Increasing number of people are developing chronic kidney disease (CKD), and many progress to end-stage renal disease (ESRD), which requires dialysis or a kidney transplant. The findings showed that people who consumed the highest quantity of red meat had a 40 per cent increased risk of developing ESRD compared to people consuming the lowest amount.
On the other hand, substituting one serving of red meat with other sources of protein like eggs, dairy products, soy, and legumes reduced the risk of ESRD by up to 62 per cent.
"Our findings suggest that people who want to continue eating meat may opt for fish or shellfish and poultry which are better alternatives to red meat," said lead author Woon-Puay Koh, Professor at Duke-NUS Medical School in Singapore.
"Individuals with CKD and other kidney-related problems can still maintain protein intake but should consider switching to plant-based sources," Koh added.
Restricting dietary protein intake to help manage CKD and slow progression to ESRD, the researchers suggested in the work appearing in the Journal of the American Society of Nephrology (JASN).
This is a population where 97 per cent of red meat intake consisted of pork, the researchers said.