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The underestimated power of cooked meat in affecting plasma creatinine level: three case reports
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The underestimated power of cooked meat in affecting plasma creatinine level: three case reports
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The underestimated power of cooked meat in affecting plasma creatinine level: three case reports
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Journal Article
The underestimated power of cooked meat in affecting plasma creatinine level: three case reports
2023
Overview
Experiments showed that a single cooked meat meal (225 g boiled beef) can lead to a sharp and transient increase in plasma creatinine, with a peak postprandial increase in adults of 52%, followed by a gradual decrease to baseline after 12 to 24 hours.3 4This phenomenon, also known as ‘goulash effect', may affect clinical interpretation of plasma creatinine level and the estimated glomerular filtration rate.5 6 7 The three paediatric cases described above demonstrated a transient exaggerated increase in creatinine following consumption of homemade meat essence. Pseudo-renal failure secondary to consumption of homemade meat essence resulted in unnecessary hospital admissions, blood taking and imaging studies, as well as a delay in scheduled chemotherapy treatment. Author contributions All authors contributed to the concept or design, acquisition of data, analysis or interpretation of data, drafting of the manuscript, and critical revision of the manuscript for important intellectual content. Ethics approval The study was approved by the Hong Kong Children's Hospital Research Ethics Committee (Ref No.: HKCH-REC-2021-059).
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