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Modern Meat Not Ahead of the Game

Since chronic inflammation underlines many disease processes and saturated fat appears to facilitate the endotoxic inflammatory reaction to animal products, researchers have looked to wild animals for less unhealthy meat options.

October 10, 2012 |
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Modern Meat Not Ahead of the Game, 4.5 out of 5 based on 6 ratings

Sources Cited

Arya F, Egger S, Colquhoun D, Sullivan D, Pal S, Egger G. Differences in postprandial inflammatory responses to a 'modern' v. traditional meat meal: a preliminary study. Br J Nutr. 2010 Sep;104(5):724-8.

Egger G, Dixon J. Non-nutrient causes of low-grade, systemic inflammation: support for a 'canary in the mineshaft' view of obesity in chronic disease. Obes Rev. 2011 May;12(5):339-45.

Tucak Z, Skrivanko M, Posavcević S, Periskić M, Bosković I, Jumić V. Influence of keeping pheasants in captivity vs. nature on the biological value of meat and its use in human nutrition. Coll Antropol. 2008 Sep;32(3):959-62.

Acknowledgements

Images thanks to: Donkey shot via Wikimedia Commons, Heike Katthagen, and Robert tdc.

Transcript

“There is evidence of a link… between a form of low-grade systemic inflammation and several chronic diseases. This subclass of inflammation has been labelled ‘metaflammation,’ paraflammation, or ‘smouldering inflammation.

“Obesity, is known to be associated with this form of inflammation,” though a recent paper argues that obesity may be more of canary in the coalmine. Well if this inflammation is “”now known to underlie most, if not all forms of chronic disease, what are some inducers of this inflammation”? Well, that mineshaft might actually be one—air pollution and rising CO2 levels, but also second-hand smoke, inactivity, too much activity—like marathon runners actually may be stressing their bodies out too much, excessive alcohol, calories, fast food, western doet, saturated and trans fat, not enough fiber, and too much sugar, meat and salt. Note though they specify domestic meat. Might wild game be healthier?

One study comparing the meat of both captive, and wild, pheasants, for example, found significantly more saturated fat in the domesticated birds, which is one of the components blamed for helping to trigger the meat-induced postprandial—or “after-meal” inflammatory response, given the potent inflammatory effects of saturated fats. So wild animals would seem the least unhealthy meat option, but it wasn’t until recently when we got any real evidence one way or the other.

This group of Australian researchers compared the amount of inflammation triggered by modern meat, domesticated animal meat, compared to that triggered by kangaroo meet. They looked at three different inflammatory markers, Tumor necrosis factor, interleukin 6 and C-reactive protein. Here’s the regular meat, big spike in inflammation 1 hour, two hours after the meat, no surprise, that’s what saturated animal fat does. But here’s the kangaroo. Sure, still causes that smoldering meta-inflammation, but not as much as store-bought meat.

To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring watch the above video. This is just an approximation of the audio contributed by Kerry Skinner.

To help out on the site please email volunteer@nutritionfacts.org

Dr. Michael Greger

Doctor's Note

The meat-induced spike in inflammation within hours of consumption is explored in my 3-part video series The Leaky Gut Theory of Why Animal Products Cause Inflammation, The Exogenous Endotoxin Theory, and Dead Meat Bacteria Endotoxemia. It’s also discussed briefly in my full-length 2012 presentation Uprooting the Leading Causes of Death. Other videos on inflammation include Anti-Inflammatory Antioxidants, Fighting Inflammation With Food Synergy, Garden Variety Anti-Inflammation, Anti-Inflammatory Effects of Purple Potatoes, Fighting Inflammation in a Nut Shell, and Dietary Treatment of Crohn's Disease. Given this new data suggesting that the consumption of flesh from wild animals causes less inflammation, might those who continue to eat meat benefit from switching to something like venison? That's the subject of tomorrow's video-of-the-day Filled Full of Lead.

For some context, please check out my associated blog post: Lead Poisoning Risk From Venison

If you haven't yet, you can subscribe to my videos for free by clicking here.

  • http://nutritionfacts.org/ Michael Greger M.D.

    The meat-induced spike in inflammation within hours of consumption is explored in my 3-part video series The Leaky Gut Theory of Why Animal Products Cause Inflammation, The Exogenous Endotoxin Theory, and Dead Meat Bacteria Endotoxemia. It’s also discussed briefly in my full-length 2012 presentation Uprooting the Leading Causes of Death. Other videos on inflammation include Anti-Inflammatory Antioxidants, Fighting Inflammation With Food Synergy, Garden Variety Anti-Inflammation, Anti-Inflammatory Effects of Purple Potatoes, Fighting Inflammation in a Nut Shell, and Achieving Remission of Crohn’s Disease. Given this new data suggesting that the consumption of flesh from wild animals causes less inflammation, might those who continue to eat meat benefit from switching to something like venison? That’s the subject of tomorrow’s video-of-the-day Filled Full of Lead.

