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Conditions that can lead to falsely low sodium measurements include high blood protein levels such as in multiple myeloma, high blood fat levels, and high blood sugar. [5] [6] Treatment is based on the underlying cause. [4] Correcting hyponatremia too quickly can lead to complications. [5]
Pseudohyponatremia is a false low sodium reading that can be caused by high levels of fats or proteins in the blood. [14] [3] Dilutional hyponatremia can happen in diabetics as high glucose levels pull water into the blood stream causing the sodium concentration to be lower.
Doing so lessens the chance of increaseing the serum sodium level too rapidly as blood volume rises and ADH levels fall. [citation needed] In people who are volume depleted (e.g., their blood volume is too low), ADH secretion is increased since volume depletion is a potent stimulus for ADH secretion.
“Dizziness is generally a more neurological cause or a potential cardiac cause. For example, it could be a blood flow issue or stenosis of a carotid artery,” says Dr. Bhattacharyya. Additional ...
UK: The Food Standards Agency defines the level of salt in foods as follows: "High is more than 1.5 g salt per 100 g (or 0.6 g sodium). Low is 0.3 g salt or less per 100 g (or 0.1 g sodium). If the amount of salt per 100 g is in between these figures, then that is a medium level of salt."
Hypoaldosteronism may result in high blood potassium and is the cause of 'type 4 renal tubular acidosis', sometimes referred to as hyperkalemic RTA or tubular hyperkalemia. However, the acidosis, if present, is often mild. It can also cause urinary sodium wasting, leading to volume depletion and hypotension. [citation needed]
Hyponatremic (abnormally low blood sodium levels). Example: a child with diarrhea who has been given tap water to replete diarrheal losses. Overall there is more water than sodium in the body. The intravascular volume is low because the water will move through a process called osmosis out of the vasculature into the cells (intracellularly).
The metals they focus on are naturally occurring, and thus low levels may be present in any food product. ... comes naturally elevated levels of sodium to ensure safe preservation of the product ...