Hyponatremia is a common electrolyte disorder defined as a serum sodium
level of less than 135 mEq per L is the most common disorder of body
fluid and electrolyte balance encounte-red in clinical practice.
It
is associated with increased mortality, morbidity and length of
hospital stay in patients presenting with a range of
conditions. Hyponatremia is therefore both common and important.
Hyponatremia
results from the inability of the kidney to excrete a water load or
excess water intake. Water intake depends upon thirst mechanism. Thirst
is stimulated by increase in osmolality.
Thirst is sensed by
osmoreceptors located in the hypothalamus and leads to the release of
anti-diuretic hormone (vasopressin) from the posterior pituitary.
Anti-diuretic hormone acts on the V2 receptors located at the
basolateral aspect of the collecting duct cells and leads to increased
aquaporin expression on the luminal aspect of the collecting duct cells
which increases water absorption and abolishes thirst.
The most
common causes of hyponatremia are the syndrome of inappropriate
anti-diuresis (SIAD), diuretic use, polydipsia, adrenal insufficiency,
hypovolemia, heart failure, and liver cirrhosis (the latter two are
often collectively referred to as “hypervolemic hyponatremia”).
The most common classification system for hyponatremia is based on volume status:
*hypovolemic (decreased total body water with greater decrease in sodium level)
*euvolemic (increased total body water with normal sodium level)
*hypervolemic (increased total body water compared with sodium)
Hyponatremia – serum sodium concentration less than normal
Nutrition is a science, a field of knowledge composed of organized facts. The study includes in areas, such as clinical nutrition, community nutrition, public health and food policy and food science. Nutrition too is a science of how the body use food. Nutrition is life. The science of nutrition helps us improve our food choices by identifying the amounts of nutrients we need, the best food sources of those nutrients, and the other components in foods that may be helpful or harmful.
Popular articles
-
Role of Sodium in Human Body The human body contains approximately 1.3 g of sodium . About a third is found in our bones. The rest is our b...
-
Nutrient Composition of Cereal Grains In composition, grains are structurally similar as seen; however, they vary in their nutrient composi...
-
Monosaccharides Monosaccharides are , as the name implies, the simplest of the carbohydrate. This classifications includes a series of alde...
-
In order to carry out its day to day physiological functions and maintain a constant body temperature (due to invariably in an environment o...
-
Water is the principle component (up to 80%) of the edible portions of seafood. Usually the oil and water content together total about 80%...