Many people like to eat red meat (including pork, lamb and beef), and it is a favorite of many people, some even “meatless”. The latest Journal of the American Society of Nephrology (Journal of the American Society of Nephrology) has just published a Singapore study showing that red meat can increase the risk of kidney failure, and researchers have determined that there is a strong association between red meat consumption and an increased risk of kidney failure. The study, which followed 63,257,000 healthy Chinese Singaporeans, showed that 97% of the subjects had a red meat intake type of pork. The mean follow-up time was 15.5 years. The results found that red meat intake was strongly associated with an increased risk of end-stage renal disease (kidney failure). Those who consumed the most red meat had a 40% increased risk of end-stage renal failure compared to those who consumed the least red meat. The study comes at an opportune time, as more and more people are now developing chronic kidney disease (CKD), as shown in the figure, the older the age, the higher the prevalence of CKD, for example, the prevalence of CKD is up to 14.5% in people aged 40-59 years, so you can imagine that with a population of 1.3 billion people in China, the number of chronic kidney diseases is staggering. And many of them are developing the disease to end-stage renal disease (ESRD). Figure: Prevalence of chronic kidney disease (CKD) among different age groups in China Based on the results of this study, experts recommend: eat less or no red meat, especially processed meat (such as sausage, ham, bacon, bacon, etc.) because of the adverse effects of red meat on chronic kidney disease. So, what proteins do patients with chronic kidney disease eat? The researchers study also found that replacing red meat with fish, shellfish and poultry meat (such as chicken) resulted in a 62% reduction in the risk of kidney failure, while soy and legumes seemed to have a slight kidney-protective effect. It seems important to eat more of the following foods: beans and legumes, poultry, fish, eggs or dairy products.