Too much Red Meat and too Few Vegetables may Increase your body’s Biological Age

Accelerated ageing and renal dysfunction links lower socioeconomic status and dietary phosphate intake especially in red meat

A diet containing too much red meat and not enough fruit and vegetables could increase your body’s ‘biological age’ and contribute to health problems. Research led by University of Glasgow has found a moderate increase in serum phosphate levels caused by red meat consumption, combined with a poor overall diet, increases biological age in contrast to chronological age.

The study, which looked at participants from most to least deprived in the NHS Greater Glasgow Health Board area, also demonstrates deprived males were the worst affected. Accelerated biological ageing, and dietary derived phosphate levels among the most deprived males, were directly related to the frequency of red meat consumption. They believe that excess red meat particularly affects this group because of their poor diet and “sub-optimal fruit and vegetable intake”. The research, led by the Institute of Cancer Sciences in collaboration with Karolinska Institutet (Stockholm, Sweden), also found high phosphate levels in deprived males correlated with reduced kidney function and even underlying mild to moderate chronic kidney disease.

The association between Ln (Tl) and Pi in sub-samples of gender and deprivation. Regression analysis of Pi levels versus telomere length adjusted for gender and deprivation status. Regression lines for males split by derivation status are colour coded and shown in the accompanying key. Male_LD – male least deprived, Male_MD – male most deprived.

Phosphate is naturally present in basic food, including meats, fish, eggs, dairy products and vegetables. Intestinal absorption of naturally occurring phosphate is minimally regulated, as absorption is efficient, hence high supplementation results in markedly elevated levels of serum phosphate, which can have adverse health consequences.

The relationship between Pi levels, eGFR (estimated glomerular filtration rate) and deprivation status in the pSoBid cohort. eGFR categories were used to reflect overall mild to moderate kidney function decline and related to CKD status. The association of the serum phosphate levels and eGFR decline are shown in relation to deprivation status in males.

Indeed high phosphate levels, as a consequence of dietary intake, have already been linked to higher all-cause and cardiovascular mortality risk, premature vascular ageing and kidney disease.
Professor Shiels said: “Strikingly, many of the subjects had kidney function indicative of incipient or early onset chronic kidney disease. It has also not escaped our attention that red meat product quality and preservation may have an impact upon the diets of the most deprived and their associated health.”

The researchers observed significant relationships between serum phosphate and biological age markers, including DNA content and telomere length. http://www.gla.ac.uk/news/headline_457565_en.html http://www.impactaging.com/papers/v8/n4/full/100948.html