A high-salt diet raises a woman's risk of breaking a bone after menopause, no matter what her bone density is, according to a new study that will be presented Saturday at The Endocrine Society's 95th Annual Meeting in San ...
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The lack of hard data on the safety and effectiveness of a wide range of drugs in pregnancy has hindered the treatment of pregnant women, contributing to a doubling of deaths amongst mums-to-be with an underlying health problem ...
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District policies and state laws help reduce the availability of sugar- and fat-laden foods and beverages in elementary schools, according to a study published online in JAMA Pediatrics.
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It's time to expand the models for blood pressure regulation, according to clinical pharmacologist Jens Titze, M.D. Titze and his colleagues have identified a new cast of cells and molecules that function in the skin to control ...
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It is entirely possible to reduce the salt content in a range of foods by up to 30% without reducing the taste.
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Genetically engineered immune cells seem to promote healing in mice infected with a neurological disease similar to multiple sclerosis (MS), cleaning up lesions and allowing the mice to regain use of their legs and tails.
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(Medical Xpress)—International researchers are studying the salt intake of Indian adults to provide vital new data to aid the development of a national salt reduction strategy.
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A clinical trial of 75 patients hospitalized with acute decompensated heart failure (ADHF) suggests that aggressive fluid and sodium restriction has no effect on weight loss or clinical stability at three days but was associated ...
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(HealthDay)—People with hypertension have a taste for more salt in their food than do individuals with normotension, according to a study presented at the annual meeting of the American Society of Hypertension, ...
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(HealthDay)—Drinking 500 ml of purified water is not associated with increases in resting energy expenditure (REE), according to a study presented at the annual meeting of the European Congress on Obesity, ...
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Recent studies that examine links between sodium consumption and health outcomes support recommendations to lower sodium intake from the very high levels some Americans consume now, but evidence from these studies does not ...
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In the May issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Associate Editor Karen Nachay writes about how food manufacturers are trying to overcome formulation challenges to dev ...
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The dangerously high salt levels in processed food and fast food remain essentially unchanged, despite numerous calls from public and private health agencies for the food industry to voluntarily reduce sodium ...
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Induced pluripotent stem cells (iPScs) from the skin of patients with Dravet syndrome (DS) show Dravet-like functional impairment when they are converted into neurons, finds research in BioMed Central's open ...
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(Medical Xpress)—Researchers at the University of Virginia School of Medicine have cut through conflicting advice about salt consumption by demonstrating that each person has a "personal salt index," an upper limit on daily ...
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Sodium (pronounced /ˈsoʊdiəm/) is a metallic element with a symbol Na (from Latin natrium or Arabic natrun) and atomic number 11. It is a soft, silvery-white, highly reactive metal and is a member of the alkali metals within "group 1" (formerly known as ‘group IA’). It has only one stable isotope, 23Na.
Elemental sodium was first isolated by Sir Humphry Davy in 1806 by passing an electric current through molten sodium hydroxide. Elemental sodium does not occur naturally on Earth, but quickly oxidizes in air and is violently reactive with water, so it must be stored in an inert medium, such as a liquid hydrocarbon. The free metal is used for some chemical synthesis and heat transfer applications.
Sodium ion is soluble in water in nearly all of its compounds, and is thus present in great quantities in the Earth's oceans and other stagnant bodies of water. In these bodies it is mostly counterbalanced by the chloride ion, causing evaporated ocean water solids to consist mostly of sodium chloride, or common table salt. Sodium ion is also a component of many minerals.
Sodium is an essential element for all animal life and for some plant species. In animals, sodium ions are used in opposition to potassium ions, to allow the organism to build up an electrostatic charge on cell membranes, and thus allow transmission of nerve impulses when the charge is allowed to dissipate by a moving wave of voltage change. Sodium is thus classified as a “dietary inorganic macro-mineral” for animals. Sodium's relative rarity on land is due to its solubility in water, thus causing it to be leached into bodies of long-standing water by rainfall. Such is its relatively large requirement in animals, in contrast to its relative scarcity in many inland soils, that herbivorous land animals have developed a special taste receptor for sodium ion.
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