Postprandial serum creatinine increase in normal subjects after eating cooked meat.
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.
D000818:Animals; D001322:Autoanalysis; D002417:Cattle; D002852:Chromatography, Ion Exchange; D003401:Creatine / Q000097:blood; D003404:Creatinine / Q000097:blood*; D006358:Hot Temperature; D006801:Humans; D008460:Meat; D013997:Time Factors
D003404:Creatinine; D003401:Creatine