How to measure renal function in clinical practice: Eating cooked meat alters serum creatinine concentration and eGFR significantly

doi:10.1136/bmj.39030.730949.3A

BMJ 2006;333:1072 (18 November), doi:10.1136/bmj.39030.730949.3A

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How to measure renal function in clinical practice

Eating cooked meat alters serum creatinine concentration and eGFR significantly

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Traynor et al state that serum creatinine concentration,and therefore eGFR, may only be slightly affected by ingestionof meat.¹ In the data from the modification of diet in renaldisease study that were used to generate the eGFR equations,²samples were taken from predominantly fasting subjects (AS Levey,personal communication). In clinical practice, however, samplesfor serum creatinine concentration and eGFR are generally usedin situations where the patient's recent dietary intake is notconsidered.

We investigated the impact of meals on serumcreatinine concentration and eGFR.³ Participants (n=32; medianage 54.5, range 18-86) had blood samples taken before and afternormal helpings of meat-containing meals supplied by our hospitalcanteen. Median serum creatinine concentration rose from 80.5µmol/l before eating to 101.0 µmol/l 1-2 hours aftereating (P<0.0001), and 99.0 µmol/l 3-4 hours aftereating (P<0.0001). Furthermore, median eGFR fell from 84.0ml/min/1.73m² preprandially to 59.5 ml/min/1.73m² 1-2 . . . [Full text of this article]

David J Preiss, Ian M Godber, principal biochemist, Ian R Gunn, consultant biochemist

¹ Department of Biochemistry, Wishaw General Hospital, Wishaw ML2 0DP

davidpreiss@doctors.org.uk

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