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In 2019, the National Academy of Medicine established an adequate intake for sodium of 1.five grams /day in adults, equivalent to 3.8 g/day of sodium chloride . In most nations, cereals and cereal products, such as bread, are the principal supply of nondiscretionary sodium, followed by the meat/eggs/fish aggregate and by milk and dairy products. The contributions to total sodium intake by fruit and vegetables are just about negligible . Most of the sodium in the typical American eating plan comes from processed or ready foods. Notably, the relation among electrolyte science, interfacial chemistry and electrochemical performance is highlighted, which...