcidElectrolytes & Acid--Base BalanceBase Balance
•• pH is determined by concentration of pH is determined by concentration of HH++ ionsions
•• Acids are produced as byproduct of Acids are produced as byproduct of nutrient metabolismnutrient metabolism
•• Acids must be neutralized to maintain Acids must be neutralized to maintain pHpH
•• Normal extracellular pH: 7.4Normal extracellular pH: 7.4
Electrolytes & AcidElectrolytes & Acid--Base Balance: AcidosisBase Balance: Acidosis
•• Body accumulates too much acid Body accumulates too much acid →→ acidosisacidosis
•• Acidosis = pH below 7.35Acidosis = pH below 7.35
•• Symptoms: disorientation & fatigueSymptoms: disorientation & fatigue
•• Can occur in:Can occur in:
–– Poorly controlled diabetesPoorly controlled diabetes–– StarvationStarvation–– DiarrheaDiarrhea–– Excessive COExcessive CO22 production (ex: production (ex:
emphysema)emphysema)
Electrolytes & AcidElectrolytes & Acid--Base Balance: AlkalosisBase Balance: Alkalosis
•• When body loses too much acid When body loses too much acid →→ alkalosisalkalosis
•• Less often than acidosis, still criticalLess often than acidosis, still critical
•• Alkalosis = pH above 7.45Alkalosis = pH above 7.45
•• Symptoms: agitation & dizzinessSymptoms: agitation & dizziness
•• Can occur in:Can occur in:–– Diuretic useDiuretic use–– VomitingVomiting–– Breathing off too much OBreathing off too much O22 (ex: pneumonia (ex: pneumonia
or altitude sickness)or altitude sickness)
Buffers Resist Change in pHBuffers Resist Change in pH
•• Two classes of buffers / chemical or physiologicTwo classes of buffers / chemical or physiologic
•• Proteins are buffers: may bind & release HProteins are buffers: may bind & release H++ to control pHto control pH
•• Respiratory system is buffer: can Respiratory system is buffer: can ↑↑ or or ↓↓ amount of CO2 amount of CO2 exhaled during breathing exhaled during breathing
•• Electrolytes function in the kidneys to help buffer: they Electrolytes function in the kidneys to help buffer: they control release of acid & base in urine to maintain pH control release of acid & base in urine to maintain pH (exchange H+ for another (exchange H+ for another cationcation / in process excrete H+ to / in process excrete H+ to remove H+ from body)remove H+ from body)
1717
Some Words About WaterSome Words About Water……
•• HH22O: 2 molecules of Hydrogen, 1 OxygenO: 2 molecules of Hydrogen, 1 Oxygen
•• Most abundant molecule in your bodyMost abundant molecule in your body
•• Your body can lose water through lungs, Your body can lose water through lungs, skin, urine and fecesskin, urine and feces
•• Your body cannot store waterYour body cannot store water
•• Universal Universal solventsolvent: where other substances : where other substances can dissolvecan dissolve
Functions of WaterFunctions of Water• Medium for chemical reactions
• Participates in chemical reactions
• Distributes nutrients to cells
• Removes waste products from cells
• Lubricant for joints
• Moistens organs, GI tract, eyes, skin
• Maintains body temperature
• Maintains blood volume
Functions of WaterFunctions of Water
Acid-basebalance
Chemicalreactions
Lubricant
Distribution ofnutrients
Temperatureregulation
Removal of wasteproducts
Component ofbody fluids
2121
Water is the Main Constituent of the BodyWater is the Main Constituent of the BodyCopyright © The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
74 pounds of water (57%)
17 pounds of protein (13%)
32 pounds of fat (25%)
7 pounds of minerals (5%)
1 pound of glycogen (<1%)
105 pounds of water (62%)
27 pounds of protein (16%)
27 pounds of fat (16%)
10 pounds of minerals (6%)
1 pound of glycogen (<1%)
Healthy Man (170 pounds) Healthy Woman (130 pounds)
© Digital Vision / Getty Images RF
Functions of Water:Functions of Water:Temperature RegulationTemperature Regulation
•• When overheated:When overheated:
–– Body perspiresBody perspires–– Sweat evaporates Sweat evaporates
through poresthrough pores–– Heat energy removed Heat energy removed
from skinfrom skin–– Body is cooledBody is cooled
