Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
J Ren Nutr. 2020 Mar;30(2):111-118. doi: 10.1053/j.jrn.2019.06.008. Epub 2019 Aug 14.
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).
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.
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.
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.
本研究旨在探讨不同肉类摄入量及其替代物与新发慢性肾脏病（CKD）风险的关系。
在基线时，通过经过验证和可靠的食物频率问卷评估了 4881 名无 CKD 的 Tehran Lipid and Glucose Study 参与者的习惯性饮食摄入。使用逻辑回归，调整了年龄、性别、吸烟、总能量摄入、甘油三酯、体重指数、身体活动、高血压和糖尿病等因素，评估了主要食物蛋白质来源（总红肉、未加工红肉和加工红肉）与新发 CKD 之间的关系。估计了用一份总红肉代替一份低脂乳制品、坚果、全谷物和豆类来替代一份总红肉时，CKD 的比值比（OR）和 95%置信区间（CI）。
参与者的平均年龄±标准差为 40.1±12.8 岁。在调整混杂因素后，与总红肉摄入量最低四分位相比，最高四分位的新发 CKD 的 OR 为 1.73（95%CI：1.33-2.24；P 趋势<0.001）。与总红肉摄入量最低四分位相比，最高四分位的参与者的 OR 为 1.99（95%CI：2.54-2.56；P 趋势<0.001）。在替代分析中，用低脂乳制品、坚果、全谷物和豆类替代 1 份总红肉和加工肉与新发 CKD 风险降低相关。
较高的总红肉和加工肉摄入量与新发 CKD 风险增加相关。此外，用其他来源的膳食蛋白质替代总红肉和加工肉与较低的 CKD 风险相关。
