Dietary Reference Intakesfor Water, Potassium, Sodium, Chloride, and SulfateThe Dietary Reference Intakes (DRIs) are quantitative estimates of nutrientintakes to be used for planning and assessing diets for healthy people. Thisnew report, the sixth in a series of reports presenting dietary reference valuesfor the intakes of nutrients by Americans and Canadians, establishesnutrient recommendations on water, potassium, and salt for health maintenanceand the reduction of chronic disease risk.Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfatediscusses in detail the role of water, potassium, salt, chloride, and sulfate inhuman physiology and health. The major findings in this book include theestablishment of Adequate Intakes for total water (drinking water, beverages,and food), potassium, sodium, and chloride and the establishment ofTolerable Upper Intake levels for sodium and chloride. The book makesresearch recommendations for information needed to advance the understandingof human requirements for water and electrolytes, as well asadverse effects associated with the intake of excessive amounts of water,sodium, chloride, potassium, and sulfate. This book will be an invaluablereference for nutritionists, nutrition researchers, and food manufacturers.

Dietary Reference Intakesfor Water, Potassium, Sodium, Chloride, and SulfateThe Dietary Reference Intakes (DRIs) are quantitative estimates of nutrientintakes to be used for planning and assessing diets for healthy people. Thisnew report, the sixth in a series of reports presenting dietary reference valuesfor the intakes of nutrients by Americans and Canadians, establishesnutrient recommendations on water, potassium, and salt for health maintenanceand the reduction of chronic disease risk.Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfatediscusses in detail the role of water, potassium, salt, chloride, and sulfate inhuman physiology and health. The major findings in this book include theestablishment of Adequate Intakes for total water (drinking water, beverages,and food), potassium, sodium, and chloride and the establishment ofTolerable Upper Intake levels for sodium and chloride. The book makesresearch recommendations for information needed to advance the understandingof human requirements for water and electrolytes, as well asadverse effects associated with the intake of excessive amounts of water,sodium, chloride, potassium, and sulfate. This book will be an invaluablereference for nutritionists, nutrition researchers, and food manufacturers.