Does Eating Meat Raise Creatine Levels In Urine

Sporadic reports suggest that the creatinine concentration in urine may increase after eating meals containing cooked meat. This change may be associated with absorption of creatinine present in cooked meat.

An experimental study was conducted on six healthy volunteers who were fed cooked meat (225 g). The results indicated increases in creatinine urinary excretion and creatinine clearance. It was observed that urinary creatinine excretion during 24 h increased by an average of 13 percent. Creatinine is a byproduct produced from creatine.

A summary of the experimental study has been presented here.

Protocol:
On day one each subject ate a control breakfast devoid of meat. On the second (experimental) day each subject ate a breakfast containing 225 g of boiled beef. The beef
(450 g) was boiled for 1.5 h and yielded 225 g after cooking. Lunch and dinner were the same as on day one. Frequent blood samples and exactly timed urine collections were obtained during both study days.

Urine creatine concentrations were determined by a suitable procedure.

Data analysis:
The amount of creatinine excreted during sequential collection periods was determined from the product of urine creatinine concentration and urine volume.

Results:
The low and high protein non-meat control meals produced no rise in creatinine concentrations suggesting that these meals do not provide a source of exogenous creatinine.

In contrast there was a dramatic rise in creatinine concentration following the breakfast of cooked meat. The cooked meat meal resulted in an average of 180 mg urinary creatinine in excess of that excreted during the control day. Presumably this arises from absorption of exogenous creatinine present in the cooked meat.

The researchers have determined a creatinine content of about 1.5 mg/g boiled beef. However, the actual amount of creatinine absorbed will depend upon absorption efficiency, type of meat and the duration of cooking.

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