Principles of Biochemistry Volume 3 - A. Lehninger 1985

Selected Aspects of Human Biochemistry
Human Nutrition
The sodium and potassium content in food is of great importance for the prevention and treatment of hypertension

Sodium and potassium are present in large quantities in almost all foods, and a frank deficiency of these elements is extremely rare. Issues related to these elements usually arise not from a lack of them, but rather from an imbalance. The Na⁺ ion is the principal extracellular cation, while the K⁺ ion is

the principal intracellular cation in The Human Body. Both ions play a vital role in regulating Water-electrolyte and acid-base balances. The levels of each are, in turn, regulated by mineralocorticoid Hormones of the adrenal cortex (Section 25.18).

The body's true daily requirement for sodium is only 1 g, whereas average intake in the USA reaches approximately 5 g. Much like sugar, salt consumption has surged dramatically in recent times. Many people develop an outright "craving" for salt, consuming up to 10 g of sodium per day. The continuous intake of excessive amounts of NaCl not only contributes to the premature onset of Hypertension but also significantly exacerbates this condition—which is more prevalent among Black populations than white ones and whose development is largely driven by genetic factors. Hypertensive patients are advised to restrict their salt intake.

In the USA, the average daily intake of potassium is about 4 g per person; however, heavy potassium losses from the body, typically associated with diabetes, diarrhea, or The Use of diuretic medications to treat hypertension, can lead to a significant potassium deficit. Potassium is particularly abundant in tomato juice, citrus fruits, and bananas.