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Wednesday, February 19, 2014

Creatine in Meat Causes Significant Increases in Serum Creatinine after Consumption

Consumption of a standardized cooked meat meal significantly increased serum creatinine and resulted in a significant fall in eGFR in all stages of CKD studied; 6 of 16 CKD 3a patients were misclassified as CKD 3b. This effect of cooked meat on serum creatinine disappeared after 12 hours of fasting. The Diabetes Care study included 80 participants: volunteers and diabetic patients with CKD stages 1 and 2, 3a, 3b, and 4 (16 per group). Each participant was given a meat meal and nonmeat meal, each providing 54 g protein, together with 250 mL water, on separate days.

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