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SodiumDESCRIPTIONThe adult human body contains an estimated 120 g of sodium. One-third of total body sodium is found in the skeletal structure. The rest is found in extracellular fluids, nerve and muscle tissue. FUNCTIONSSodium is required for nerve impulse transmission and muscular cell contraction. It is also important for regulating plasma volume and balancing fluids in general. Sodium is also involved in acid/base balance. Sodium plays an important role in glucose transport from the intestine to the blood. DEFICIENCYDeficiency may cause "low salt syndrome," which is characterised by weakness, laziness, anorexia and Vomiting, mental confusion, abdominal Cramps, skeletal muscle aches. Deficiency can also cause plasma volume reduction. Sodium deficiencies can be caused by chronic wasting illness (cancer, liver disease), major surgery or trauma, excessive sweating, or ingestion of drugs that inhibit sodium absorption. REQUIREMENTSRDA For adults 1000-3300 mg For children 11+ 1000-3300 mg For children 7-10 600-1800 mg For children 4-6 450-1350 mg For children 1-3 325-975 mg For infants 0.5-1 115-350 mg For infants 0-0.5 115-350 mg SUPPLEMENTAL USESDehydration: Excessive perspiration: Low weight or premature infants: Sodium deficiency: SAFETYExcessive intake of sodium can lead to increased blood pressure and increased incidence of Migraine Headaches. 35-40 g daily of sodium chloride can cause edema. High salt intake has also been linked to increased incidence of stomach cancer and cerebrovascular disease. Doses that exceed several grams per kilogram of body weight per day can be deadly, due to its adverse effect on bodily functions, including heart muscle function. Salt intake should be restricted in people with edema, Hypertension, congestive heart failure, and chronic renal failure. INTERACTIONS AND CONTRA-INDICATIONSThere are no known drug interactions or contra-indications for sodium. FOOD SOURCESFood sources of sodium: canned asparagus, beef, bread, canned corn, cheese, egg, frankfurters, ham, milk, peanut butter, canned salmon, sardines, sauerkraut, Swiss chard, tomato juice, tuna. REFERENCES1. Czanarin, DM. Minerals-Food, Nutrition and Diet Therapy M.V. Krause and L.K. Mahan. W. B. Saunders Co, Phila, 1984. | 
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