Nutrition and Metabolic Factors
Michael H. Stone, Timothy J. Suchomel, W. Guy Hornsby, John P. Wagle, Aaron J. Cunanan in Strength and Conditioning in Sports, 2023
Electrolytes are soluble minerals that have a positive or negative charge and play a role with membrane potentials (102). It should be noted that a substantial loss of electrolytes may interfere with various physiological functions (e.g., active and passive transport systems and fluid balance) but may also indirectly affect thermoregulation and other metabolic functions. Of the electrolytes potentially lost during exercise, sodium, potassium, and chloride are the most important (142). While sodium and potassium are positively charged (cations), chloride has a negative charge (anion). Most electrolytes, including sodium, potassium, and chloride, are easily obtained in the diet but may also be obtained by consuming most sport drinks. While electrolytes and some vitamins may be lost in sweat during exercise, losses are not typically large or significant, and thus, the replacement of electrolytes may be unnecessary, especially among acclimatized athletes (102). However, sport drinks may offer additional benefits to athletes, at least under certain conditions. For example, non-acclimatized or partially acclimatized athletes training in hot environments may also produce low sodium concentrations, usually over the course of 3–5 days (145, 197). Thus, chronic ingestion of a sport drink could offset the low sodium concentrations.
Hypertension
Jahangir Moini, Matthew Adams, Anthony LoGalbo in Complications of Diabetes Mellitus, 2022
Lifestyle changes are important for any elevations of BP. There should be more physical activity, in a structured program of exercise. Weight loss must occur in obese or overweight people. The diet must contain fruits, vegetables, low-fat dairy products, whole grains, and reduced saturated fat as well as total fat. Dietary sodium must be less than 1,500 mg/day, which is less than 3.75 g of sodium chloride, or if this is not possible, at least a 1,000 mg/day reduction. Alcohol intake must be no more than 2 drinks per day for men and no more than 1 drink per day for women. Per serving, this means 12 ounces of beer, 5 ounces of wine, and 1.5 ounces of distilled spirits. Smoking must be stopped. Dietary changes help manage diabetes mellitus, dyslipidemia, and obesity. If uncomplicated hypertension is present, activities do not need to be restricted as long as BP is under control.
Biological Effects and Medical Treatment
Alan Perkins in Life and Death Rays, 2021
A brief history of radiation exposure and poisoning would not be complete without some more detailed explanation of the human biological effects of radiation. The first point to appreciate is the difference between radiation exposure and radiation dose. Exposure arises from the amount of something in the surroundings to which the person may become ‘exposed’, whereas the dose is the total amount of the thing taken in or absorbed by the body. The next point to consider is the toxic effect of the absorbed dose. The ingestion of common salt (sodium chloride) is a good example of chemical dose-related toxicity. Salt is essential for human health in small amounts, but large doses may be harmful, particularly to cardiovascular function. This comes back to the previously described scientific view that a medicine is a small amount of a poison. There is even a school of thought that this may be true for radiation. Radiation hormesis is the hypothesis that low doses of ionising radiation around or slightly above background levels are beneficial to health and stimulate cellular repair mechanisms that help to protect against disease. Although there have been scientific studies to test this hypothesis, this concept is not supported by most international scientific authorities and government bodies.
Longitudinal analysis of electrolyte prolife in intensive care COVID-19 patients
Published in Egyptian Journal of Anaesthesia, 2023
Mohammed F. Abosamak, Ivan Szergyuk, Maria Helena Santos de Oliveira, Sara Mathkar Almutairi, Jawza Salem Alharbi, Stefanie W. Benoit, Giuseppe Lippi, Marianna Tovt-Korshynska, Brandon Michael Henry
All results of longitudinal analysis are presented in Table 3, and estimated trajectories can be observed in Supplemental Figure 1. The model for sodium showed patients who died had an average of 3.8 mmol/L higher sodium at admission than those who survived, but that sodium decreased at a rate of 0.18 mmol/L every day for non-survivors, while for survivors the change over time was not significant. On average, sodium was still higher in non-survivors at the time of death, as it would take over 21 days for the decrease to invalidate the initial difference. The model for potassium showed that although there were no significant differences between non-survivors and survivors at admission, patients who survived had daily decrease of 0.007 mmol/L of potassium, patients who died had daily increase of 0.011 mmol/L. The model for chloride also showed a significant interaction term, indicating that while there was no significant change over time in chloride levels for survivors, patients who died had an average daily decrease of 0.196 mmol/L. All patients showed increase in calcium levels over time, but the size of daily increase differed between survivors and non-survivors. While survivors’ calcium levels rose by 0.007 mmol/L daily, the increase for non-survivors was of 0.002 mmol/L. Patients who died had an average of 0.484 mmol/L more phosphate than survivors on admission, and both groups showed significant increase of 0.012 mmol/L a day. Bicarbonate and magnesium did not show any significant change over time or difference between groups.
Heavy metals in edible salt from Ghana with special reference to potential human health risk
Published in Toxin Reviews, 2021
Alexander Weremfo
For most people, diet is the major path of exposure to environmental contaminants (Zukowska and Biziuk 2008). Food contamination by heavy metals has become a peril in recent years because of their potential accumulation in biosystems through contaminated water and soil sources. It is therefore very important to assess the related risks of dietary intake of these elements in food to human health. Salt is a mineral that is principally made up of sodium chloride. It is added to most foods as a flavoring agent and as a preservative. It contains many essential minerals that are required for various physiological and metabolic processes in living organisms (Mertz 1981, Kagaya et al.2009). The production of salt has been in existence for several years and is one of the most popular industries worldwide. Salt is produced mainly by mining of solid rocks and by evaporation of seawater. The physical and chemical composition of salt from different sources varies widely depending upon the manufacturing technique and the composition of the raw material (Drake and Drake 2011).
Food and beverages undermining elderly health: three food-based dietary guidelines to avoid or delay chronic diseases of lifestyle among the elderly in South Africa
Published in South African Journal of Clinical Nutrition, 2021
Yasaman Jamshidi-Naeini, Gugulethu Moyo, Carin Napier, Wilna Oldewage-Theron
The normal daily physiological requirement for sodium is estimated to be between 0.1 and 1.0 g.112 Sodium is mainly consumed as salt (sodium chloride), mostly from discretionary salt, which is salt added during cooking, at mealtimes and also from salt used for processed foods.113 About 41% of the population has a high discretionary salt intake114 and about half of daily salt intake in SA comes from processed foods, with bread being the largest contributor,113 providing 5–35% of sodium intake, depending on ethnic group under study.102 Other sources of sodium in the diet may be from fast foods such as pizza, pasta dishes and crumbed fried chicken. Another contributor to sodium intake is sodium glutamate, used as a condiment,115 salt in soup and gravy powders (17%), margarine (13.0%) and atchar, a spicy condiment providing up to 5% of the total sodium intake.116 Other foods consumed in SA that one might not expect to have salt are biscuits/cookies, cakes and breakfast cereals.117 Recently, many flavouring and spice mixes (e.g. bobotie spice mix, braai mix) have become available on the market and these usually contain salt. Although no national data or data for the elderly specifically exist for stock cubes, stock powder, or spice and flavouring mix consumption patterns, a study undertaken has found that 97% of the more than 800 participants used stock cubes and/or powder on a daily basis in cooking.118 High stock cube consumption has also been observed in the community nutrition studies undertaken by the authors.
Related Knowledge Centers
- Action Potential
- Carbon Tetrachloride
- Organic Compound
- Ion
- Salt
- Electrolyte
- Calcium Chloride
- Ammonium Chloride
- Monochloramine
- Lead(Ii) Chloride