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

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...

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Veröffentlicht in:Nutrition research (New York, N.Y.) N.Y.), 2013-04, Vol.33 (4), p.293-302
Hauptverfasser: McDaniel, John, Askew, Wayne, Bennett, Danielle, Mihalopoulos, Jason, Anantharaman, Sujata, Fjeldstad, Anette S, Rule, Dan C, Nanjee, Nazeem M, Harris, Ryan A, Richardson, Russell S
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container_end_page 302
container_issue 4
container_start_page 293
container_title Nutrition research (New York, N.Y.)
container_volume 33
creator McDaniel, John
Askew, Wayne
Bennett, Danielle
Mihalopoulos, Jason
Anantharaman, Sujata
Fjeldstad, Anette S
Rule, Dan C
Nanjee, Nazeem M
Harris, Ryan A
Richardson, Russell S
description 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.
doi_str_mv 10.1016/j.nutres.2013.01.007
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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. 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Psychology ; Gastroenterology and Hepatology ; Human ; Humans ; Hydrogen Peroxide ; Hydrogen Peroxide - blood ; hydroperoxides ; Inflammation ; Inflammation - prevention &amp; control ; interleukin-6 ; Interleukin-6 - blood ; Lipoproteins, LDL ; Lipoproteins, LDL - blood ; low density lipoprotein ; Male ; Meat ; Meat - adverse effects ; Meat - analysis ; meat consumption ; men ; Middle Aged ; Motor Activity ; nutrient content ; Nutritive Value ; Oxidative Stress ; plasminogen activator ; prevention &amp; control ; Protein Carbonylation ; Red meat ; risk ; Risk Factors ; stress response ; Surveys and Questionnaires ; triacylglycerols ; Triglycerides ; Triglycerides - blood ; Tumor Necrosis Factor-alpha ; Tumor Necrosis Factor-alpha - blood ; Vascular disease ; Vertebrates: anatomy and physiology, studies on body, several organs or systems ; Young Adult</subject><ispartof>Nutrition research (New York, N.Y.), 2013-04, Vol.33 (4), p.293-302</ispartof><rights>2013</rights><rights>2014 INIST-CNRS</rights><rights>Published by Elsevier Inc.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c638t-17cfef492b14d2d884ad75ab36359bc58258402666fefd3a414612a8f2b2906c3</citedby><cites>FETCH-LOGICAL-c638t-17cfef492b14d2d884ad75ab36359bc58258402666fefd3a414612a8f2b2906c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.nutres.2013.01.007$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,778,782,883,3539,27911,27912,45982</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&amp;idt=27286673$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23602247$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>McDaniel, John</creatorcontrib><creatorcontrib>Askew, Wayne</creatorcontrib><creatorcontrib>Bennett, Danielle</creatorcontrib><creatorcontrib>Mihalopoulos, Jason</creatorcontrib><creatorcontrib>Anantharaman, Sujata</creatorcontrib><creatorcontrib>Fjeldstad, Anette S</creatorcontrib><creatorcontrib>Rule, Dan C</creatorcontrib><creatorcontrib>Nanjee, Nazeem M</creatorcontrib><creatorcontrib>Harris, Ryan A</creatorcontrib><creatorcontrib>Richardson, Russell S</creatorcontrib><title>Bison meat has a lower atherogenic risk than beef in healthy men</title><title>Nutrition research (New York, N.Y.)</title><addtitle>Nutr Res</addtitle><description>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.</description><subject>acute effects</subject><subject>Adult</subject><subject>adverse effects</subject><subject>analysis</subject><subject>Animals</subject><subject>beef</subject><subject>Biological and medical sciences</subject><subject>Biomarkers</subject><subject>Biomarkers - blood</subject><subject>Bison</subject><subject>blood</subject><subject>blood lipids</subject><subject>body fat</subject><subject>Body weight</subject><subject>C-reactive protein</subject><subject>C-Reactive Protein - analysis</subject><subject>Cardiovascular Diseases</subject><subject>Cardiovascular Diseases - prevention &amp; control</subject><subject>Cattle</subject><subject>Cross-Over Studies</subject><subject>Diet</subject><subject>Double-Blind Method</subject><subject>Endothelium</subject><subject>Fatty Acids</subject><subject>Fatty Acids - analysis</subject><subject>Feeding. Feeding behavior</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gastroenterology