dehydrated

Dehydration, in a medical context, refers to a deficit of body water that occurs when fluid losses exceed fluid intake. It can range from mild thirst to life-threatening shock. In a broader sense, the term dehydrated can also describe foods and ingredients from which water has been removed for preservation or convenience.

Causes include inadequate fluid intake, heavy sweating, fever, vomiting or diarrhea, excessive urination from diabetes or certain medications, and illnesses that involve rapid fluid loss. Infants, young children, older adults, and people in hot climates or engaging in prolonged physical activity are particularly at risk. Early signs include thirst, dry mouth, and reduced urine output; more advanced symptoms are dizziness, rapid heartbeat, sunken eyes, fatigue, and, in severe cases, confusion or fainting.

Diagnosis is usually clinical, based on symptoms and vital signs; laboratory tests may assess electrolyte balance and kidney function in uncertain cases. Treatment for mild dehydration centers on oral rehydration with fluids containing electrolytes and glucose. Severe dehydration requires urgent intravenous fluids in a medical setting. Recovery depends on addressing the underlying cause and restoring normal fluid balance.

Dehydrated foods are produced by removing water to extend shelf life and reduce weight. Methods include sun drying, air drying, oven or freezer drying, and freeze-drying. Rehydration is often needed before use. Dehydrated products should be stored in airtight, cool, dry conditions; note that heating and processing can reduce certain nutrients.