December 12, 2020
Consuming red and processed meat increases the risk of chronic kidney disease, according to a study published in the Journal of Renal Nutrition. Researchers tracking
protein sources and chronic kidney disease incidence rates found that those who consumed the most red and processed meat increased their risk for disease by 73% and 99%, respectively when compared with those who ate the least.
Substituting one serving of red or processed meat with a serving of a plant protein source, such as beans or grains, reduced the risk of disease by up to 30%. Possible mechanisms to explain the difference include lower dietary acid load, lower intake of AGES (Advanced Glycation End Products) and increased intake of nutrients associated with improved kidney function.
A prospective study of dietary meat intake and risk of incident chronic kidney disease. Journal of Renal Nutrition 2020;30:111-8.