Naslov
Ingestion of red meat promotes chronic kidney disease progression

Autori
Prkačin, Ingrid ; Cavrić, Gordana ; Kovačević, Ivona ; Hrabar, Josip ; Đermanović Dobrota, Vesna ; Raos, Dominik

Izvornik
Acta medica Croatica (1330-0164) 73 (2019), 3; 237-241

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
nurtrition ; chronic kidney disease

Sažetak
Reducing protein intake in patients with chronic kidney disease (CKD) can delay progression in terminal stage. There is strong evidence supporting positive effects of replacing red meat protein with other sources of protein. In this study, the impact of replacing red meat protein was investigated in 46 non-dialysis CKD (ND-CKD) patients with resistant hypertension and followed-up for 6 months (19M/27F ; mean age 66±9 years, mean eGFR: (43±12) mLmin-11.73 m2.). Patients were divided into two groups: group A was put on a special diet (reduction of red meat intake to 2x weekly and adding 50% more vegetables to the diet with 8-hour time restricted feeding) ; group B had no reduction of red meat intake alongside consuming less vegetable and without time restricted feeding. A food frequency questionnaire was used to collect information on consumption of foods and number of servings consumed. Patients were evaluated at the beginning and after 6 months of management. Specialized diet caused a decrease in body mass index (from 36.4±5.1 kg/m2 to 33±5 kg/m2), body weight (from 112±13 kg to 106±18 kg), and waist circumference (from 119±11 cm to 112±10 cm). Additionally, the 6-month administration of specialized diet caused a significant decrease in the office systolic blood pressure (SBP) from 147±15 mm Hg to 140±12 mm Hg, while reduction in diastolic blood pressure (DBP) from 89±8 mm Hg to 86±6 mm Hg (p=0.1) and heart rate was not significant (from 79±10 to 77±11 beats/min (p=0.9). After 6 months, kidney function measured with eGFR was 45.2±14 mL/min/1.73 m² in group A and 41.2±11 mL/min/1.73 m² in group B (p<0.05). The findings of this study suggest an association between daily consumption of red meat and the risk of CKD progression. The administration of diet for 6 months can be useful in slowing CKD progression (via interaction with acidification in the kidney), while resulting in significant SBP reduction, possibly via interaction with the autonomic nervous system.

Izvorni jezik
Engleski

Znanstvena područja
Kliničke medicinske znanosti

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