Klor
Özet
Klorür, sıvı ve elektrolit dengesinde yer alan, normal hücre fonksiyonu için gerekli önemli bir mineraldir. Gıdalarda klorürün yaygın olarak bulunması nedeniyle diyette klorür eksikliği nadiren görülür. Gıdalara işleme, pişirme sırasında ve tüketimden hemen önce esas olarak sodyum klorür veya potasyum klorür karışımları (tuz ve tuz ikameleri) olarak eklenir. Diyetteki ana klorür kaynağı işlenmiş gıdalardan (toplam alımın yaklaşık %70-75'i), yaklaşık %10-15'i işlenmemiş gıdalarda doğal olarak var olan klorürden ve yaklaşık %10-15'i pişirme sırasında isteğe bağlı olarak eklenen klorürden gelir. Klorür alımının artmasının en önemli olumsuz etkisi kan basıncının yükselmesidir. Yüksek kan basıncı, iskemik kalp hastalığı, inme ve böbrek hastalığı için kabul edilmiş bir risk faktörüdür.
Chloride is a significant mineral which takes part in the balance of liquid and electrolyte and is necessary for normal cell function. As the chloride is commonly available in foods, chloride deficiency is rarely observed in diet. It is added to foods during processing, cooking and just before consumption, mainly as mixtures of sodium chloride or potassium chloride (salt and its substitutes). The main source of chloride in the diet comes from processed foods (about 70-75% of total intake), about 10-15% from chloride naturally occurring in unprocessed foods, and about 10-15% from chloride optionally added during cooking. The most important adverse effect of increased chloride intake is the increased blood pressure. High blood pressure is recognised as a risk factor for ischaemic heart disease, stroke and kidney disease.
Referanslar
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