A new study, published in the Journal of the
American Society of Nephrology, investigated the long-term impact of red meat
consumption on kidney health. Their findings justify the current caution
suggested in regard to red meat and organ health.
Red meat,
such as beef, lamb, and pork, can be included as part of a healthy diet.
But, as
with many dietary components, it is best to limit the amount consumed.
For
instance, the American Institute for Cancer Research recommend eating no more
than 18 ounces of red meat per week because of its links with certain cancers,
including stomach cancer.
A study,
published in JAMA in 2012, documented 23,926 deaths and concluded that red meat
consumption was associated with an increased risk of cardiovascular disease and
cancer mortality.
The
present study, carried out at Duke-NUS Medical School and Saw Swee Hock School
of Public Health at the National University of Singapore, further investigated
red meat's potential impact on kidney health.
A rise in kidney disease
An
increasing number of people are developing chronic kidney disease (CKD);
globally, an estimated 500 million people have CKD. Many patients with CKD go
on to develop end-stage renal disease (ESRD). This is a serious condition that
requires kidney dialysis or transplant.
Currently,
a reduced protein intake is suggested to patients with CKD to slow the
progression to ESRD. However, the role of different protein sources in the
development of ESRD has not been investigated previously.
Researcher
Woon-Puay Koh and her team delved into data from the Singapore Chinese Health
Study, which included more than 63,000 adults, aged 45-74. They linked the data
with the Singapore Renal Registry, which holds the records of all Singapore
ESRD patients. The overall aim was to uncover the role of different protein
sources on kidney health outcomes.
"We
embarked on our study to see what advice should be given to CKD patients or to
the general population worried about their kidney health regarding types or
sources of protein intake," explains Koh.
In China,
the primary red meat is pork, accounting for 97 percent of red meat intake.
Other popular protein sources included eggs, dairy, shellfish, fish, soy,
legumes, and poultry.
The
participants were followed up for an average of 15.5 years. During that time,
951 cases of ESRD occurred; the resultant data showed a clear trend.
Red meat
intake was associated with a dose-dependent increased ESRD risk. Individuals
who consumed the highest amounts of red meat - the top 25 percent - showed a 40
percent higher risk of developing ESRD than those who consumed the least red
meat - the bottom 25 percent.
Other
sources of protein - fish, eggs, dairy, and poultry - showed no associations
with the development of ESRD. Additionally, soy and legumes appeared to play a
slightly protective role.
One less portion of red meat reduces risk
The
researchers estimate that replacing one serving of red meat per week with a
different protein source reduces the risk of developing ESRD by up to 62
percent.
These
results back up other recent studies, giving them added weight. For instance, a
Japanese study found that geographical regions where more animal protein is
consumed have a higher rate of ESRD.
Also, The
Nurses' Health Study conducted in the United States found that individuals with
higher red meat and processed meat intake had a higher risk of decline in
estimated glomerular filtration rate - a measure of kidney function.
Although
red meat can be a healthy component of a varied diet, current and previous
research suggests that anyone at risk of developing kidney problems could
benefit from reducing their intake.
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