Consuming red and processed meat increases the risk for chronic kidney disease, according to a study published in the Journal of Renal Nutrition. Researchers followed diet records for participants from the Tehran Lipid and Glucose Study and tracked protein sources and chronic kidney disease incidence rates. Results showed that those who consumed the most red and processed meat increased their risk for disease by 73% and 99%, respectively, when compared to those who ate the least. Substituting one serving of red or processed meat with a serving of a different protein source such as legumes or grains lowered the risk for disease by up to 30%. Possible protective mechanisms associated with replacing meat with plants include the lower dietary acid load, lower intake of advanced glycation end products, and increased intake of nutrients associated with improved kidney function.
Mirmiran P, Yuzbashian E, Aghayan M, Mahdavi M, Asghari G, Azizi F. A prospective study of dietary meat intake and risk of incident chronic kidney disease. J Ren Nutr. 2020;30:111-118.