Functions of Water:Functions of Water:Transports NutrientsTransports Nutrients
•• Transports nutrients to cellsTransports nutrients to cells
•• Removes waste products Removes waste products from cellsfrom cells
Functions of Water:Functions of Water:Transports Nutrients Transports Nutrients (1 of 2)(1 of 2)
•• Protein Protein
–– Protein breakdown produces HProtein breakdown produces H22O & COO & CO22
–– Nitrogen part of protein canNitrogen part of protein can’’t be used for t be used for energy energy –– has to be excreted as ureahas to be excreted as urea
–– ↑↑ protein intake requires protein intake requires ↑↑ water intakewater intake
Functions of Water:Functions of Water:Transports Nutrients Transports Nutrients (2 of 2)(2 of 2)
• Sodium
– ↑ sodium consumption = ↑ sodium excretion in urine
• Note: Amount of urine produced is determined primarily by
– excess protein / deaminate & excrete nitrogen– excess sodium / retain water / increase blood
pressure / renin inhibits aldosterone & sodium excreted from kidneys
Functions of Water:Functions of Water:Urine ProductionUrine Production
•• Typical urine production: 1Typical urine production: 1--1.5 liter1.5 liter
•• Less than 500 ml (2 cups) = concentrated Less than 500 ml (2 cups) = concentrated urine & urine & ↑↑ work by kidneyswork by kidneys
•• Best way to determine adequacy of fluid Best way to determine adequacy of fluid intake is to observe urine color:intake is to observe urine color:
–– Clear or light yellow is good hydrationClear or light yellow is good hydration–– Dark yellow and pungent is poor hydrationDark yellow and pungent is poor hydration
Functions of Water:Functions of Water:Urine ProductionUrine Production
Functions of Water: LubricantFunctions of Water: Lubricant
• Water-based lubricants include:
– Saliva: helps food pass from esophagus → stomach
– Mucus: protective coating through GI tract & lungs
– Lubricating fluids in knees & other joints
– Cerebral spinal fluid: spinal cord & brain
– Amniotic fluid
Water BalanceWater Balance
•• Muscle is 73% waterMuscle is 73% water
•• Adipose tissue is 10Adipose tissue is 10--20% water20% water
•• Bone is approximately 20% waterBone is approximately 20% water
•• Human body contains 50Human body contains 50--70% water70% water
•• As fat content As fat content ↑↑, % of lean tissue , % of lean tissue ↓↓ & total body water & total body water ↓↓
•• Extremely lean athletes = 70% body waterExtremely lean athletes = 70% body water
Water Balance:Water Balance:Increased Fluid NeedsIncreased Fluid Needs
•• AthletesAthletes
•• FeverFever
•• VomitingVomiting
•• DiarrheaDiarrhea
•• Older adultsOlder adults
•• Hot humid conditionsHot humid conditions
Water Balance:Water Balance:ThirstThirst
•• Controlled by your hypothalamusControlled by your hypothalamus
•• Thirst is an indicator you are Thirst is an indicator you are already dehydratedalready dehydrated
•• Hypothalamus sensitivity Hypothalamus sensitivity ↓↓ with with age = age = ↑↑ risk for dehydration in risk for dehydration in elderlyelderly
Water Balance:Water Balance:Hormones Hormones (1 of 2)(1 of 2)
•• AntidiureticAntidiuretic hormone (ADH)hormone (ADH)
–– Secreted by pituitary gland Secreted by pituitary gland when blood volume is when blood volume is ↓↓
–– Tells kidneys to Tells kidneys to ↓↓ water water excretion which in turn excretion which in turn ↑↑ blood blood volumevolume
Water Balance:Water Balance:Hormones Hormones (2 of 2)(2 of 2)
•• AldosteroneAldosterone
–– Produced by adrenal glandsProduced by adrenal glands
–– Tells kidneys to conserve sodium & waterTells kidneys to conserve sodium & water
Water Balance:Water Balance:DehydrationDehydration
• 1-2% body water loss → feeling of thirst
• 4% loss → tired, dizzy, headache
• 10% loss → heat tolerance ↓ & weakness
• Dehydration leads to:– Kidney failure– Coma– Death
Dehydration, Thirst, and Rehydration
The Effects of DehydrationThe Effects of DehydrationCopyright © The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
Bod
y w
eigh
t los
t (%
)
8
6
4
2
0
Stronger thirst, vague discomfort and sense of oppression, loss of appetite,increasing hemoconcentration.
