Red meat intake linked to increased risk of kidney failure

Red meat intake may lead to an increased risk of developing kidney failure, a study led by Professor Koh Woon Puay of NUS Saw Swee Hock School of Public Health and Duke-NUS Medical School has found. Substituting one serving of red meat with other sources of protein, such as poultry, fish or plant-based food, may reduce the risk of end-stage renal disease (ESRD) by up to 62%.

The findings are based on a study of about 63,000 Chinese in Singapore, who were between the ages of 45 and 74 years during recruitment between 1993 and 1998, and were followed up for more than 15 years on average. However, it is not necessary to stop eating red meat completely, says Prof Koh. “It is best to eat red meat in moderation. For example, instead of eating red meat for every meal or daily, it is advisable to replace it with other meat such as poultry and fish, or plant-based protein such as soya or legumes for alternate meals or days.”

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