Effects of Bison Compared to Beef Consumption on Selected Biomarkers of Inflammation

Abstract

BackgroundDiets high in saturated fat are linked to increased levels of inflammatory biomarkers and cardiovascular disease (CVD). Beef is a common dietary source of saturated fat. Bison meat is a lean meat alternative to beef and has higher levels of unsaturated fatty acids.ObjectivesTo determine if consumption of bison vs. beef will reduce inflammatory biomarkers related to CVD.MethodsNine male subjects participated in a double blind cross over free living study. Subjects ate 12 ounces beef or bison meat/d (steak and roast), 6 d/wk for 49 d followed by a 30 d washout period; after which they received the other meat for 49 days. Diets were isocaloric varying only by the type of meat. Blood samples were taken before and after a single meal (acute), and at the start and end of each 49 d feeding period (chronic) and analyzed for IL‐6, IL‐10, PAI‐1, and TNF‐α.ResultsBison treatment: TNF‐α was significantly decreased both acutely and chronically (‐7%, ‐10%; p<0.05), while PAI‐1 only decreased acutely. Beef treatment: No significant changes in these biomarkers were observed.ConclusionAcute or chronic beef consumption over a 7 wk period did not increase inflammatory biomarkers. Bison consumption showed some advantage over beef due to its modulation of TNF‐α and PAI‐1.Source of research support: National Buffalo Foundation