- High consumption of red meat is tied to an increased likelihood of chronic kidney disease (CKD).
Why this matters
- Findings support those of the ARIC study, showing that the highest vs lowest quartile of red and processed meat intake is linked to 23% higher risk for CKD.
- Prospective Tehran Lipid and Glucose Study involving 4881 adults aged ≥20 years with normal baseline renal function (mean age, 40.1±12.8 years; 47% women).
- Mean meat intake on food frequency questionnaire was 1.17 servings/day.
- Funding: Shahid Beheshti University of Medical Sciences.
- Rate of incident CKD at 3 years was 12.6%.
- In adjusted analysis, the highest vs lowest quartile of total red meat intake was associated with a 73% increased likelihood of incident CKD (aOR, 1.73; P<.001 style="list-style-type:circle;">
- Association was stronger for processed red meat (aOR, 1.99; P<.001>
- 15% with total red meat (aOR, 1.15; P<.001>
- 28% with processed red meat (aOR, 1.28; P<.001 and>
- Nil with unprocessed red meat (P=.279).
- Observational design.
- CKD defined by isolated creatinine measurements.