Red Meat Consumption Associated With Increased Risk of End-Stage Renal Disease
Red meat intake may increase risk of end-stage renal disease (ESRD) in the general population, and substituting red meat intake with alternative sources of protein may reduce ESRD incidence, according to a new study.
“Dietary patterns that consist mainly of red meat in Western populations have been associated with increased risk of chronic kidney disease or ESRD,” said study author Woon-Puay Koh, MBBS, PhD, of Duke-NUS Medical School in Singapore. “Hence, we’re not surprised by our finding, although the red meat in Western populations is mainly beef while the red meat in our study population is mainly pork.”
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The researchers investigated the effects of total protein and its different food sources on ESRD risk in the Singapore Chinese Health Study, a prospective population-based cohort that recruited 63,257 Chinese adults aged 45-74 years from 1993-1998. They collected habitual diet information via a validated semi-quantitative food frequency questionnaire and identified ESRD via record linkage with a national registry.
The investigators saw 951 cases after a mean follow-up of 15.5 years. For protein intake, compared with the lowest quartile, hazard ratio (HR) for the 3 quartiles combined was 1.24 (95% confidence interval [CI], 1.05-1.46), but the dose-dependent association across the quartiles was not statistically significant (Ptrend = .16). Red meat intake was strongly associated with risk in a dose-dependent manner; comparing highest to lowest quartile, HR = 1.40 (95% CI, 1.15-1.71; Ptrend <.001). They found no association with intakes of poultry, fish, eggs, or dairy products. In substitution analysis, replacing 1 serving of red meat with other food sources of protein was associated with maximum relative risk reduction of 62.4% (95% CI, 33.1-78.9; P<.01).
“Our findings suggest that patients with chronic kidney disease or the general population worried about their kidney health can still maintain protein intake but consider switching to plant-based sources,” Dr Koh said. “However, if they still choose to eat meat, fish/shellfish and poultry are better alternatives to red meat. I must stress that our study does not mean that eating other meats is good for preserving kidney function. Rather, since other meats does not increase the risk of ESRD, they’re a good replacement for red meat.”
The researchers continue to use the Singapore Chinese Health Study cohort to examine other dietary and lifestyle factors that can affect risk of ESRD. Some of the work in progress includes the effect of body mass index, dietary pattern, sleep, and drinking beverages like coffee, tea, and soda.
—Mike Bederka
Reference:
Lew Q-LJ, Jafar TH, Koh HWL, et al. Red meat intake and risk of end-stage renal disease [published online July 14, 2016]. J Am Soc Nephrol. doi:10.1681/ASN.2016030248.