How long sodium stay in body

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Some foods naturally contain sodium. These include all vegetables and dairy products, meat, and shellfish. While these foods don't have an abundance of sodium, eating them does add to your overall body sodium content. For example, 1 cup milliliters of low-fat milk has about mg of sodium. Taste alone may not tell you which foods are high in sodium. For example, you may not think a bagel tastes salty, but a typical 4-inch centimeter oat bran bagel has about mg of sodium, and even a slice of whole-wheat bread contains about mg of sodium.

So how can you tell which foods are high in sodium? Read food labels. The Nutrition Facts label found on most packaged and processed foods lists the amount of sodium in each serving.

It also lists whether the ingredients include salt or sodium-containing compounds, such as:. Try to avoid products with more than mg of sodium per serving. And be sure you know how many servings are in a package — that information is also on the Nutrition Facts label. The supermarket is full of foods labeled reduced sodium or light in sodium. But don't assume that means they're low in sodium.

It's only lower in sodium compared with regular chicken noodle soup, which has more than mg of sodium in a cup. Salt substitute is made by replacing some or all the sodium with potassium, magnesium or another mineral. To achieve that familiar salty taste, you may use too much of the substitute — and get too much sodium. The potassium in some salt substitutes may be a problem for some people.

Too much potassium can be harmful for people with kidney problems or who take medicines that cause potassium retention, such as ones used to treat high blood pressure and congestive heart failure. Your taste for salt is acquired, so you can learn to enjoy less. Decrease your use of salt gradually and your taste buds will adjust. Consider using salt-free seasonings to help with the transition.

After a few weeks of cutting back on salt, you probably won't miss it, and some foods may even taste too salty. Then throw away the saltshaker. As you use less salt, your preference for it diminishes, allowing you to enjoy the taste of the food itself, with heart-healthy benefits.

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However, not everyone is equally sensitive to high levels of salt. Researchers have long believed that the way the level of salt inside our bodies is controlled is fairly straightforward: when levels are too high, our brains are stimulated to make us thirsty. We drink more and excrete more urine, through which the body expels excess salt. To gain insight into this process, a team led by Dr. Jens Titze at the University of Erlangen-Nuremberg in Germany took the opportunity to study men participating in a simulated space flight program.

Between and , they tightly controlled the daily salt intake of 10 men simulating a flight to Mars: four in a day pre-flight phase and six others for days. The team uncovered similar rhythms for the hormones aldosterone, which regulates sodium excretion from the kidney, and glucocorticoids, which help regulate metabolism.

Titze, now at Vanderbilt University Medical Center, continued to examine the long-term control of sodium and water balance in the men. To better understand the mechanisms at work, his team also performed experiments in mice.

Their latest results appeared in two papers on May 1, , in the Journal of Clinical Investigation. These, in turn, had a number of interesting effects in the body. Increasing salt intake increased sodium excretion, but also unexpectedly caused the kidney to conserve water.

Excess sodium was thus released in concentrated urine.