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24 de mai. de 2024 · Sodium is a chemical element; it has symbol Na (from Neo-Latin natrium) and atomic number 11. It is a soft, silvery-white, highly reactive metal. Sodium is an alkali metal, being in group 1 of the periodic table. Its only stable isotope is 23 Na.
Há 4 dias · Sodium is a soft silvery-white metal and the sixth most abundant element on Earth. It is highly reactive and forms many compounds, especially common salt, sodium chloride, and sodium-vapour lamps.
- The Editors of Encyclopaedia Britannica
18 de mai. de 2024 · Common signs and symptoms of low sodium include: Headaches, dizziness, and/or loss of balance. Fatigue, drowsiness, mental confusion, or trouble concentrating. Loss of appetite, nausea, or vomiting. Reduced urine output (pee) Profuse or sudden sweating. Muscle cramps, weakness, or spasms.
- Peter Pressman, MD
20 de mai. de 2024 · Potassium is a mineral that your body needs to stay healthy. Foods with potassium can help control blood pressure by blunting the effects of sodium. The more potassium you eat, the more sodium you process out of the body. It also helps relax blood vessel walls, which helps lower blood pressure.
9 de mai. de 2024 · The American Heart Association recommends no more than 2,300 milligrams of sodium a day. The ideal limit is no more than 1,500 per day for most adults, especially for those with high blood pressure. Cutting out just 1,000 milligrams a day can improve blood pressure and heart health.
21 de mai. de 2024 · Sodium is an abundant metallic element that is an important mineral for all living organisms. It is also widely used industrially to make an assortment of consumer goods. The soft metal also appears in an abundance of compounds, such as sodium chloride, better known as salt.
6 de mai. de 2024 · This second edition introduces benchmarks for sodium levels across 70 food subcategories, reflecting WHO's commitment to reducing sodium intake globally. These globally harmonized benchmarks define the maximum levels of sodium that processed foods can contain.
