Researchers have discovered that those who consume an abundance of red meat have an increased risk for end-stage renal disease (ESRD). Their investigation involved gathering food intake data from adults and teenagers alike.
MD Anderson dietitians suggest limiting red meat to no more than 18 ounces a week; one ounce is about the size of a deck of cards.
Protein
Meat proteins are an integral component of human diet, providing essential amino acids like arginine, cysteine, glycine, methionine, phenylalanine, leucine, isoleucine and valine for our wellbeing. Additionally, they play a crucial role in providing satiety, thermogenic regulation as well as metabolic processes like weight management.
Studies that utilize observational methodologies indicate a correlation between higher intakes of red meat and an increase in heart disease, cancer, and obesity rates – yet lack sufficient evidence to prove a causal relationship.
As a general guideline, it is wise to eat less red meat and substitute with more plant proteins such as beans and legumes, tofu, soy milk and products, nuts and nut spreads. A dietitian can assist in planning a more healthful diet that includes some red meat without overindulgence – MD Anderson dietitians suggest capping consumption at 18 ounces (the size of an average softball). Red meat contains saturated fat that increases low-density lipoprotein cholesterol – risk factor associated with heart disease.
Saturated Fat
Red meat is an integral component of many people’s diets, providing protein, iron and zinc. Unfortunately, however, red meat may also contain large quantities of saturated fat and sodium which have been linked with heart disease – the leading cause of death in America.
Recent case-control research discovered that individuals consuming higher quantities of both total and processed red meat experienced a greater decline in estimated glomerular filtration rate (eGFR), which measures kidney function.
Researchers used a food-frequency questionnaire to assess red and processed meat consumption among those without kidney disease. Their results demonstrated a link between high intakes of red and processed meat consumption and risk for chronic kidney disease (CKD), microalbuminuria, severe albuminuria and other factors such as age, sex, smoking, energy intake etc. with higher risks associated with chronic kidney disease; previous research supported this correlation by replacing red meat consumption with plant-based sources like nuts, legumes, whole grains or low-fat dairy.
Sodium
Red meat is a staple in many diets, but the salt content of processed and unprocessed varieties may be high. This is particularly troubling for people living with chronic kidney disease (CKD), since too much sodium intake can contribute to high blood pressure which ultimately damages kidneys.
Researchers used Kaplan-Meier survival analysis and Cox proportional hazards regression to study dietary sodium consumption among members in a community-based cohort and its relationship to incident CKD development. Results suggested sodium was linked with lower kidney function independently of hypertension.
Studies don’t demonstrate a definitive connection between restricting meat or drastically cutting back red meat consumption and improved kidney health, however. If you have cardiovascular disease or diabetes history, discussing an eating style which emphasizes plant-based proteins like beans and nuts as opposed to red meat could help support kidneys – speak to an NKF dietitian about reading labels effectively in order to minimize hidden sodium sources and support kidneys more efficiently.
Carbohydrates
Carbs are one of the main sources of fuel in our bodies, found in foods like grains, fruits and vegetables. When broken down by our digestive tract into glucose they’re taken up into our bloodstream as energy. Complex carbs, on the other hand, take longer for our bodies to breakdown – these include beans, whole grain bread & pasta products like whole-wheat pasta as well as brown rice & berries for instance!
People who consume more red meat are at a greater risk for chronic kidney disease (CKD), which eventually progresses into end-stage renal disease and requires dialysis or transplant surgery. Rates are increasing worldwide and current recommendations advise limiting red meat consumption in order to lower risks; a recent study suggests replacing it with fish, legumes or whole grains may significantly lower them; published in Journal of Renal Nutrition.