Chloride and potassium-rich foods | Chloride and potassium-rich foods. [letter]
1979
Miller, Sanford A. | Roche, Patrick A. | Śrīn̲ivācan̲, Patmā | Vertes, Victor
The chloride, potassium and sodium content of commercially available fruit and vegetable juices was assessed to determine the efficiency of juice in providing potassium supplementation for hypertensive patients on diuretic therapy. It was found that chloride content is high only when sodium content is high, which can diminish the effects of the diuretic and increase potassium losses. Absence of the chloride salt of potassium may explain the lack of effectiveness in treating hypokalemic alkalosis.
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