Objective
The aim of the present study was to investigate the association of different meat
intake and substitution of them with risk of incident chronic kidney disease (CKD).
Methods
At the baseline, habitual dietary intakes of 4881 participants of the Tehran Lipid
and Glucose Study who were free of CKD were assessed by a valid and reliable food-frequency
questionnaire. Logistic regression, adjusted for age, sex, smoking, total energy intake,
triglycerides, body mass index, physical activity, hypertension, and diabetes, was
used to assess the relationship between major protein sources of food (total red meat,
unprocessed red meat, and processed red meat) and incident CKD. Odds ratios (ORs)
and 95% confidence intervals (CIs) for the CKD were estimated for substituting one
serving of total red meat with one serving of low-fat dairy, nuts, whole grains, and
legumes.
Results
The mean ± standard deviation age of participants was 40.1 ± 12.8 years. After adjustment
for confounders, compared with the lowest quartile of total red meat intake, OR of
incident CKD in the highest quartile was 1.73 (95% CI: 1.33 to 2.24; P for trend <0.001) in the final model. OR for participants in the highest compared
with that in the lowest quartile of processed red meat was 1.99 (95% CI: 2.54 to 2.56;
P for trend <0.001). In the substitution analyses, replacing 1 serving of total red
meat and processed meat with 1 serving of low-fat dairy, nuts, whole grains, and legumes
was associated with a lower risk of incident CKD.
Conclusions
Higher consumption of total red meat and processed meat was associated with increased
risk of incident CKD. Furthermore, substitution of total red and processed meat in
the diet with other sources of dietary protein was associated with lower CKD risk.
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Article Info
Publication History
Published online: August 14, 2019
Footnotes
Financial Disclosure: See Acknowledgments on page 117.
Identification
Copyright
© 2019 by the National Kidney Foundation, Inc. All rights reserved.