Thirst.
Less movement.Lagging pace, flushed skin, impatience; in some, weariness and sleepiness,apathy; nausea, emotional instability.
Tingling in arms, hands, and feet; stumbling, headache; heat exhaustion(symptoms: faintness, dizziness, fatigue, nausea, headache, increased bodytemperature, pulse, and respiratory rate).
Labored breathing, dizziness, cyanosis (bluish color of skin caused bypoor oxygen flow in body).Indistinct speech.Increasing weakness, mental confusion.
Muscle cramps; inability to balance with eyes closed; general incapacity.Delirium and wakefulness; swollen tongue.Circulatory insufficiency; marked hemoconcentration and decreased bloodvolume; failing kidney function.
Increasing risk of death, especially if associated with illness or extreme heatand exercise.
> 10
10
Water IntakeWater Intake
•• Water AI for women: Water AI for women: –– 2.7 liters/day (11 cups)2.7 liters/day (11 cups)
•• Water AI for men: Water AI for men: –– 3.7 liters/day (15 cups)3.7 liters/day (15 cups)
•• Water comes from food & waterWater comes from food & water–– Fluid needs for women are therefore:Fluid needs for women are therefore:
•• 2.2 liters (9 cups)2.2 liters (9 cups)
–– Fluid needs for men are therefore:Fluid needs for men are therefore:•• 3 liters (13 cups)3 liters (13 cups)
Water Intake:Water Intake:Water Content of FoodsWater Content of Foods
3838
100%75%50%25%0%
% water by weight
BeerJam
HoneyChicken
SteakMilk
ButterOrange
AppleBananaTomatoLettucePotatoBread
Crackers
Key:GrainsVegetablesFruitsDairyProteinOils
ChooseMyPlate.gov
© Digital Vision / Getty Images RF
Water LossWater Loss
•• Through skin as perspirationThrough skin as perspiration
•• From lungsFrom lungs
•• Small amount lost in fecesSmall amount lost in feces
Fluid BalanceIntake
2,500 mL/dayOutput
2,500 mL/day
Metabolic water200 mL
Feces200 mL
Expired air300 mL
Cutaneoustranspiration
400 mL
Sweat 100 mL
Urine1,500 mL
Drink1,600 mL
Food700 mL
Copyright © The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
Water BalanceWater Balance
Sources of WaterSources of Water
•• EPA regulates public water suppliesEPA regulates public water supplies
•• FDA regulates bottled waterFDA regulates bottled water
•• Safety: Safety:
–– bottled water and tap water are similar bottled water and tap water are similar in safetyin safety
–– bottled water is processed from tap bottled water is processed from tap waterwater
–– bottled water does not contain fluoridebottled water does not contain fluoride
Nutrients Involved in Fluid Nutrients Involved in Fluid and Electrolyte Balanceand Electrolyte Balance
•• Sodium (Na)Sodium (Na)•• Potassium (K)Potassium (K)•• Chloride (Chloride (ClCl))
Sodium (NaSodium (Na++))
•• Table salt = sodium chloride = Table salt = sodium chloride = NaClNaCl
–– 40% sodium40% sodium–– 60% chloride60% chloride
•• 1 tsp of salt = 2,400 mg sodium1 tsp of salt = 2,400 mg sodium
Sodium: FunctionsSodium: Functions
•• Adds flavor to foodsAdds flavor to foods
•• Preserves foodPreserves food
•• Helps maintain fluid balanceHelps maintain fluid balance
•• Helps nerve impulse conductionHelps nerve impulse conduction
•• Helps absorption of some Helps absorption of some nutrients (ex: glucose)nutrients (ex: glucose)
Sodium: DeficiencySodium: Deficiency
•• Groups at risk:Groups at risk:
–– Low sodium dietLow sodium diet–– Excessive sweating Excessive sweating
(ex: athletes)(ex: athletes)–– Persistent vomiting or Persistent vomiting or
diarrheadiarrhea
•• Symptoms:Symptoms:
