The role of fluids and food products in ensuring optimal hydration of the body
Wojciech Wiśniewski
2026-03-17
2 min. read
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From a nutritional science perspective, both the volume and the nature of consumed fluids play a pivotal role, as they can exert either beneficial or detrimental effects on health status. Inadequate water intake—whether in terms of quantity or quality—may disrupt water-electrolyte balance and thereby contribute to the development of diet-related disorders. The most common consequences include excess body weight, obesity, insulin resistance leading to type 2 diabetes, gastrointestinal dysfunction, dental caries, and cardiovascular pathologies, which are frequently rooted in impaired fluid regulation.
Food as a source of water for the body
Although food is a frequently forgotten source, it covers a substantial part of the body's water needs (2030%).[1] Water content in food is varied. The following table shows an example breakdown of food products by water content. According to this breakdown, most water contains fruits and vegetables, both fresh, raw and processed.
Drinking is the most important source of water
Bottled water. According to the Decree of the Minister of Health of 31 March 2011, water has the best physical and chemical characteristics and has certain and confirmed therapeutic properties. However, all natural mineral water, which is a source of salt, must contain at least half of its mineral content. Mineral water must therefore be differentiated in terms of mineral content which is essential for the proper functioning of the body. Medicinal water is chemically and microbiologically unpolluted. It has the highest physical and biological properties, but all mineral water from human sources must have at least one and confirmed medicinal properties.. Mineral waters containing salt, which are also the most important nutrients, and therefore are also recommended for the consumption of the mineral ingredients which are essential for proper body functioning.
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