Al-Bander S Y, Nix L, Katz R, Korn M, Sebastian A
General Clinical Research Center, University of California, San Francisco.
J Am Diet Assoc. 1988 Apr;88(4):472-5.
Because of growing interest in the biological and clinical effects of dietary chloride as the anion accompanying the dietary cation sodium and because the standard food composition tables used in the United States to estimate sodium content do not contain data on chloride content, we analyzed the nutrient data base of the English workers Paul and Southgate, which contains an extensive listing of both chloride and sodium contents in foods. To examine food chloride distribution in nature, we focused on the uncooked, unadulterated, discrete, primitive foods in the data base (no. = 216 food items). The findings indicate the existence of both a large variability of chloride content among foods and a high degree of coupling of chloride with sodium. The contents of chloride and sodium varied over a similarly large range (coefficients of variation, 229% vs. 263%), differed very little from each other on the average (less than 20%), and correlated (r = 0.84, p less than 0.001) to the extent that greater than two-thirds of the overall variation of chloride content was linked to that of sodium content. Those findings accord with the often posited but untested assertion that the chloride content of foods approximates and parallels that of sodium.(ABSTRACT TRUNCATED AT 250 WORDS)
由于膳食中氯离子作为与膳食阳离子钠相伴的阴离子，其生物学和临床效应受到越来越多的关注，且美国用于估算钠含量的标准食物成分表中不包含氯化物含量数据，我们分析了英国学者保罗和索思盖特的营养数据库，该数据库包含了丰富的食物中氯化物和钠含量清单。为研究自然界中食物氯化物的分布情况，我们重点关注了数据库中未加工、未掺假、单一、原始的食物（共216种食物）。研究结果表明，食物中氯化物含量存在很大差异，且氯化物与钠高度相关。氯化物和钠的含量变化范围相似（变异系数分别为229%和263%），平均差异很小（小于20%），且具有相关性（r = 0.84，p < 0.001），以至于氯化物含量总体变化的三分之二以上与钠含量相关。这些发现与常被提出但未经检验的观点一致，即食物中的氯化物含量与钠含量相近且平行。（摘要截短至250字）