    If you haven’t yet, you can subscribe to my videos for free by clicking here.

    • HemoDynamic, M.D.

      Take a walk on the Wild Side, Baby!

      Although, some might call Lou Reed’s “Walk on the Wild Side” as inflammatory as domesticated meat.  Remember the lyrics?

      “. . . Doo do doo, doo do doo, doo do doo. . . “

      • LKSkinner

        “Lookin’ for soul food and a place to eat” but probably not worried about grass-fed versus grain-fed.

        • HemoDynamic, M.D.

          ;-}

  • http://www.facebook.com/tyreeford Ty Ford

    How about grass fed beef versus grain fed beef. Not that the grain itself is the problem, but that grain and additives and the way it’s fed to cows increases their toxicity.

    • Guest

       No doubt grain isn’t healthy for the cows either. Last I heard, they were supposed to eat grass.

    • Toxins

      Meat contains the same compounds whether it be organic or not. Inherent compounds still exist in these animals including endotoxins, saturated fat and cholesterol.

  • Minnymoony

    Interesting post although, I would expect a third line showing the inflammatory response to say, soy,banana,beans or any other plant based food. 

    • Thea

      Minnymoony:  My understanding (which could very well be mistaken) is that there is no inflammatory response to most plant based foods.  Do you know otherwise?

      • HemoDynamic, M.D.

        Almost Thea–Rotten plant foods cause inflammation (No duh) and so do Potatoes.  Well, except for purple ones.  They are my favorite as well because they are not only beautiful but have a slightly sweet flavor to them.
         
        Also, in my patients with autoimmune disorders Lupus, Rheumatoid Arthritis and other connective tissue disorders, I have seen concentrated soy protein isolates cause increases in pain, swelling and inflammation.
         
        Back to the whole foods, plant-based diet!
         
        Here’s a link to the research: http://nutritionfacts.org/video/anti-inflammatory-effects-of-purple-potatoes/

        • Veganrunner

          Dr. hemo I think you are on to something but I think it might be soy in general. Last week I had more soy than I normally do. I made a vegan dish with tempeh, had a few soy lattes etc. maybe 6 servings all week.

          So I tried to figure out why my legs/joints were feeling swollen although they weren’t visibly. Absolutely the strangest feeling. I came to the conclusion that I don’t do well with processed soy.

          I am glad you have noticed similar things with your patients and brought it to our attention.

        • Thea

           HemoDynamic:  Thanks for the clarification.  I knew there were some exceptions, which is why I said “most plant-based foods”.  But I think it is particularly helpful that you gave specific examples of foods to be wary of right here.

          You are really lucky that you have access to those purple potatoes.  I’ve been on the lookout for them at my local healthfood store and farmers market.  Nothing yet, but I do live in a small-ish city.  Or maybe I’m just not looking hard enough.

          Thanks again for your nice response.

    • JamesKB

      Not sure about soy, but vegans in general have lower inflammation markers. Most vegans eat a lot of soy. Banana might be slightly inflammatory, but unlikely unless you’re diabetic. Can’t speak for all beans, but some are anti inflammatory.

  • beangu

    does this have anything to do with the higher fat content of wagyu beef compared to kangaroo meat? As some of your other videos suggests, it is mainly the fat in animal products that are bad for us. 

    • Carl

      The animal protein and cholesterol is also a problem.

      • beangu

         Right, I was just speculating as to a possible reason for why wagyu (a very fatty meat) is worse than kangaroo which is a leaner animal protein (the study only looked at wagyu and kangaroo meat). Not to say that either is good for you. I am not sure if the the actual protein of the animal is the cause of the differences found. Of course there can be many other reasons for this difference such as the level of stress domesticated animals experience and the lower quality of food they consume compared to wild animals.

  • http://www.facebook.com/jameson.wolff Jameson Wolff

    You’re crazy thinking saturated fats are all created equal and that animal fats are ONLY saturated fats (what no oleic acid?)

    • beangu

       If you read the actual study, you might better understand why I am asking about the difference in fat levels of the two animals.

      • http://www.facebook.com/jameson.wolff Jameson Wolff

        I’m speaking directly to Dr. Greger

    • Toxins

      High content of oleic acid is found in large abundance in olive oil and this is not at all healthy.

