| Description |
The consumption of animal fats has gained the reputation of being less healthy due to an association with increased inflammation and oxidative stress. However, red meat is also a nutrient-rich food, providing high-quality protein, vitamins B6 and B12, niacin, iron, and zinc, as well as some beneficial lipids such as conjugated linoleic acid, which is believed to have ti-carcinogenic properties. The aim of the study is to investigate the influence of the daily consumption of bison and beef on blood lipids and biomarkers of inflammation and oxidative stress. Twenty-four participants completed a double-blind cross-over randomized trial. They subsisted upon their assigned diet (3-4 oz of beef or bison meat twice a day, 6 days/week) for 6 weeks. Test participants maintained their body weights without a significant gain or loss over the 42-day period. In comparison to beef, bison meat contained higher level of n3 and n6 fatty acids, and PUFA, lower amounts of C14 and C16 fatty acids and SEA, a more favorable P/S and lower n6/n3. Total serum C-14:() and C-16:0 were significantly increased in the beef fed group (p<0.01), but there were no significant differences in TC, LDL, HDL, and TG levels in both groups. Serum high sensitivity CRP levels were unchanged in both groups. PGF2a and urine 8-OHdG were significantly reduced in the beef fed group (p<0.01). Serum total alkenals was significantly decreased (p<0.01) in the bison group but slightly increased in the beef group. Overall, participants consuming bison meat had a more favorable serum fatty acid composition. The fatty acid profile along with the lower amount of fat contained in the bison meat is consistent with a decreased risk of cancer. I lowever, there was no significant difference in oxidative stress biomarkers between the two groups. Based upon the limited oxidative stress biomarkers studied, bison meat was not consistently associated with reducing the risk of oxidative stress that has been linked to cancer risk, compared to beef. Therefore, the results of this study suggest that moderate amounts of red meat can be consumed as part of the eucaloric daily diet without negatively influencing the lipid profile and inflammation and cancer risk biomarkers. v |
