Sodium is an element that the body needs to function properly.

• Function
• Recommended Intakes
• Sources
• Deficiency
• Toxicity

Function

The body uses sodium to regulate blood pressure and blood volume. Sodium is also critical for the functioning of muscles and nerves.

Dietary Reference Intakes (DRIs)

Source: Food and Nutrition Board, Institute of Medicine, National Academies

^† This column (taken from the DRI reports, see www.nap.edu) presents Recommended Dietary Allowances (RDAs) in ordinary type and Adequate Intakes (AIs) in ordinary type followed by an asterisk (*). RDAs and AIs may both be used as goals for individual intake. RDAs are set to meet the needs of almost all (97 to 98 percent) individuals in a group. For healthy breastfed infants, the AI is the mean intake. The AI for other life stage and gender groups is believed to cover needs of all individuals in the group, but lack of data or uncertainty in the data prevent being able to specify with confidence the percentage of individuals covered by this intake.
^†† UL = The maximum level of daily nutrient intake that is likely to pose no risk of adverse effects. Unless otherwise specified, the UL represents total intake from food, water, and supplements. Due to lack of suitable data, ULs could not be established for arsenic, chromium, silicon, potassium, and sulfate. In the absence of ULs, extra caution may be warranted in consuming levels above recommended intakes.
^††† ND = Not determinable due to lack of data of adverse effects in this age group and concern with regard to lack of ability to handle excess amounts. Source of intake should be from food only to prevent high levels of intake.

Sources

Sodium occurs naturally in most foods. The most common form of sodium is sodium chloride, which is table salt. Milk, beets, and celery also naturally contain sodium, as does drinking water, although the amount varies depending on the source.

Sodium is also added to various food products. Some of these added forms are monosodium glutamate, sodium nitrite, sodium saccharin, baking soda (sodium bicarbonate), and sodium benzoate. These are ingredients in condiments and seasonings such as Worcestershire sauce, soy sauce, onion salt, garlic salt, and bouillon cubes.

Processed meats, such as bacon, sausage, and ham, and canned soups and vegetables are all examples of foods that contain added sodium. Fast foods are generally very high in sodium.

Deficiency

Hyponatremia is an electrolyte disturbance (disturbance of the salts in the blood) in which the sodium concentration in the plasma is lower than normal.

Severe or rapidly progressing hyponatremia can result in swelling of the brain (cerebral edema), and the symptoms of hyponatremia are mainly neurological. Hyponatremia is most often a complication of other medical illnesses in which either fluids rich in sodium are lost (for example because of diarrhea or vomiting), or excess water accumulates in the body at a higher rate than it can be excreted.

Hyponatremia can also strike athletes who consume too much fluid during triathlons, marathons and other long events.

Toxicity

Too much sodium will contribute to high blood pressure in those who are sensitive to sodium. Most people with high blood pressure may be told to reduce their sodium intake. If you have high blood pressure, you should discuss this issue with your doctor.

Sodium may lead to a serious build-up of fluid in people with congestive heart failure, cirrhosis, or kidney disease. Such people should be on a strict sodium-restricted diet, as prescribed by their doctor.

Sources:

1. Sodium in diet: MedlinePlus Medical Encyclopedia
   U.S. National Library of Medicine, National Institutes of Health
2. Hyponatremia
   Hyponatremia – Wikipedia, the free encyclopedia
3. Dietary Guidance, DRI Tables
   Food and Nutrition Information Center, National Agricultural Library, USDA

Related posts:

1. Phosphorus
2. Copper
3. Chromium
4. Iodine
5. Magnesium