Chloride
DESCRIPTION:
Chloride comprises about 0.15% of
the human body weight. It is mainly found in cerebrospinal fluid
and gastrointestinal secretions. In plasma and interstitial
fluid, it helps maintain osmotic pressure and eletrolytic
balance. Chloride is also contained within the bone in small
amounts.
Chloride is necessary for the
following:
- Production of HCl for proper
maintenance of acidic environment
- Maintenance of acid/base
balance in bodily fluids and in blood
- Maintenance of Potassium
levels in the body
Deficiency of chloride can result in
metabolic alkalosis, an acid/base imbalance that results in an
elevated blood pH. Symptoms include decreased ventilation,
urinary pH change, and excessive Potassium
elimination. Hypokalemic metabolic alkalosis occurs when
potassium levels are severely low. The disorder affects muscle
function, respiration, swallowing, and can cause death. Infants
that are fed chloride-deficient formulae are at most risk.
Chloride deficiency causes the following symptoms: loss of
appetite, lethargy, and muscle weakness.
No specific requirement has been
established. Adequate Sodium
intake (from table salt) should provide more than enough amounts
of chloride.
Metabolic alkalosis:
Chloride and potassium supplements can effectively treat
metabolic alkalosis.
Dehydration:
Sodium chloride, or table salt, can be effective as rehydration
treatment. It prevents excessive decreases in blood volumes in
fasting patients and people who have perspired excessively. It
restores lost electrolytes to the blood.
No known toxicity has been
established for chloride. Sodium chloride consumption should be
decreased for people with congestive heart failure or Hypertension.
14 to 28 g of salt is excessive for normal individuals.
INTERACTIONS
AND CONTRA-INDICATIONS
There are no known drug interactions
or contra-indications for chloride.
Table salt, beef liver, cheese,
clams, egg, ham, lobster, green olives, bread, chicken liver,
dried beef, frankfurters, lamb liver, milk, oysters, peanut
butter, canned salmon, sauerkraut, scallops, turkey liver,
canned vegetables, pork, sardines, sausage, shrimp, tomato
juice, veal liver.
REFERENCES:
1. Czanarin, DM. Minerals-Food,
Nutrition and Diet Therapy M.V. Krause and L.K. Mahan. W. B.
Saunders Co, Phila, 1984.
