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Hyperchloremia is an electrolyte disturbance in which there is an elevated level of chloride ions in the blood. [1] The normal serum range for chloride is 96 to 106 mEq/L, [2] therefore chloride levels at or above 110 mEq/L usually indicate kidney dysfunction as it is a regulator of chloride concentration. [3]
High resolution image of a grain of sea salt. Sea salt is one of the most common causes of sodium poisoning. Sea salt is one of the most common causes of sodium poisoning. Salt poisoning is an intoxication resulting from the excessive intake of sodium (usually as sodium chloride ) either in solid form or in solution ( saline water , including ...
Low sodium intake level was a mean of <115 mmol (2645 mg), usual sodium intake was 115-215 mmol (2645–4945 mg), and a high sodium intake was >215 mmol (4945 mg), concluding: "Both low sodium intakes and high sodium intakes are associated with increased mortality, consistent with a U-shaped association between sodium intake and health outcomes".
Sodium chloride / ˌ s oʊ d i ə m ˈ k l ɔːr aɪ d /, [8] commonly known as edible salt, is an ionic compound with the chemical formula NaCl, representing a 1:1 ratio of sodium and chlorine ions. It is transparent or translucent, brittle, hygroscopic , and occurs as the mineral halite .
A diet high in sodium increases the risk of hypertension in people with sodium sensitivity, corresponding to an increase in health risks associated with hypertension including cardiovascular disease. [29] Unfortunately, there is no universal definition of sodium sensitivity; the method to assess sodium sensitivity varies from one study to another.
Each ion can be either monatomic (termed simple ion), such as sodium (Na +) and chloride (Cl −) in sodium chloride, or polyatomic, such as ammonium (NH + 4) and carbonate (CO 2− 3) ions in ammonium carbonate. Salts containing basic ions hydroxide (OH −) or oxide (O 2−) are classified as bases, such as sodium hydroxide and potassium oxide.
The high level of sodium in many processed foods has a major impact on the total amount consumed. [65] In the United States, 75% of the sodium eaten comes from processed and restaurant foods, 11% from cooking and table use and the rest from what is found naturally in foodstuffs. [66]
Ingestion of ammonium chloride, hydrochloric acid, or other acidifying salts; The treatment and recovery phases of diabetic ketoacidosis; Volume resuscitation with 0.9% normal saline provides a chloride load, so that infusing more than 3–4L can cause acidosis; Hyperalimentation (i.e., total parenteral nutrition)