Sodium (Na)

Sodium is a positive ionic mineral (cation) in the extracellular fluid and a key factor in fluid retention. Together with potassium contribute in the regulation of fluid volume in the intracellular and extracellular cell compartments. As both minerals shift across the cell membranes create electrical potential charges that allows for nerve impulses and muscle contraction. It is also a participant in the absorption of glucose in the small intestine.

Approximately half of the amount consumed is added during cooking or as a table salt and the rest during food manufacturing. A low salt diet together with excessive perspiration and persistent loses of bodily fluids (vomiting and/or diarrhea) can lead to sodium depletion. It’s depletion in turn can lead to nausea, dizziness, muscular cramps, shock and even coma. However the likelihood of this happening is very slim as people generally eat too much salt. Only when weight lose from perspiration exceeds 2 to 3% or 2 to 3 kg of total body weight sodium losses can be a concern.

Sodium is an essential element for animal life. It is classified as a “dietary inorganic macro-mineral. The daily need of sodium is about 100 mg a day. Food labeling rules under FDA for daily volume is 2400mg. Almost all foods naturally contain some salt. According to American Heart association adults consume 4 to 7 g a day two or more times that of the recommended amount.

Most humans adapt to various amounts of sodium intake, although it can contribute to high blood pressure in some people. High intake of this element can be toxic if kidneys can not excrete excess in the urine. There is not an upper level for sodium. The common salt or NaCl (Sodium Chloride) is composed of the minerals sodium and chloride.

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