Tag: Serum creatinine

The body naturally produces creatine for muscle energy, which then breaks down into a waste product called creatinine. Knowing what test to check creatine means focusing on its byproduct, creatinine, to monitor kidney function, not measuring the supplement itself directly, which is a common misconception.

Creatinine was discovered in the 1880s as the natural breakdown product of creatine, which French chemist Michel Eugène Chevreul had first isolated from meat in 1832. This initial discovery set the stage for its later identification as a crucial marker for assessing kidney health.

Studies have shown that consuming a large cooked meat meal can significantly increase serum creatinine levels. This temporary rise, often referred to as the 'goulash effect,' is a normal physiological response and not indicative of kidney damage. The elevation of creatinine after eating meat is a common concern for individuals preparing for kidney function tests.

In a study of healthy males, a single cooked meat meal produced an average 52% increase in creatinine plasma concentration within a few hours of ingestion. This significant, but temporary, spike demonstrates the direct effect of meat consumption on your body's creatinine levels and its potential to influence kidney function tests.