A comparison of bottle tops, teaspoons and WHO glucose-electrolyte packets for home made oral rehydration solutions in The Gambia

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Abstract
Three methods of preparation of oral rehydration solution were taught to Gambian mothers and the sodium concentration and osmolality of the solutions prepared were estimated. Most of the solutions made up using WHO glucose-electrolyte mix had a satisfactory sodium content (70 to 120 mmol/l) and osmolality (200 to 350 mosmoles/kg). Of the sugar and salt mixtures using a teaspoon as a measure, 17% were hypertonic (>120 mmol sodium/l) and 24% were hyperosmolar (>350 mosmol/kg). Nearly all the sugar and salt solutions prepared using a soft drink bottle top as a measure had sodium contents of 30–88 mmol/l and none was hyperosmolar. We suggest that wider trials of this simple, widely available measure are indicated.