Postprandial serum creatinine increase in normal subjects after eating cooked meat
Jacobsen, F.K.; Christensen, C.K.; Mogensen, C.E.; Andreasen, F.; Heilskov, N.S.
Proceedings of the European Dialysis and Transplant Association. European Dialysis and Transplant Association 16: 506-512
1979
ISSN/ISBN: 0071-2736 PMID: 548995 Document Number: 144552
Ingestion of meals containing cooked meat caused a marked postprandial increase in serum creatinine concentration, whereas ingestion of raw meat had no effect on serum creatinine. A peak mean value was seen 3 hours after the start of meals. No change in creatinine clearance was observed. Analysis of serum creatinine by conventional autoanalyser and by an ion exchange method ('true creatinine") showed a high degree of correlation, making a possible effect of non-creatinine chromogens unlikely. It was shown that creatinine is produced from creatine when meat is boiled.