Bison Meat Better For Heart-Health Than Beef

This study examined whether bison meat, which is typically leaner and has a different fat composition than conventional beef, has different short-term and long-term effects on heart and blood vessel health in humans. Concerns about red meat often focus on beef from grain-fed cattle, which tends to be higher in saturated fat and linked to inflammation, oxidative stress, and cardiovascular disease. Because bison are more often range-fed and their meat contains less total fat and more beneficial polyunsaturated and omega-3 fats, the researchers hypothesized that eating bison would place less stress on the body than eating an equal amount of beef.

To test this, researchers conducted a small, carefully controlled clinical trial involving healthy adult men. In a double-blind, randomized, crossover design, participants ate both meats at different times so that each person served as their own comparison. The study looked at two scenarios: the effects of a single large meal of beef or bison, and the effects of eating the same amount nearly every day for seven weeks. Blood samples and ultrasound-based tests of blood vessel function were taken to measure blood fats, markers of inflammation, oxidative stress, and how well blood vessels responded to increased blood flow.

After a single beef meal, participants experienced large increases in blood triglycerides and oxidized LDL (a form of cholesterol linked to artery damage), along with signs of increased oxidative stress and a measurable decline in blood vessel function. After a single bison meal, triglycerides rose less, and there were no significant changes in inflammation, oxidative stress, or vascular function. Over seven weeks, neither meat caused weight gain or changes in standard cholesterol levels. However, regular beef consumption led to significant increases in multiple inflammatory and oxidative stress markers and a decline in blood vessel responsiveness, while regular bison consumption did not.

Analysis of the meat itself showed that bison contained much less total fat and saturated fat and more polyunsaturated and omega-3 fatty acids than beef, resulting in a lower overall “atherogenic” (artery-damaging) profile. The researchers suggest that repeated exposure to higher fat and saturated fat from beef likely explains the greater inflammatory and vascular effects seen over time. Overall, the study concludes that while both are red meats, bison appears to place less strain on cardiovascular systems than beef, making it a potentially healthier red-meat option for people who regularly consume meat.