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But, if you have any health conditions, you can speak to your healthcare provider about your diet and if there’s any reason to be concerned about your chloride intake. Dietary Reference Intakes 1 to 3 years: 1.5 grams per day 4 to 8 years: 1.9 grams per day 9 to 50 years: 2.3 grams per day 51 to 70 years: 2.0 grams per day 71+ years: 1.8 grams per day Women who are pregnant or breastfeeding: 2.3 grams per day.Dietary sources of chloride are: all foods containing sodium chloride, as well as tomatoes, lettuce, olives, celery, rye, whole-grain foods, and seafood. Although many salt substitutes are sodium-free, they may still contain chloride.Dosages for chloride, as well as other nutrients, are provided in the Dietary Reference Intakes (DRIs) developed by the Food and Nutrition Board at the Institute of Medicine.
DRI is a term for a set of reference intakes that are used to plan and assess the nutrient intakes of healthy people.3 Dietary sources and intake data 3.1 Dietary sources. All unprocessed foods contain chloride, albeit at low levels. The chloride content of unprocessed meat and fish may be up to 4 mg/g, whereas fruit and vegetables contain generally less than 1 mg/g (Scherz and Senser, 2000; UK Food Standards Agency, 2002; Anses, 2016).
Chloride content can be substantially higher than sodium in fruit and vegetable.Chloride as part of sodium chloride is found in many foods. It is particularly abundant in processed foods, and for this reason, it is unlikely that you are not getting enough chloride. Excessive sweating, diarrhea or vomiting may cause a temporary loss of chloride, but actual deficiency is rare.Requirements and dietary sources Average requirements for sodium and chloride are estimated to be about 500 and 750 mg/day, respec-tively.
Normal sodium (mostly from salt) intake varies from about 2 g/day to 14 g/day, with chloride (mostly from salt) intakes generally slightly in excess of.Consistent with the reference values for sodium, these levels of chloride intake are considered to be safe and adequate for the general EU population, under the consideration that the main dietary source of chloride intake is sodium chloride. For infants aged 7–11 months, an.The main dietary sources of choline in the United States consist primarily of animal-based products that are particularly rich in choline—meat, poultry, fish, dairy products, and eggs [4,5,8-10]. Cruciferous vegetables and certain beans are also rich in choline, and other dietary sources of choline include nuts, seeds, and whole grains.
Dietary sources are generally in the form of phosphatidylcholine from lecithin, a type of fat. The richest dietary sources of choline include ( 21 ): Beef liver: 1 slice (2.4 ounces or 68 grams.Dietary reference intakes for water, potassium, sodium, chloride, and sulfate / Panel on Dietary Reference Intakes for Electrolytes and Water, Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and Nutrition Board. search useful to the panel for setting requirements of sodium and potassium was limited.
In.Product-specific sodium criteria, to enable a maximum daily sodium chloride intake of 5 grams/day, were applied to all foods consumed in the survey. The impact of replacing 20%, 50% and 100% of sodium chloride from each product with potassium chloride was modeled. At baseline median, potassium intake was 3334 mg/day.
Chloride, along with sodium and potassium, is an electrolyte. Electrolytes have electrical charges, so they can move easily back and forth through cell membranes. This is important because as electrolytes move into a cell, they carry other nutrients in with them and as they move out of it, they carry out waste products and excess water.Most people know that the Na is for sodium, but many do not remember that the Cl is for chlorine or chloride.
Sodium chloride is common salt, and it is 61% chloride. Other feedstuffs do contain Cl as well, as listed below: Grass Hay 0.92%.Food sources. Dietary iron is found in two basic forms.
Either as haem iron (from animal sources) or non-haem iron (from plant sources). Haem iron is the most bioavailable form of iron. However, the predominant form of iron in all diets is non-haem iron, found.
The objective of this study was to evaluate the use of a vegetal source of choline as a replacement of choline chloride in the diet for broilers from one to 21 and 22 to 42 days of age.
List of related literature:
|from Nutrition and Diet Therapy Reference Dictionary|
|from Foods & Nutrition Encyclopedia, Two Volume Set|
|from Diseases of Swine|
|from The Microbiological Safety of Low Water Activity Foods and Spices|
|from Discovering Nutrition|
|from Neonatology: A Practical Approach to Neonatal Diseases|
|from Nutrient Metabolism: Structures, Functions, and Genes|
|from Comprehensive Membrane Science and Engineering|
|from Nutrient Requirements of Dogs and Cats|