Sodium is an essential mineral found naturally in many foods and added to others. It plays an important role in maintaining fluid balance in the body and is involved in nerve and muscle function. While sodium is necessary for health, most Americans consume too much, increasing risk for high blood pressure. Those with kidney disease, congestive heart failure, osteoporosis or hypertension should limit sodium to 1,500mg per day. Maintaining the proper balance of sodium through diet is important for overall health.

1. SODIUM
Syed Abdul Sami
syedsami084@gmail.com
+923059761835
UNIVERSITY OF AGRICULTURE FAISALABAD PAKISTAN

2. SODIUM
 Sodium is one of the most abundant element on earth
 Sodium is naturally present in food
 Sodium is an important mineral and electrolyte
necessary for many functions in the body
 It has an important role in maintaining water balance
within cells, and is involved in proper functioning of
both nerve impulses and muscles within the body

3. SOURCES OF SODIUM
• Sodium is naturally present in most foods, but
most dietary sodium is found in processed foods
in the form of salt.
• Salt may be added for flavor enhancement and
to extend the shelf life of certain foods
• Sodium is a component of salt. Table salt, also
known as sodium chloride, is 40% sodium and
60% chloride
• The sodium portion of salt is associated with high
blood pressure

4. SOURCES OF SODIUM
• Grains
• Rice and Pasta
• Backed Goods
• Muscles foods
• Fresh Meats
• Kosher Meats
• Dairy Foods
• Milk
• Cheese
• Butter
• Fruits
• Vegetables
• Beans
• Legumes

5. SODIUM METABOLISM
Digestive absorption
Tissue Distribution
In blood
Passage of sodium between cells and extra cellular medium
Voltage-gated sodium channels
Receptor-dependent sodium channels

6. DISORDERS OF SODIUM METABOLISM
• The metabolism of sodium is closely linked to that of water
• One can observe hyponatremia and hypernatremia
• It is not necessarily a question of lack or excess of sodium, but often the
consequences of dissociated variations of water and sodium, a water excess, for
example, causes a hyponatremia of dilution.
• Hyponatremia can be observed in patients with a mediastinal tumor or a
neurological disease or more frequently in patients treated with certain drugs like
antidepressants, carbamazepine, and neuroleptic agents

7. DISORDERS OF SODIUM METABOLISM
• . A sufficient intake of water or electrolytes by oral route each time it is possible
avoids and corrects the anomalies, while reducing the risk of overloading linked
to parenteral administration
• However, when the intake by oral route is impossible or when there is an
important imbalance, they should be administered by intravenous route.

8. SODIUM DEFICIENCY
• Sodium deficiency is extremely rare, as most Americans over-consume sodium
• Deficiency usually only occurs with prolonged bouts of fluid loss due to diarrhea,
vomiting, or perspiration
• Those who have kidney problems may also be more likely to develop a sodium
deficiency. Symptoms of deficiency include nausea, dizziness, and muscle cramps

9. TOO MUCH SODIUM
• Most Americans consume too much sodium.
• The Tolerable Upper Limit Level (UL) for sodium is 2,300 milligrams daily for teens
and adults
• This value does not apply to those with high blood pressure, as this value may be
set too high

10. SPECIAL CONDITIONS FOR A
LOW SODIUM DIET
In addition to those who are African American or
over the age of 51, groups with the following
conditions should limit sodium intake to 1,500
milligrams daily

11. SPECIAL CONDITIONS FOR A LOW SODIUM DIET
KIDNEY DISEASE
• Those with kidney disease may have
trouble excreting sodium and other
minerals, leading to water retention
and swelling
CONGESTIVE HEART FAILURE
• Those with heart failure experience
swelling and fluid retention in the
lungs and throughout the body.
Since sodium promotes fluid
retention, a low sodium diet may be
helpful in relieving fluid
accumulation.

12. SPECIAL CONDITIONS FOR A LOW SODIUM DIET
OSTEOPOROSIS
• Women who consume excess sodium
may be at higher risk for developing
osteoporosis even if calcium intake is
adequate. Some evidence suggests that
for each teaspoon of salt (2,000
milligrams of sodium) consumed,
considerable calcium is excreted in the
urine.
HIGH BLOOD PRESSURE OR
HYPERTENSION
• High sodium consumption is one factor
involved in the development of high
blood pressure, Hypertension tends to
develop as people age, and can lead to
cardiovascular disease. Some
individuals are "salt sensitive," so
reducing intake of sodium helps to
reduce blood pressure levels.

13. HEALTH CLAIMS
Specific health claims can be made about sodium for food products that meet
certain requirements.
• Sodium free: Less than 5 milligrams of sodium per serving.
• Very low sodium: 35 milligrams of sodium or less per serving.
• Low sodium: 140 milligrams of sodium or less per serving.
• Reduced sodium or less sodium: At least 25% less sodium per serving than the
reference food.
• Light in sodium: At least 50% less sodium per serving than the reference food.

14. PRESERVATION AND PHYSICAL PROPERTY ROLES OF
SODIUM IN FOODS
 Food Safety and Preservation
 Salt’s Role in the Prevention of Microbial
Growth
 Salt’s Role in Fermentation to Preserve Foods
 Role of Other Sodium Compounds:

15. HEALTH BENEFITS OF SODIUM
Balance Ions Prevent Loss Of Water

16. HEALTH BENEFITS OF SODIUM
Remove Excess Of Co2 Regulates Fluid

17. HEALTH BENEFITS OF SODIUM
Sufficient Sodium Improve Skin

18. HEALTH BENEFITS OF SODIUM
Prevent Cramps Prevent Dryness