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PROMOTES Fluid Balance Normal Water Distribution pH Balance Energy Production Excretion of Metabolic Waste Normal Nerve Transmission Normal Digestion
PROTECTS AGAINST Swelling Fatigue Palpitations Muscle Weakness Stomach Problems
There is no Recommended Dietary Allowance for Chloride, but 1 Gram a day is adequate.
Overview Karl Scheele discovered chlorine in 1774, but believed it to be an oxide of another yet to be discovered element. Humphrey Davy recognized the elemental quality of this halogen in 1810.
Chloride composes about 3% of the total body mineral content. It is one of the main ions balancing osmotic pressure in body fluids. Chloride, potassium and sodium are the body's three major electrolytes. These particles are called electrolytes as they have an electronic charge. They are found in the body's fluids both intracellularly (within cells) and extracellularly ( outside of ceils) as fully dissociated ions. The solubility and enhancement of bioavalability of proteins and other substances is influenced by their ionic strength.
Chloride, like the other electrolytes is absorbed easily when present throughout the intestinal tract. It is then controlled in its activity by hormonal communication primarily from the adrenal cortex and the anterior pituitary. It is excreted by the kidneys.
Chloride deficiency in America is rare due to the ease of availablity and wide spread use of salt (NaCl) in the diet of most people.
Chloride deficiency can cause nausea, vomiting and diarrhea. These gastrointestinal disturbances can also cause chloride depletion if protracted and left unchecked.
Excessive sweating and exposure to high altitudes can cause chloride depletion. Replacing electrolytes promptly and frequently in those situations is very important to avoid serious disturbances in fluid homeostasis.
Other causes of chloride deficiency include adrenal insufficiency, systemic acidosis (low pH) which can occur for a variety of reasons, and long term use of diuretics with unchecked nor replaced excessive electrolyte loss. Acid/base pH imbalances can occur, the effect of these maladies.
Diuretics can delplete chloride in persons that are sensative to these losses, or excessive use and abuse with serum electrolye evaluations and replacement.
See DRUG DEPLETION TABLE for specific drug information.
Heat does not destroy or alter the molecular structure of chloride found predominantly in sodium chloride (table salt). Processed foods contain large amounts of chloride. Excessively salting one's food does the same.
Table salt (sodium chloride, NaCl) is the primary source of chloride in the American diet and mostly throughout the world.
Foods are not "fortified" with chloride because there is are no risk populations for developing deficiency. It is so widely used in the preparation and processing of foods in the form of salt (sodium chloride). Examples of food sources the have it added in large amounts are:
-Bouillon Cubes and spice mixes -Canned fish, meat, soups and vegetables -Catsup and many other sauces -Meat Tenderizers -Potato Chips, Corn Chips and Pretzels -Processed Meats and Cheeses -Salted Crackers and Nuts
Chloride ions are dispersed through the fluids of the body. Between 80-90% are maintained in the extracellular (outside cells) fluids where the primary anion function occurs. This function, along with sodium and potassium, maintains normal osmotic equilibrium. This results in water being properly distributed and this balance maintained in the body. The extracellular fluids include blood, lymph, and fluids between cells. The rest of the chloride is in the intracellular (inside the cells) fluids.
Chloride ions play a significant role in the excretion of carbon dioxide (CO2) waste from metabolic energy production in each cell. A chloride-bicarbinate interaction allows plasma to transport CO2 as bicarbinate to the lungs to be expired.
Normal nerve transmission and muscle contractility and relaxation are dependent on chloride along with the other electrolytes as well as calcium and magnesium.
Acid/base pH balance in the body is maintained primarily by chloride along with phosphate and sulfate. This is tightly regulated as a slight shift to acidic or the opposite alkaline state can greatly inpede system functions.
Chloride is necessary to maintain normal digestion. Adequate amounts of gastric hydrochloric acid keep the proper acidity in the stomach that is needed to break down the food injested to the smallest macronutrient molucules for healthy nutrition.
Hypochlorhydria is a state of low gastric hydrochloric acid levels from inadequste secretion of gastric acid by the parietal cells in the stomach wall. It is an undervalued, under recognized clinical component of many digestion related health disorders. These disorders may not necessarily manifest with symtoms in the gastrointestinal tract but will still be at the root of some neuro, immunological and metabolic syndromes. Hypochlorhydria is much more common today than thirty years ago. In the 1970's, researchers discovered that histamine 2 (H2) receptors in the nervous system were the neurological mediators of gastric hydrochloric acid secretion.
H2 blockers such as Tagamet® (cimetadine) and Zantac® (ranitadine) were developed because oversecretion of gastic acid is the consequence of the standard American diet (SAD). High calorie, high fat diets with lots of aminal based food products over sitmunlate these H2 receptors prompting hyperchlorhydria which is extra hydrochloric acid secretion. This may result in gastritis (inflammation of the stomach) and/or symptomatic Gastro Esophageal Reflux Disease (GERD). Interestingly just the opposite state of hypochlohydria can produce these upper GI disturbances as well. Then H2 blockers went over the counter and the proton pump inhibitors (PPIs, the "purple pill") were developed. Excessive and inappropriate use of these drugs flippped diet induced hypercholorhydria to drug induced hypochlorhydria. Unfortunately rigorous investigation into the dietary causes of the indigestion was not and probably will not be undertaken. (see OVERDOSED AMERICA book review)
Recommended Dietary Allowance: There is no RDA -recommended dietary allowance- nor DRI -dietary reference intake- for chloride but it is estimated that the average healthy adult can safely consume from 1.5 to 5 Gms per day on a regular basis.
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