Bison meat has a lower atherogenic risk than beef in healthy men

John McDaniel, Wayne Askew, Danielle Bennett, Jason Mihalopoulos, Sujata Anantharaman, Anette S. Fjeldstad, Dan C. Rule, Nazeem M. Nanjee, Ryan A. Harris, Russell S. Richardson

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5 Scopus citations

Abstract

The rearing method of bison and the nutrient content of the meat may make bison a healthier alternative to beef. We hypothesized that the acute and chronic effects of bison consumption, in comparison to beef, will result in a less perturbed blood lipid panel and a reduced inflammatory and oxidative stress response which will minimize the detrimental effect on vascular function. A double-blind, cross-over randomized trial was employed to examine the consequence of a single 12 oz serving (n = 14) and 7 weeks of chronic consumption (n = 10) (12 oz/d, 6 d/wk) of each meat. Measurements included blood lipids, interleukin-6, plasminogen activator inhibitor 1, C-reactive protein, oxidized low-density lipoprotein, protein carbonyl, hydroperoxides, flow-mediated dilation (FMD) and FMD/shear rate. Following a single beef meal, triglycerides and oxidized low-density lipoprotein were elevated (67% ± 45% and 18% ± 17% respectively); there was a tendency for hydroperoxides to be elevated (24% ± 37%); and FMD/shear rate was reduced significantly (30% ± 38%). Following a single meal of bison: there was a smaller increase in triglycerides (30% ± 27%), and markers of inflammation and oxidative stress and FMD/shear rate were unchanged. Chronic consumption of either meat did not influence body weight, % body fat, or blood lipids. Protein carbonyl (24% ± 45%), plasminogen activator inhibitor 1 (78% ± 126%), interleukin-6 (59% ± 76%) and C-reactive protein (72% ± 57%) were significantly elevated and FMD/shear rate was significantly reduced (19% ± 28%) following 7 weeks of beef consumption, but not bison consumption. Based on our findings, the data suggest that bison consumption results in a reduced atherogenic risk compared to beef.

Original languageEnglish (US)
Pages (from-to)293-302
Number of pages10
JournalNutrition Research
Volume33
Issue number4
DOIs
StatePublished - Apr 1 2013

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Keywords

  • Bison
  • Diet
  • Endothelium
  • Human
  • Oxidative stress
  • Red meat
  • Vascular disease

ASJC Scopus subject areas

  • Endocrinology, Diabetes and Metabolism
  • Endocrinology
  • Nutrition and Dietetics

Cite this

McDaniel, J., Askew, W., Bennett, D., Mihalopoulos, J., Anantharaman, S., Fjeldstad, A. S., Rule, D. C., Nanjee, N. M., Harris, R. A., & Richardson, R. S. (2013). Bison meat has a lower atherogenic risk than beef in healthy men. Nutrition Research, 33(4), 293-302. https://doi.org/10.1016/j.nutres.2013.01.007