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Chloride

Chloride is an essential nutrient that is absorbed almost exclusively in combination with sodium as sodium chloride, i.e., table salt. Many drinks, such as tomato and vegetable juices and certain mineral waters, also contain sodium chloride.

Chloride - like sodium - plays an important role in regulating the fluid and electrolyte balance. Moreover, it forms gastric acid (HCl) with hydrogen ions, is important for protein metabolism, the absorption of other minerals or for vitamin B12 intake. Together with sodium and potassium, chloride is also essential for nerve and muscle cell functions.

A deficiency of chloride practically does not occur in healthy people, as sufficient amounts of chloride (in combination with sodium) are always absorbed through the normal diet. However, high chloride losses can occur, for example, during diarrhoeal diseases and/or severe vomiting.

The consumption surveys conducted in Germany indicate that the population's chloride intake is currently far above the estimated values for sufficient intake.

Long-term increased intake of table salt has been linked to the formulation of various diseases. For example, the European Food Safety Authority (EFSA) has indicated that there is a high level of evidence that the current intake of table salt in Europe increases the risk of high blood pressure in the population and that high blood pressure is directly linked to the development of cardiovascular and kidney disease.

Proposed maximum level for the addition of chloride to food supplements (per daily dose of an individual product)

Taking into account the current supply situation of the German population as well as the potential health risks associated with a high chloride or saline intake, the German Federal Institute for Risk Assessment (BfR) recommends that chloride should not be used for nutritional purposes in food supplements.

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