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health effects of salt
The health effects of salt are the conditions associated with the consumption of either too much or too little salt. Salt is a mineral composed primarily of sodium chloride (NaCl) and is used in food for both preservation and flavor. Sodium ions are needed in small quantities by most living things, as are chloride ions. Salt is involved in regulating the water content (fluid balance) of the body. The sodium ion itself is used for electrical signaling in the nervous system.
Salt consumption has increased during modern times. Scientists have become aware of health risks associated with high salt intake, including high blood pressure in sensitive individuals. Therefore, some health authorities have recommended limitations of dietary sodium, although others state the risk is minimal for typical western diets. The United States Department of Health and Human Services recommends that individuals consume no more than 1500–2300 mg of sodium (3750–5750 mg of salt) per day depending on age.〔(【引用サイトリンク】 title=Dietary Guidelines for Americans 2010 )〕
==Acute effects==
Too much or too little salt in the diet can lead to muscle cramps, dizziness, or electrolyte disturbance. This can cause neurological problems, or death.〔(Salt Australia: Better Health Channel (Australia, Victoria) ). Betterhealth.vic.gov.au. Retrieved 7 July 2011.〕 Drinking too much water, with insufficient salt intake, puts a person at risk of water intoxication (hyponatremia).〔(【引用サイトリンク】 title=Hyponatremia ("Water Intoxication") )〕
Death can occur by ingestion of large amounts of salt within a short time (about 1 g per kg of body weight).〔(Safety data for sodium chloride ) The Physical and Theoretical Chemistry Laboratory of Oxford University (18 November 2005). Retrieved 7 July 2011.〕 Deaths have also resulted from attempted use of salt solutions as emetics, forced salt intake, and accidental confusion of salt with sugar in child food.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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