Chloride is a salt consisting of two elements, one of which is chlorine. Chloride makes up about 0.15% of the body weight and is found in the fluid outside cells.

Chloride is needed to keep the proper balance of body fluids. It is an essential part of digestive (stomach) juices.

Chloride is can be found in table salt or sea salt as sodium chloride. It is also found in many vegetables. Foods with higher amounts of chloride include seaweed, rye, tomatoes, lettuce, celery, and olives. Potassium chloride is found in most foods and is usually the main ingredient of salt substitutes.

Too little chloride in the body can occur with fluid loss. This may be due to excessive sweating, vomiting, or diarrhea. Medicines such as diuretics can also cause a chloride deficiency. Such loss can lead to dehydration, loss of potassium in the urine, and a condition called alkalosis.

The Food and Nutrition Board of the Institute of Medicine have established the following dietary reference intakes (DRIs) for chloride.

Infants:

• 0-6 months: 0.18 grams/day (g/d)
• 7-12 months: 0.57 g/d

Children and Adults:

• 1-3 years: 1.5 g/d
• 4-8 years: 1.9 g/d
• 9-50 years: 2.3 g/d

Those older than 50 should consume slighly lower levels. Pregant and milk-producing (lactating) women need slighly higher levels. Ask your doctor which amount is best for you.

Chloride is readily available in the food supply. In fact, most Americans probably consume more chloride than necessary, in the form of table salt and salt in prepared foods.