Takeaway
- 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.
Study design
- 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.
Key results
- 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).
Limitations
- Observational design.
- CKD defined by isolated creatinine measurements.
Only healthcare professionals with a Univadis account have access to this article.
You have reached your limit of complementary articles
Free Sign Up Available exclusively to healthcare professionalsLogin to
account
Don’t have an account? Get started