ESRD (end-stage renal disease) is the final stage of chronic kidney disease, by which time the patient needs to be on dialysis or have a kidney transplant. But this can so easily be avoided by cutting back on the red meat, say researchers from the National University of Singapore.
For 15 years, they tracked the health and diets of 63,257 Chinese people living in Singapore, and discovered a ‘strong association’ between red meat and risk of ESRD; those who ate the most red meat had a 40 per cent increased risk of developing the disease compared to those who ate the least. Eating chicken, fish, eggs or dairy products didn’t increase the risk at all, and soy or legumes—such as peas, lentils and chickpeas—had a slightly protective effect. Cutting back on the red meat reduces the risk of kidney failure by 62 per cent, they reckoned.