–– Muscle crampsMuscle cramps–– Nausea and vomitingNausea and vomiting–– DizzinessDizziness–– Shock Shock –– ComaComa
Sodium: Nutrient NeedsSodium: Nutrient Needs
•• DRI:DRI:–– For adults under age 51: 1,300 mg/dayFor adults under age 51: 1,300 mg/day–– For adults aged 51For adults aged 51--70: 1,300 mg/day70: 1,300 mg/day–– For adults aged 71+: 1,200 mg/dayFor adults aged 71+: 1,200 mg/day
•• Average American consumption:Average American consumption:–– 2,300 2,300 -- 4,700 mg/day4,700 mg/day
•• DV on food labels based on:DV on food labels based on:–– 2,400 mg/day2,400 mg/day
•• To lower blood pressure:To lower blood pressure:–– 2,000 mg/day or less2,000 mg/day or less
Sodium Intake: 2010 Dietary Sodium Intake: 2010 Dietary Guidelines for AmericansGuidelines for Americans
•• <2,300 mg per day: <2,300 mg per day: –– General populationGeneral population
•• <1,500 mg per day:<1,500 mg per day:–– African AmericansAfrican Americans–– MiddleMiddle--aged or older adultsaged or older adults–– Those with hypertension, Those with hypertension,
diabetes or chronic kidney diabetes or chronic kidney diseasedisease
Food Sources of SodiumFood Sources of Sodium
•• High sodium foods:High sodium foods:
–– Packaged foodsPackaged foods–– Processed foodsProcessed foods–– Fast foodFast food–– Canned foodsCanned foods–– Frozen, ready Frozen, ready
prepared foods (ex: prepared foods (ex: pizza)pizza)
•• Low sodium foods:Low sodium foods:
–– Fruits & vegetablesFruits & vegetables–– Whole grainsWhole grains–– Meats w/o saucesMeats w/o sauces–– Unprocessed foodsUnprocessed foods
Food Sources of SodiumFood Sources of Sodium
* For adults; see the DRI table in the back of this book forage-specific recommendations.
ProteinDairyFruitsVegetablesGrains
Key:
Adult Male and FemaleAI = 1500 milligrams
Daily Value = 2400 milligrams%AI
Food Itemand Amount
SodiumContent
(milligrams)
AI*
Pepperoni pizza , 2 slices
Ham, sliced, 1 ounce
Chicken noodle soup,canned, 1 cup
V8 vegetable juice, 8 ounces
Macaroni salad, ½ cup
Hard pretzels, 1 ounce
Hamburger with bun, 1 each
Green beans, canned, ½ cup
Saltine crackers, 6 each
Cheddar cheese, 1 ounce
Peanut butter, 2 tablespoons
Nonfat milk, 1 cup
Seven-grain bread, 1 slice
Animal crackers, 1 ounce
Grape juice, 1 cup
1500
2045
1215
1106
620
561
486
474
390
234
176
156
127
126
112
10 1%
7%
8%
8%
10%
12%
16%
26%
32%
32%
37%
41%
74%
81%
136%
ChooseMyPlate.gov
100%
Added to foods duringfood processing or in
restaurant meals
77%
12%
6%
5%
Added to foods duringcooking at home
Added to food at the table
Present in foods naturally
Sodium in food
Sodium: ExcessSodium: Excess
•• ↑↑ urine output & can lead to dehydrationurine output & can lead to dehydration–– Normal 5g excreted dailyNormal 5g excreted daily–– Hypertension decreases Hypertension decreases reninrenin result in result in uptoupto
25g excreted daily25g excreted daily
•• ↑↑ blood pressure indicates high sodiumblood pressure indicates high sodium
•• UL: UL: 2,300 mg/day2,300 mg/day
–– Note that the DV (2,400 mg) is > ULNote that the DV (2,400 mg) is > UL–– Healthier goal: aim for the AI (1,500 mg)Healthier goal: aim for the AI (1,500 mg)
Potassium (K): FunctionsPotassium (K): Functions
•• Water BalanceWater Balance
•• Nerve impulse transmissionNerve impulse transmission
•• Principal positively charged Principal positively charged intracellular ionintracellular ion
•• ↑↑ potassium intake can help potassium intake can help ↓↓ BPBP
Potassium: DeficiencyPotassium: Deficiency
•• Can be caused from:Can be caused from:
