Switch to
| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:dateCreated |
1980-9-23
|
| pubmed:abstractText |
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.
|
| pubmed:language |
eng
|
| pubmed:journal | |
| pubmed:citationSubset |
IM
|
| pubmed:chemical | |
| pubmed:status |
MEDLINE
|
| pubmed:issn |
0071-2736
|
| pubmed:author | |
| pubmed:issnType |
Print
|
| pubmed:volume |
16
|
| pubmed:owner |
NLM
|
| pubmed:authorsComplete |
Y
|
| pubmed:pagination |
506-12
|
| pubmed:dateRevised |
2008-11-21
|
| pubmed:meshHeading |
pubmed-meshheading:548995-Animals,
pubmed-meshheading:548995-Autoanalysis,
pubmed-meshheading:548995-Cattle,
pubmed-meshheading:548995-Chromatography, Ion Exchange,
pubmed-meshheading:548995-Creatine,
pubmed-meshheading:548995-Creatinine,
pubmed-meshheading:548995-Hot Temperature,
pubmed-meshheading:548995-Humans,
pubmed-meshheading:548995-Meat,
pubmed-meshheading:548995-Time Factors
|
| pubmed:year |
1979
|
| pubmed:articleTitle |
Postprandial serum creatinine increase in normal subjects after eating cooked meat.
|
| pubmed:publicationType |
Journal Article
|