and Hepatology</subject><subject>Human</subject><subject>Humans</subject><subject>Hydrogen Peroxide</subject><subject>Hydrogen Peroxide - blood</subject><subject>hydroperoxides</subject><subject>Inflammation</subject><subject>Inflammation - prevention &amp; control</subject><subject>interleukin-6</subject><subject>Interleukin-6 - blood</subject><subject>Lipoproteins, LDL</subject><subject>Lipoproteins, LDL - blood</subject><subject>low density lipoprotein</subject><subject>Male</subject><subject>Meat</subject><subject>Meat - adverse effects</subject><subject>Meat - analysis</subject><subject>meat consumption</subject><subject>men</subject><subject>Middle Aged</subject><subject>Motor Activity</subject><subject>nutrient content</subject><subject>Nutritive Value</subject><subject>Oxidative Stress</subject><subject>plasminogen activator</subject><subject>prevention &amp; control</subject><subject>Protein Carbonylation</subject><subject>Red meat</subject><subject>risk</subject><subject>Risk Factors</subject><subject>stress response</subject><subject>Surveys and Questionnaires</subject><subject>triacylglycerols</subject><subject>Triglycerides</subject><subject>Triglycerides - blood</subject><subject>Tumor Necrosis Factor-alpha</subject><subject>Tumor Necrosis Factor-alpha - blood</subject><subject>Vascular disease</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><subject>Young Adult</subject><issn>0271-5317</issn><issn>1879-0739</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkk1v1DAQhiMEokvhHyDIBYnLBo-d2M4FFSq-pEocSs8jx5lsvM3axc4W7b_Hq11a4NKTD37mHXueKYqXwCpgIN-tK7-dI6WKMxAVg4ox9ahYgFbtkinRPi4WjCtYNgLUSfEspTVjoECIp8UJF5JxXqtFcfbRpeDLDZm5HE0qTTmFXxRLM48Uw4q8s2V06bqcR-PLjmgonS9HMtM87nKZf148GcyU6MXxPC2uPn_6cf51efH9y7fzDxdLK4Wel6DsQEPd8g7qnvda16ZXjemEFE3b2UbzRteMSykz1gtTQy2BGz3wjrdMWnFavD_k3my7DfWW_BzNhDfRbUzcYTAO_73xbsRVuMVGN1pqnQPeHgNi-LmlNOPGJUvTZDyFbUJo8gA18EY9jNYCJFeMiYzWB9TGkFKk4e5FwHDvCdd48IR7T8gAc5tc9urv39wV_RGTgTdHwCRrpiEab1265xTXUqp9_9cHbjABzSqrwqvL3KnOsqVSrb4fHGU7t44iJuvIW-pdJDtjH9xDb_0_wE4u74WZrmlHaR220WfzCJg4Mrzcb91-6UAwlo1y8RvaHc_d</recordid><startdate>20130401</startdate><enddate>20130401</enddate><creator>McDaniel, John</creator><creator>Askew, Wayne</creator><creator>Bennett, Danielle</creator><creator>Mihalopoulos, Jason</creator><creator>Anantharaman, Sujata</creator><creator>Fjeldstad, Anette S</creator><creator>Rule, Dan C</creator><creator>Nanjee, Nazeem M</creator><creator>Harris, Ryan A</creator><creator>Richardson, Russell S</creator><general>Elsevier Inc</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7S9</scope><scope>L.6</scope><scope>7U1</scope><scope>7U2</scope><scope>C1K</scope><scope>5PM</scope></search><sort><creationdate>20130401</creationdate><title>Bison meat has a lower atherogenic risk than beef in healthy men</title><author>McDaniel, John ; Askew, Wayne ; Bennett, Danielle ; Mihalopoulos, Jason ; Anantharaman, Sujata ; Fjeldstad, Anette S ; Rule, Dan C ; Nanjee, Nazeem M ; Harris, Ryan A ; Richardson, Russell S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c638t-17cfef492b14d2d884ad75ab36359bc58258402666fefd3a414612a8f2b2906c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>acute effects</topic><topic>Adult</topic><topic>adverse effects</topic><topic>analysis</topic><topic>Animals</topic><topic>beef</topic><topic>Biological and medical sciences</topic><topic>Biomarkers</topic><topic>Biomarkers - blood</topic><topic>Bison</topic><topic>blood</topic><topic>blood lipids</topic><topic>body fat</topic><topic>Body weight</topic><topic>C-reactive protein</topic><topic>C-Reactive Protein - analysis</topic><topic>Cardiovascular Diseases</topic><topic>Cardiovascular Diseases - prevention &amp; control</topic><topic>Cattle</topic><topic>Cross-Over Studies</topic><topic>Diet</topic><topic>Double-Blind Method</topic><topic>Endothelium</topic><topic>Fatty Acids</topic><topic>Fatty Acids - analysis</topic><topic>Feeding. Feeding behavior</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gastroenterology and Hepatology</topic><topic>Human</topic><topic>Humans</topic><topic>Hydrogen Peroxide</topic><topic>Hydrogen Peroxide - blood</topic><topic>hydroperoxides</topic><topic>Inflammation</topic><topic>Inflammation - prevention &amp; control</topic><topic>interleukin-6</topic><topic>Interleukin-6 - blood</topic><topic>Lipoproteins, LDL</topic><topic>Lipoproteins, LDL - blood</topic><topic>low density lipoprotein</topic><topic>Male</topic><topic>Meat</topic><topic>Meat - adverse effects</topic><topic>Meat - analysis</topic><topic>meat consumption</topic><topic>men</topic><topic>Middle Aged</topic><topic>Motor Activity</topic><topic>nutrient content</topic><topic>Nutritive Value</topic><topic>Oxidative Stress</topic><topic>plasminogen activator</topic><topic>prevention &amp; control</topic><topic>Protein Carbonylation</topic><topic>Red meat</topic><topic>risk</topic><topic>Risk Factors</topic><topic>stress response</topic><topic>Surveys and Questionnaires</topic><topic>triacylglycerols</topic><topic>Triglycerides</topic><topic>Triglycerides - blood</topic><topic>Tumor Necrosis Factor-alpha</topic><topic>Tumor Necrosis Factor-alpha - blood</topic><topic>Vascular disease</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><topic>Young Adult</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>McDaniel, John</creatorcontrib><creatorcontrib>Askew, Wayne</creatorcontrib><creatorcontrib>Bennett, Danielle</creatorcontrib><creatorcontrib>Mihalopoulos, Jason</creatorcontrib><creatorcontrib>Anantharaman, Sujata</creatorcontrib><creatorcontrib>Fjeldstad, Anette S</creatorcontrib><creatorcontrib>Rule, Dan C</creatorcontrib><creatorcontrib>Nanjee, Nazeem M</creatorcontrib><creatorcontrib>Harris, Ryan A</creatorcontrib><creatorcontrib>Richardson, Russell S</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><collection>Risk Abstracts</collection><collection>Safety Science and Risk</collection><collection>Environmental Sciences and Pollution Management</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Nutrition research (New York, N.Y.)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>McDaniel, John</au><au>Askew, Wayne</au><au>Bennett, Danielle</au><au>Mihalopoulos, Jason</au><au>Anantharaman, Sujata</au><au>Fjeldstad, Anette S</au><au>Rule, Dan C</au><au>Nanjee, Nazeem M</au><au>Harris, Ryan A</au><au>Richardson, Russell S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Bison meat has a lower atherogenic risk than beef in healthy men</atitle><jtitle>Nutrition research (New York, N.Y.)</jtitle><addtitle>Nutr Res</addtitle><date>2013-04-01</date><risdate>2013</risdate><volume>33</volume><issue>4</issue><spage>293</spage><epage>302</epage><pages>293-302</pages><issn>0271-5317</issn><eissn>1879-0739</eissn><coden>NTRSDC</coden><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.</abstract><cop>New York, NY</cop><pub>Elsevier Inc</pub><pmid>23602247</pmid><doi>10.1016/j.nutres.2013.01.007</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record>
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ispartof Nutrition research (New York, N.Y.), 2013-04, Vol.33 (4), p.293-302
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1879-0739
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source MEDLINE; ScienceDirect Journals (5 years ago - present)
subjects acute effects
Adult
adverse effects
analysis
Animals
beef
Biological and medical sciences
Biomarkers
Biomarkers - blood
Bison
blood
blood lipids
body fat
Body weight
C-reactive protein
C-Reactive Protein - analysis
Cardiovascular Diseases
Cardiovascular Diseases - prevention & control
Cattle
Cross-Over Studies
Diet
Double-Blind Method
Endothelium
Fatty Acids
Fatty Acids - analysis
Feeding. Feeding behavior
Fundamental and applied biological sciences. Psychology
Gastroenterology and Hepatology
Human
Humans
Hydrogen Peroxide
Hydrogen Peroxide - blood
hydroperoxides
Inflammation
Inflammation - prevention & control
interleukin-6
Interleukin-6 - blood
Lipoproteins, LDL
Lipoproteins, LDL - blood
low density lipoprotein
Male
Meat
Meat - adverse effects
Meat - analysis
meat consumption
men
Middle Aged
Motor Activity
nutrient content
Nutritive Value
Oxidative Stress
plasminogen activator
prevention & control
Protein Carbonylation
Red meat
risk
Risk Factors
stress response
Surveys and Questionnaires
triacylglycerols
Triglycerides
Triglycerides - blood
Tumor Necrosis Factor-alpha
Tumor Necrosis Factor-alpha - blood
Vascular disease
Vertebrates: anatomy and physiology, studies on body, several organs or systems
Young Adult
title Bison meat has a lower atherogenic risk than beef in healthy men
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