The consumption of red meat has been associated with a variety of health problems, and a team of researchers has found yet another.
A study appearing in the upcoming issue of the Journal of the American Society of Nephrology links the food to an increased risk of kidney failure. The team’s findings were based on data gathered as part of the Singapore Chinese Health Study, which gathered information on over 63,000 adults hailing from China and living in Singapore.
In a comparison of the health progressions of both high and low consumers of red meat, those in the top tier were found to have a 40% greater risk of developing end-stage renal disease. The researchers also determined that substituting just one serving of red meat a week with leaner protein, preferably plant-based, can reduce the risk by over 60%.
