NUTR 125 Lecture Notes - Lecture 19: Hypertension, Cramp, Fluid Compartments
Document Summary
Table salt (nacl): 40% sodium, 60% chloride. Positive ion (cation) in extracellular fluid (na+) Affects water balance, muscle contraction, conduction of nerve impulses. 1/3-1/2 of intake is added to food by individuals; 1/2-2/3 is added by food manufacturers. Processed foods contribute to much of the sodium. Excessive perspiration (losing 2-3% of body weight) High sodium intake leads to high blood pressure. Positive ion (cation) in intracellular fluid (k+) Effects: loss of appetite, muscle cramp, confusion, constipation, irregular heart beat. Negative ion (anion) in extracellular fluid (cl-) Component of hydrochloric acid (hcl: aids in nerve function. Much is obtained from salt consumption (nacl) High intake may cause high blood pressure. Optimal is less than 120/80 mm hg (systolic/diastolic) Hypertension is a sustained systolic pressure of more than 140mm hg or diastolic of over 90 mm hg for diastolic. Aging, atherosclerosis, obesity, inactivity, excess alcohol (usually reversible), To prevent cardiovascular disease, kidney disease, stroke, decline brain functions.
