Effect of a Cooked Meat Meal on Serum Creatinine and Estimated
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Diabetes Care Volume 37, February 2014 483 Effect of a Cooked Meat Meal on Sunil Nair,1,5 Sarah V. O’Brien,5 Katharine Hayden,2 Bhavna Pandya,4 Serum Creatinine and Estimated Paulo J.G. Lisboa,3 Kevin J. Hardy,5 and John P.H. Wilding1 Glomerular Filtration Rate in Diabetes-Related Kidney Disease OBJECTIVE Fasting is not routinely recommended for renal function tests, despite the known effects of cooked meat on creatinine. We therefore studied variation in creatinine and estimated glomerular filtration rate (eGFR) after a standardized cooked meat meal in 80 subjects: healthy volunteers and diabetic patients with chronic kidney disease (CKD) stages 1 and 2, 3a, 3b, and 4 (n = 16/group). RESEARCH DESIGN AND METHODS The interventions were a standardized cooked meat and a nonmeat meal, each providing ∼54 g protein, together with 250 mL water, on separate days. Fasting PATHOPHYSIOLOGY/COMPLICATIONS and postprandial blood samples at 1, 2, and 4 h were drawn for creatinine mea- surement using a kinetic alkaline picrate assay on an Olympus AU640 analyzer. The modified four-variable Modification of Diet in Renal Disease equation trace- able to isotope dilution mass spectrometry creatinine was used to calculate eGFR. RESULTS Consumption of a standardized cooked meat meal significantly increased serum creatinine and resulted in significant fall in eGFR in all stages of CKD studied; 6 of 1 16 CKD 3a patients were misclassified as CKD 3b. This effect of cooked meat on Obesity and Endocrinology Research Unit, Clinical Sciences Centre, University Hospital serum creatinine disappears after 12 h of fasting in all study participants. Aintree, University of Liverpool, Liverpool, U.K. 2Department of Biochemistry, Aintree University CONCLUSIONS Hospitals National Health Service Foundation Trust, Liverpool, U.K. Creatine in meat is converted to creatinine on cooking, which is absorbed, causing 3 fi Department of Mathematics and Statistics, signi cant increases in serum creatinine. This could impact management, as John Moores University, Liverpool, U.K. threshold for commencing and withdrawing certain medications and expensive 4Department of Nephrology, Aintree University investigations is defined by eGFR. eGFR calculated using fasting serum creatinine Hospitals National Health Service Foundation would be a better reflection of kidney function in these patients. Trust, Liverpool, U.K. 5Diabetes and Endocrinology Department, – Diabetes Care 2014;37:483 487 | DOI: 10.2337/dc13-1770 St Helens and Knowsley Teaching Hospitals National Health Service Trust, Prescot, U.K. Corresponding author: Sunil Nair, sunil.nair1@ Diabetic nephropathy is a leading cause of end-stage renal disease (ESRD) in the liv.ac.uk. world. Accurate screening and staging of chronic kidney disease (CKD) is essential Received 28 July 2013 and accepted 13 for timely intervention as recommended by national and international guidelines September 2013. fi (1,2) and to guide dose adjustment of other medicines. Glomerular ltration rate © 2014 by the American Diabetes Association. (GFR) is recognized as the best measure of kidney function in health and disease, but See http://creativecommons.org/licenses/by- measuring it by gold standard techniques such as inulin clearance and radioisotopic nc-nd/3.0/ for details. 484 Effect of Cooked Meat Meal on Creatinine and eGFR Diabetes Care Volume 37, February 2014 methods is clinically impractical. the effect of protein load in renal Study Subjects and Sampling Therefore, estimation of GFR using transplant patients and healthy control Study participants were recruited from serum creatinine and other variables subjects showed a 30% increase in diabetes clinics, and healthy volunteers like age, sex, race, and body size is serum creatinine, with the rise in absolute were drawn from staff and the general recommended (3,4). terms being higher in the transplant public, recruited via advertisements. As our sampling strategy, we used quota Variations in serum creatinine could group (15). Hence, the effect of cooked sampling, selecting consecutively to lead to misclassification of CKD stage meat on serum creatinine might be achieve equal numbers within the study with clinical implications for the patient higher in more advanced CKD stages. groups and to allow progression and cost implications for services. Some A more recent study on 17 healthy analyses through the stages. Inclusion of the factors responsible for variability volunteers and 15 patients from a care- criteria were type 1 or 2 diabetes, CKD in creatinine are ingestion of cooked of-the-elderly day unit showed a stages 1–4, and age .18 years. Patients meat, fluid status, diurnal variation, and significant median serum creatinine known to