Red Meat Intake and Risk of ESRD
Lew QJ, Jafar TH, Koh HW, Jin A, Chow KY, Yuan JM, Koh WP
Journal of the American Society of Nephrology : JASN · 176 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Cohort study (indexed by PubMed)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
- University or hospital
- National University of Singapore
- Government
- National Cancer Institute
- Government
- NCI NIH HHS
- Grants
- National Cancer Institute (R01 CA080205); National Cancer Institute (R01CA144034); National Cancer Institute (UM1 CA182876)
Based on 3 listed funder(s).
Publication
- Published
- 2016-07-14 · J Am Soc Nephrol · vol. 28 · issue 1 · pp. 304–312
- Publisher
- American Society of Nephrology
- Cited
- 221 citations · more than 99% of similar papers · 15.1× the field average
- Impact
- Top 10% most cited in its field
- References
- 33 works
- Access
- Open access (repository copy)
- Research areas
- Nutritional Studies and Diet · Renal function and acid-base balance · Sodium Intake and Health
- Keywords
- Medicine, Quartile, Red meat, Hazard ratio, Confidence interval, Population, Relative risk, Cohort study, Lower risk, Prospective cohort study, Internal medicine, Environmental health
- MeSH
- humans, kidney failure, chronic, risk factors, prospective studies, aged, middle aged, female, male, red meat
7 authors
From SG, US
- Quan-Lan Jasmine Lew · correspondingSingHealth Polyclinics
- Tazeen H. JafarSingapore General Hospital; Duke-NUS Medical School
- Hiromi Wai Ling KohNational University of Singapore
- Aizhen JinHealth Promotion Board
- Khuan Yew ChowHealth Promotion Board
- Jian‐Min Yuan · correspondingUniversity of Pittsburgh; UPMC Hillman Cancer Center
Abstract
Randomized controlled trials suggest that protein restriction may retard the progression of CKD toward ESRD. However, the effects of dietary protein intake level and the food sources of dietary protein on the risk of ESRD in the general population remain unclear. We investigated these effects in the Singapore Chinese Health Study, a prospective population-based cohort that recruited 63,257 Chinese adults aged 45-74 years from 1993 to 1998. We collected habitual diet information via a validated semiquantitative food frequency questionnaire and identified ESRD via record linkage with a nationwide registry. In all, 951 cases of ESRD occurred over a mean follow-up of 15.5 years. Regarding total protein intake, compared with the lowest quartile, the three higher quartiles combined had a hazard ratio for ESRD of 1.24 (95% confidence interval [95% CI], 1.05 to 1.46), but the dose-dependent association across the quartiles was not statistically significant (Ptrend=0.16). Red meat intake strongly associated with ESRD risk in a dose-dependent manner (hazard ratio for highest quartile versus lowest quartile,1.40 [95% CI, 1.15 to 1.71; Ptrend<0.001]). Intake of poultry, fish, eggs, or dairy products did not associate with risk of ESRD. In substitution analysis, replacing one serving of red meat with other food sources of protein associated with a maximum relative risk reduction of 62.4% (95% CI, 33.1 to 78.9; P<0.01). Our study shows that red meat intake may increase the risk of ESRD in the general population and substituting alternative sources of protein may reduce the incidence of ESRD.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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