BACK TOTOP Browse A-ZSearchBrowse A-ZABCDEFGHIJKLMNOPQRSTUVWXYZ0-9 E-mail FormEmail ResultsName:Email address:Recipients Name:Recipients address:Message: Print-FriendlyBookmarksbookmarks-menuChloride in dietChloride is found in many chemicals and other substances in the body. It is one of the components of salt used in cooking and in some foods. Function Chloride is needed to keep the proper balance of body fluids. It is an essential part of digestive (stomach) juices. Food Sources Chloride is found in table salt or sea salt as sodium chloride. It is also found in many vegetables. Foods with higher amounts of chloride include seaweed, rye, tomatoes, lettuce, celery, and olives.Chloride, combined with potassium, is also found in many foods. Potassium chloride is a common salt substitute.Most Americans probably get more chloride than they need from table salt and the salt in prepared foods. Side Effects Too little chloride in the body can occur when your body loses a lot of fluids. This may be due to heavy sweating, vomiting, or diarrhea. Medicines such as diuretics can also cause low chloride levels.Heavy sweatingSweating is the release of liquid from the body's sweat glands. This liquid contains salt. This process is also called perspiration. Sweating helps...Read Article Now Book Mark Article VomitingNausea is feeling an urge to vomit. It is often called "being sick to your stomach. "Vomiting or throwing-up forces the contents of the stomach up t...Read Article Now Book Mark Article DiarrheaDiarrhea is when you pass loose or watery stool.Read Article Now Book Mark Article Too much sodium-chloride from salted foods can:Increase your blood pressure Cause a buildup of fluid in people with congestive heart failure, cirrhosis, or kidney disease Congestive heart failureHeart failure is a condition in which the heart is no longer able to pump oxygen-rich blood to the rest of the body efficiently. This causes symptom...Read Article Now Book Mark Article CirrhosisCirrhosis is scarring of the liver and poor liver function. It is the last stage of chronic liver disease.Read Article Now Book Mark Article Recommendations 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 National Academies of Sciences, Engineering, and Medicine. DRI is a term for a set of reference intakes that are used to plan and assess the nutrient intakes of healthy people. These values, which vary by age and sex, include:Recommended Dietary Allowance (RDA): The average daily level of intake that is enough to meet the nutrient needs of nearly all (97% to 98%) healthy people. An RDA is an intake level based on scientific research evidence. Adequate Intake (AI): This level is established when there is not enough scientific research evidence to develop an RDA. It is set at a level that is thought to ensure enough nutrition.Dietary Reference Intakes for chloride:Infants (AI)0 to 6 months old: 0.18 grams per day (g/day) 7 to 12 months old: 0.57 g/dayChildren (AI)1 to 3 years: 1.5 g/day 4 to 8 years: 1.9 g/day 9 to 13 years: 2.3 g/dayAdolescents and adults (AI)Males and females, age 14 to 50: 2.3 g/day Males and females, age 51 to 70: 2.0 g/day Males and females, age 71 and over: 1.8 g/day Pregnant and lactating females of all ages: 2.3 g/dayOpen ReferencesReferencesAyling RM, Crook M. Nutrition: laboratory and clinical aspects. In: Rifai N, Chiu RWK, Young I, Burnham Carey-Ann D, Wittwer CT, eds. Tietz Textbook of Laboratory Medicine. 7th ed. St Louis, MO: Elsevier; 2023:chap 46.Markell M, Siddiqi HA. Vitamins and trace elements. In: McPherson RA, Pincus MR, eds. Henry's Clinical Diagnosis and Management by Laboratory Methods. 24th ed. Philadelphia, PA: Elsevier; 2022:chap 27.Mason JB, Booth SL. Vitamins, trace minerals, and other micronutrients. In: Goldman L, Schafer AI, eds. Goldman-Cecil Medicine. 