–– Chronic diarrheaChronic diarrhea–– VomitingVomiting–– Laxative abuseLaxative abuse–– Alcohol abuseAlcohol abuse–– Eating disordersEating disorders–– Very low calorie dietsVery low calorie diets
•• Symptoms include:Symptoms include:
–– Loss of appetiteLoss of appetite–– Muscle crampsMuscle cramps–– ConfusionConfusion–– ConstipationConstipation–– Irregular heart beatIrregular heart beat
Potassium: Nutrient NeedsPotassium: Nutrient Needs
•• AI for adults:AI for adults:
–– 4,700 mg4,700 mg
•• DV used on labels:DV used on labels:
–– 3,500 mg3,500 mg
•• Typical North American consumption:Typical North American consumption:
–– 2,0002,000--3,000 mg/day3,000 mg/day
Food Sources of PotassiumFood Sources of Potassium
•• Unprocessed foodsUnprocessed foods
–– FruitsFruits–– VegetablesVegetables–– MilkMilk–– Whole grainsWhole grains–– Dried beansDried beans–– meatsmeats
•• Major contributors in Major contributors in the diet include:the diet include:
–– MilkMilk–– PotatoesPotatoes–– BeefBeef–– CoffeeCoffee–– TomatoesTomatoes–– Orange juiceOrange juice
Food Sources of PotassiumFood Sources of PotassiumAdult Male and Female
AI = 4700 milligrams
Daily Value = 3500 milligrams%AI
Food Itemand Amount
Potassium(milligrams)
100%AI*
Kidney beans, 1 cup
Winter squash, ¾ cup
Plain yogurt, 1 cup
Orange juice, 1 cup
Cantaloupe, 1 cup
Lima beans, ½ cup
Banana, 1 medium
Zucchini, 1 cup
Soybeans, ½ cup
Artichoke, 1 medium
Tomato juice, ¾ cup
Pinto beans, ½ cup
Baked potato, 1 small
Buttermilk, 1 cup
Sirloin steak, 3 ounces
* For adults; see the DRI table in the back of this book forage-specific recommendations.
VegetablesFruitsDairyProtein
Grains
Key:
7%
8%
8%
9%
9%
9%
9%
10%
10%
10%
11%
11%
12%
14%
15%
4700
715
670
570
495
495
480
470
450
440
425
400
400
385
370
345
ChooseMyPlate.gov
MyPlateMyPlate: Sources of Potassium: Sources of Potassium
5858
MyPlate:Sources of PotassiumChooseMyPlate.gov
Grains ProteinDairyFruitsVegetables
FruitsGrains
Dairy
VegetablesProtein
• Whole-wheatbread
• Whole-grainproducts
• Avocados• Spinach• Squash• Potatoes• Tomatoes• Lettuce• Lima beans
• Pears• Prunes• Peaches• Cantaloupes• Bananas
• Milk• Yogurt• Cottage cheese• Ricotta cheese
• Meat• Chicken• Fish• Shrimp• Beans
FruitsGrains
Dairy
VegetablesProtein
(tomatoes): © Brand X Pictures/PunchStock RF; (pears): © Corbis RF; (shrimp): © Comstock Images / Jupiterimages RF
Potassium: ExcessPotassium: Excess
•• Typical food intakes do not lead to Typical food intakes do not lead to potassium toxicity in people with potassium toxicity in people with healthy kidneyshealthy kidneys
•• If kidney function is poor: If kidney function is poor: potassium builds up in blood, potassium builds up in blood, inhibits heart function & inhibits heart function & ↓↓heartbeatheartbeat
•• No Upper Level (UL) has been setNo Upper Level (UL) has been set
Chloride (Chloride (ClCl): Functions): Functions
•• Primary negatively charged ion Primary negatively charged ion in the extracellular fluidin the extracellular fluid
•• Functions:Functions:
–– Component of stomach acid (Component of stomach acid (HClHCl))–– Immune responseImmune response–– Nerve functionNerve function
Chloride: DeficiencyChloride: Deficiency
• Prolonged vomiting (ex: bulimia or severe flu) can lead to acid-base disturbance due to large loss of stomach acid
• Deficiency is unlikely because dietary salt intake is so high
Chloride: Nutrient NeedsChloride: Nutrient Needs
•• AI for chloride is 2,300 AI for chloride is 2,300 mg/daymg/day
