Effects of bison meat consumption on blood lipids and selective biomarkers related to cancer risk

Update item information
Publication Type thesis
School or College College of Health
Department Nutrition
Author Chen, Ying-Sheng
Title Effects of bison meat consumption on blood lipids and selective biomarkers related to cancer risk
Date 2009-05
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
Type Text
Publisher University of Utah
Subject Buffalo meat; Beef; Cancer
Dissertation Institution University of Utah
Dissertation Name MS
Language eng
Relation is Version of Digital reproduction of "effects of bison meat consumption on blood lipids and selective biomarkers related to cancer risk". Willard Marriott Library Special Collections, TX8.5 2009 .C44
Rights Management © Ying-Sheng Chen
Format Medium application/pdf
Format Extent 13,861,155 bytes
Identifier us-etd2,106040
Source Original: University of Utah J. Willard Marriott Library Special Collections
Conversion Specifications Orginal scanned on Epson GT-30000 as 400 dpi to pdf using ABBYY FineReader 9.0 Professional Edition.
ARK ark:/87278/s6bc4d2s
Setname ir_etd
Date Created 2012-04-23
Date Modified 2012-05-17
ID 192655
Reference URL https://collections.lib.utah.edu/ark:/87278/s6bc4d2s