Chloride is mainly obtained from table salt or sea salt, which is primarily sodium chloride. It is also found in many vegetables. Foods with higher amounts of chloride are seaweed, rye, tomatoes, lettuce, celery, and olives.
Potassium chloride is found in most foods but is significant primarily in salt substitutes.
Chloride is essential in the maintenance of the body's acid-base and fluid balance. Chloride is frequently used in salt tablets to help in the replacement of sodium and chloride that is depleted during perspiration and warm weather, or during exercise . There are no recommended dietary allowances for chloride. It is readily available in the food supply, a state that is associated with the high intake of salt in the American diet, including processed foods with added salt. Increased intake of chloride in the form of salt can cause fluid retention, but this is primarily because of the sodium in the salt.