Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate

TABLE 4-16 Water Content of Selected Foods

Food	Water (% wt)	Food	Water (% wt)
Apple, raw	86	Ham, cooked	70
Apricot, raw	86	Lettuce, iceberg	96
Banana, raw	75	Macaroni/spaghetti, cooked	66
Bread, white	36	Milk, 2%	89
Bread, whole-wheat	38	Orange, raw	87
Broccoli, cooked	89	Peach, raw	89
Cantaloupe, raw	90	Peanuts, dry roasted	2
Carrots, raw	88	Pear, raw	84
Cheese, cheddar	37	Pickle	92
Cheese, cottage	79	Pineapple, raw	86
Chicken, roasted	64	Potato, baked	75
Chocolate chip cookies	4	Squash, cooked	94
Corn, cooked	70	Steak, tenderloin, cooked	50
Corn flakes cereal	3	Sweet potato, boiled	80
Crackers, saltines	4	Turkey, roasted	62
Grapes, raw	81	Walnuts	4
SOURCE: USDA/ARS (2002).

fluid by individuals 20 to 64 years old as provided by the 1977–1978 Nationwide Food Consumption Survey and the 1994–1996 Continuing Survey of Food Intakes by Individuals (CSFII) (Heller et al., 1999). Table 4-16 shows the water content of various foods. Fruits and vegetables contain a high percentage of water. For adults in the United States, drinking water provided 35 to 54 percent of total water, while foods and beverages provided 19 to 25 percent and 49 to 63 percent, respectively (Appendix Tables D-1, D-2, D-3, and D-4). Together, drinking water and beverages provided 73 to 80 percent of the total water consumed as food and fluids. Analysis of other data (Ershow and Cantor, 1989) showed total water intake with approximately 28 percent coming from food, 28 percent from drinking water, and 44 percent from other beverages. Foods such as soup and ice cream were included in the food category.

Intake

Appendix D, using data from the Third National Health and Nutrition Examination Survey (NHANES III), provides the daily intake of water from (1) total sources (food and beverages), (2) drinking water, (3) drinking water and beverages, and (4) foods. Table 4-17

Table of Contents

Front Matter R1-R20

Summary 1-20

1 Introduction to Dietary Reference Intakes 21-36

2 Overview and Methods 37-49

3 A Model for the Development of Tolerable Upper Intake Levels 50-72

4 Water 73-185

5 Potassium 186-268

6 Sodium and Chloride 269-423

7 Sulfate 424-448

8 Applications of Dietary Reference Intakes for Electrolytes and Water 449-464

9 A Research Agenda 465-470

Appendix A: Glossary and Acronyms 471-476

Appendix B: Origin and Framework of the Development of Dietary Reference Intakes 477-484

Appendix C: Predictions of Daily Water and Sodium Requirements 485-493

Appendix D: U.S. Dietary Intake Data from the Third National Health and Nutrition Examination Survey, 1988–1994 494-517

Appendix E: U.S. Dietary Intake Data for Water and Weaning Foods from the Continuing Survey of Food Intakes by Individuals, 1994–1996, 1998 518-526

Appendix F: Canadian Dietary Intake Data for Adults from Ten Provinces, 1990–1997 527-533

Appendix G: U.S. Water Intake and Serum Osmolality Data from the Third National Health and Nutrition Examination Survey, 1988–1994 534-536

Appendix H: U.S. Total Water Intake Data by Frequency of Leisure Time Activity from the Third National Health and Nutrition Examination Survey, 1988–1994 537-545

Appendix I: Dose-Response Effects of Sodium Intake on Blood Pressure 546-557

Appendix J: Serum Electrolyte Concentrations NHANES III, 1988-94 558-563

Appendix K: Options for Dealing with Uncertainties 564-568

Appendix L: Acknowledgments 569-571

Appendix M: Biographical Sketches of Panel Members 572-576

Index 577-618

Intake