Research led by the University of Glasgow and published today in Aging, has found that a moderate increase in serum phosphate levels caused by red meat consumption, combined with a poor overall diet, increases biological age (miles on the clock) in contrast to chronological age (years of age).
The study, which looked at participants from the most deprived to the least deprived in the NHS Greater Glasgow Health Board area, also demonstrates that deprived males were the worst affected.
Data from the study suggests that accelerated biological ageing, and dietary derived phosphate levels among the most deprived males, were directly related to the frequency of red meat consumption. Researchers 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 the Karolinska Institutet (Stockholm, Sweden), also found that high phosphate levels in deprived males correlated with reduced kidney function and even underlying mild to moderate chronic kidney disease.
Professor Paul Shiels said: “The data in this study provides evidence for a mechanistic link between high intake of phosphate and age-related morbidities tied to socio-economic status.
“Our observations indicate that elevated red meat consumption has adverse effects amongst deprived males, who already have a poor diet and eat less fruit and vegetables than recommended.
The researchers observed significant relationships between serum phosphate and biological age markers, including DNA content and telomere length.
This research has taken place as a part of the psychological, social, and biological determinants of ill health (pSoBid) study cohort, originally funded by the Glasgow Centre for Population Health.