•• Based on 40:60 ratio of Based on 40:60 ratio of sodium: chloride in salt: sodium: chloride in salt: (1,500 mg sodium: 2,300 (1,500 mg sodium: 2,300 mg chloride)mg chloride)
•• DV used on food labels is DV used on food labels is 5,400 mg5,400 mg
Food Sources of ChlorideFood Sources of Chloride
•• Fruits & VegetablesFruits & Vegetables
•• Chlorinated waterChlorinated water
•• Salt (Salt (NaClNaCl))
Chloride: ExcessChloride: Excess
•• Plays a role in salt in Plays a role in salt in raising blood pressureraising blood pressure
•• UL is 3,600 mg/dayUL is 3,600 mg/day
•• Because of Because of ↑↑ salt intake, salt intake, average North American average North American intake of chloride is also intake of chloride is also ↑↑
Nutrition and Your Health:Nutrition and Your Health:Minerals and HypertensionMinerals and Hypertension
•• Elevations in blood pressure are strong Elevations in blood pressure are strong predictors of cardiovascular diseasepredictors of cardiovascular disease
•• 1 in 5 North Americans est. to have 1 in 5 North Americans est. to have hypertensionhypertension
•• 1 in 2 North Americans > 65 1 in 2 North Americans > 65 y.oy.o. have . have hypertensionhypertension
•• Often called Often called ““silent diseasesilent disease”” –– symptoms symptoms are not overtare not overt
Blood Pressure ReadingsBlood Pressure Readings
•• Systolic blood Systolic blood pressure:pressure:
–– First of two numbers First of two numbers (the higher number)(the higher number)
–– BP in arteries when BP in arteries when heart is contracting & heart is contracting & pumping blood into pumping blood into arteriesarteries
–– Optimal: 120 mm Hg Optimal: 120 mm Hg or lessor less
•• Diastolic blood Diastolic blood pressure:pressure:
–– Second of two Second of two numbers (the bottom, numbers (the bottom, lower number)lower number)
–– BP in arteries when BP in arteries when heart is relaxedheart is relaxed
–– Optimal: 80 mm Hg or Optimal: 80 mm Hg or lessless
Blood Pressure ReadingsBlood Pressure Readings
Benefits of Controlling BPBenefits of Controlling BP• ↓ cardiovascular disease risk
• ↓ kidney disease risk
• ↓ risk of stroke
• Prevent poor brain function
• Prevent poor blood circulation in legs
• Prevent vision problems
• Prevent sudden death
HypertensionHypertensionWhat Increases Risk?What Increases Risk?
•• SmokingSmoking
•• Elevated blood lipoproteinsElevated blood lipoproteins
•• African American & Asian African American & Asian Americans have higher Americans have higher risk than do Caucasiansrisk than do Caucasians
Risk Factors for HypertensionRisk Factors for Hypertension
• Family History• Age• Heart Disease• Overweight• Inactivity• Excess alcohol• High sodium intake
What Dietary Factors are Related to What Dietary Factors are Related to HTN & HTN Risk?HTN & HTN Risk?
•• ↓↓ risk of HTN & risk of HTN & ↓↓ BP BP in people with HTN:in people with HTN:
–– CalciumCalcium–– PotassiumPotassium–– MagnesiumMagnesium
•• ↑↑ risk of HTN & risk of HTN & ↑↑ BP BP in people with HTN:in people with HTN:
–– SodiumSodium–– Excessive alcoholExcessive alcohol
DASH DietDASH Diet
•• Dietary Approach to Stop HypertensionDietary Approach to Stop Hypertension
•• Diet is Diet is ↑↑ in: calcium, potassium, in: calcium, potassium, magnesiummagnesium
•• Diet is Diet is ↓↓ in saltin salt
•• Very high in fruits & vegetables Very high in fruits & vegetables (naturally (naturally ↓↓--salt, salt, ↑↑--potassium foods)potassium foods)
DASH DietDASH Diet
How to Lower BPHow to Lower BP
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