26th ed. Philadelphia, PA: Elsevier; 2020:chap 205.AllVideoImagesTog Tests for Chloride in diet Chloride - urine testRelated Information Review Date: 1/19/2023 Reviewed By: Stefania Manetti, RD/N, CDCES, RYT200, My Vita Sana LLC - Nourish and heal through food, San Jose, CA. Review provided by VeriMed Healthcare Network. Also reviewed by David C. Dugdale, MD, Medical Director, Brenda Conaway, Editorial Director, and the A.D.A.M. Editorial team. The information provided herein should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed medical professional should be consulted for diagnosis and treatment of any and all medical conditions. Links to other sites are provided for information only -- they do not constitute endorsements of those other sites. 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Chloride in dietChloride is found in many chemicals and other substances in the body. It is one of the components of salt used in cooking and in some foods. Function Chloride is needed to keep the proper balance of body fluids. It is an essential part of digestive (stomach) juices. Food Sources Chloride is found in table salt or sea salt as sodium chloride. It is also found in many vegetables. Foods with higher amounts of chloride include seaweed, rye, tomatoes, lettuce, celery, and olives.Chloride, combined with potassium, is also found in many foods. Potassium chloride is a common salt substitute.Most Americans probably get more chloride than they need from table salt and the salt in prepared foods. Side Effects Too little chloride in the body can occur when your body loses a lot of fluids. This may be due to heavy sweating, vomiting, or diarrhea. Medicines such as diuretics can also cause low chloride levels.Heavy sweatingSweating is the release of liquid from the body's sweat glands. This liquid contains salt. This process is also called perspiration. Sweating helps...Read Article Now Book Mark Article VomitingNausea is feeling an urge to vomit. It is often called "being sick to your stomach. "Vomiting or throwing-up forces the contents of the stomach up t...Read Article Now Book Mark Article DiarrheaDiarrhea is when you pass loose or watery stool.Read Article Now Book Mark Article Too much sodium-chloride from salted foods can:Increase your blood pressure Cause a buildup of fluid in people with congestive heart failure, cirrhosis, or kidney disease Congestive heart failureHeart failure is a condition in which the heart is no longer able to pump oxygen-rich blood to the rest of the body efficiently. This causes symptom...Read Article Now Book Mark Article CirrhosisCirrhosis is scarring of the liver and poor liver function. It is the last stage of chronic liver disease.Read Article Now Book Mark Article Recommendations 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 National Academies of Sciences, Engineering, and Medicine. DRI is a term for a set of reference intakes that are used to plan and assess the nutrient intakes of healthy people. These values, which vary by age and sex, include:Recommended Dietary Allowance (RDA): The average daily level of intake that is enough to meet the nutrient needs of nearly all (97% to 98%) healthy people. An RDA is an intake level based on scientific research evidence. Adequate Intake (AI): This level is established when there is not enough scientific research evidence to develop an RDA. It is set at a level that is thought to ensure enough nutrition.Dietary Reference Intakes for chloride:Infants (AI)0 to 6 months old: 0.18 grams per day (g/day) 7 to 12 months old: 0.57 g/dayChildren (AI)1 to 3 years: 1.5 g/day 4 to 8 years: 1.9 g/day 9 to 13 years: 2.3 g/dayAdolescents and adults (AI)Males and females, age 14 to 50: 2.3 g/day Males and females, age 51 to 70: 2.0 g/day Males and females, age 71 and over: 1.8 g/day Pregnant and lactating females of all ages: 2.3 g/dayOpen ReferencesReferencesAyling RM, Crook M. Nutrition: laboratory and clinical aspects. In: Rifai N, Chiu RWK, Young I, Burnham Carey-Ann D, Wittwer CT, eds. Tietz Textbook of Laboratory Medicine. 7th ed. St Louis, MO: Elsevier; 2023:chap 46.Markell M, Siddiqi HA. Vitamins and trace elements. In: McPherson RA, Pincus MR, eds. Henry's Clinical Diagnosis and Management by Laboratory Methods. 24th ed. Philadelphia, PA: Elsevier; 2022:chap 27.Mason JB, Booth SL. Vitamins, trace minerals, and other micronutrients. In: Goldman L, Schafer AI, eds. Goldman-Cecil Medicine. 26th ed. Philadelphia, PA: Elsevier; 2020:chap 205.