have nondiabetic renal delay in centrifugation of blood samples rise from 80.5 to 101.0 mmol/L (0.91 to disease, anyone who could not eat 1.14 mg/dL) and median eGFR fall from (5). Most blood samples in the original meat, and patients on renal fi 84 to 59.5 mL/min/1.73 m2 at 1–2 h after Modi cation of Diet in Renal Disease replacement therapy were excluded intake of a normal helping of cooked (MDRD) study were drawn after an from this study. The median age of the meat (6). The study also showed that the overnight fast (6). This is, however, participants was 67 years (interquartile rise in creatinine measured by three overlooked in most clinical situations, range [IQR] 52.5 – 73), all were different methods was similar after a and estimated GFR (eGFR) is calculated Caucasians, and 66 were male. All cooked meat meal. The difference by laboratories from all blood samples patients with eGFR ,60 mL/min/1.73 m2 between 2 and 4 h postprandial values sent for renal function tests. The included in the study groups had of creatinine was small, raising intraindividual biological variation in increased albumin excretion as fi questions regarding persistence of the creatinine measurement is signi cantly evidenced by urine albumin-to- fi effects of a cooked meal beyond 4 h. higher in people with CKD (coef cient of creatinine ratio .2.5 in males and .3.5 This is clinically relevant, as patients variation 5.3%) than in healthy people in females on at least two occasions. attending a morning clinic may well (coefficient of variation 2.7%) (7,8). 86% of the study group participants had have consumed a large cooked meat type 2 diabetes. There have been several studies meal the previous evening. examining dietary protein and renal function (9). GFR, renal plasma flow, and Evidence for the effect of cooked meat Intervention fi creatinine clearance have been shown on creatinine in a well-de ned patient The intervention constituted of a to increase protein consumption and population with different stages of standardized meal containing cooked amino acid infusion, particularly in diabetes-related CKD is lacking in the meat in a quantity considered to be a preclinical studies (8,10). Habitual literature. The effect of a cooked meat normal helping. We provided patients . increase in protein intake leads to meal on creatinine levels 4h with meat and nonmeat meals, with ; increased total muscle mass and the postprandially is also uncertain. each providing 44 g protein, which total body pool of creatinine, but acute The aim of the current study was to comprises no more than 65% of each ’ ingestion of cooked meat causes a estimate the variation in creatinine patient s daily protein allowance [1.0 g transient increase in serum and urinary caused by a standardized cooked meat protein/kg ideal body weight/day]. The creatinine. Cooking meat converts meal in participants with various stages meat meal consisted of two Aberdeen creatine in skeletal muscle to creatinine. of diabetic CKD. We hypothesized that a Angus quarter-pounder beef burgers, Studies looking at the effect of cooking standardized cooked meat meal will and the nonmeat meal comprised of on acid-extractable chemical cause a significant rise in serum two vegetarian burgers. The Aberdeen constituents of beef have shown creatinine and that overnight fasting will Angus beef burgers, which contain 23 g significant increase in creatinine levels eliminate this effect. protein, were grilled from a frozen state (11,12). Ingestion of meals containing at moderate heat for 25 min. The meat- cooked meat caused a marked RESEARCH DESIGN AND METHODS free burgers, containing 22 g protein, postprandial increase in serum This was a prospective experimental were grilled at moderate heat for 15 min creatinine concentration, whereas study that involved participants with as per the cooking instructions. These ingestion of raw meat had no effect on different stages of diabetic CKD and were served along with two buns and a serum creatinine in normal human healthy volunteers. The patients with vegetable salad, followed by 250 mL subjects (13). A large cooked meat meal CKD were recruited into four subgroups: water. (225 g) was shown to cause an average CKD stages 1 and 2, 3a, 3b, and 4. We On the first study visit, participants increase of 52% in creatinine compared recruited 16 participants in each of the attended after an overnight fast and a with the mean value on a control meal in five groups (total n = 80). The study was preprandial and three postprandial six healthy individuals (14). The reviewed and approved by the Liverpool blood samples 1, 2, and 4 h after the maximum concentration of serum Research Ethics Committee, and all meat meal were obtained. The evening creatinine was achieved 2 h after the study participants gave written before the second visit, the participants