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.

FUNCTIONS

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

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.

REQUIREMENTS

No specific requirement has been established. Adequate Sodium intake (from table salt) should provide more than enough amounts of chloride.

SUPPLEMENTAL USES

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.

SAFETY AND PRECAUTIONS

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.

FOOD SOURCES

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.