       ”Contrary to part of our hypothesis, our study found that omega-9 (oleic acid)-rich olive oil impairs endothelieum function postprandially.”
      http://content.onlinejacc.org/cgi/content/full/36/5/1455

      • http://www.facebook.com/jameson.wolff Jameson Wolff

        Although in Rabbits, this study showed other wise: 

        Annals of Nutrition & Metabolism; 2002, Vol. 46 Issue 5, p222-228, 7p

        • http://www.facebook.com/jameson.wolff Jameson Wolff

          Visioli F, Galli C: Antiatherogenic components
          of olive oil. Curr Atheroscler Rep 2001;3:64–
          67.

          • Toxins

            The study u present is a metaanalysis of other studies showing benifits with the assumption that olive oil is the health promoter.

            “In terms of their postprandial effect on endothelieum
            function, the beneficial components of the Mediterranean and Lyon Diet
            Heart Study diets appear to be antioxidant-rich foods, including
            vegetables [and] fruits”http://content.onlinejacc.org/cgi/content/full/36/5/1455

            “In a clinical study, olive oil was shown to activate
            coagulation factor VII to the same extent as does butter. Thus, olive
            oil does not have a clearly beneficial effect on vascular function.”
            http://www.ncbi.nlm.nih.gov/pubmed/9409274

            . The soup either had 3 tablespoons of each oil OR they fried
            the potatoes in the oil. They too examined the extent of damage on the
            volunteers’ arteries. this is what they found “All the vegetable oils, fresh and deep-fried, produced an increase in the triglyceride plasma levels in healthy subjects.”
             
            http://www.ncbi.nlm.nih.gov/pubmed/17174226

            This 2 year study looked at coronary artery lesions of the
            heart after consuming different types of fat. Polyunsaturated fat (omega
            3 type of fat) Monounsaturated fat (75% of which makes up olive oil)
            and Saturated fat (the kind found in mostly animal products). They
            looked at angiograms a year apart after intervening with increasing one
            type of fat in each group. All 3 fats were associated with a
            significant increase in new atherosclerosis lesions. Most importantly,
            the growth of these lesions did not stop when polyunsaturated fats and
            monounsaturated fats were substituted for saturated fats. Only by
            decreasing all fat intake including the polyunsaturated and
            monounsaturated fats did the lesions stop growing. 
            http://jama.ama-assn.org/content/263/12/1646.abstract?sid=47d1d016-3c15-43f4-a013-0d10144ef8e3

        • Toxins

          oddly, humans are not rabbits, as the study I presented was specifically with human testing.

          • http://www.facebook.com/jameson.wolff Jameson Wolff

            Agreed about the rabbits. 

            Here’s a review paper on saturated fats:
            http://www.nutritionjrnl.com/article/S0899-9007(11)00314-5/abstract

            What I don’t see, is a direct cause of dietary saturated fats and cholesterol on heart disease.

          • Guest
          • Toxins
          • Guest

            The study you cited: “Tolerable upper intake levels for trans fat, saturated fat, and cholesterol.” is included in that meta-analysis I sent you. 

            The study you cited: “Effect of a Single High-Fat Meal on Endothelial Function in Healthy Subjects” has participants eating “The high-fat meal (900 calories, 50 g of fat, 14 g of saturated fat, and 255 mg of cholesterol) consisted of an Egg McMuffin®, Sausage McMuffin®, 2 hash brown patties, and a noncaffeinated beverage (McDonald’s Corporation)”.

            That study also quoted this: “Although there is a well-established relation between serum cholesterol and coronary artery disease risk, individual and national variations in this association suggest that OTHER factors are involved in atherogenesis”

            And a major limitation was this: “The study did not attempt to determine whether lesser fat loads impair endothelial function, or whether high-fat meals lower in saturated fat have similar effects”

            In the Study you cited: “Effects of a high-fat meal on pulmonary function in healthy

            subjects” The participants ate “The High Fat Meal consisted of ice cream (Edy’s Grand Vanilla) and whipping cream (Reddi wip original)”. AND Even though post meal triglycerides and cholesterol went up C-reactive protein did not. 

            ALSO they say that “subjects with highest body fat levels would see the largest increases in total cholesterol, triglycerides, C-reactive

            protein, and eNO, was not supported.”… perhaps in healthy people who exercise and are not obese this would not be the case. This Study does not prove that cholesterol causes CHD.I’m still looking over the first two…

          • Guest

            At the end of the day my point is that you’re taking out context between what “kind” of saturated fat and who exactly is consuming it in what amounts? (Ie. athletes, lean individuals, in caloric deficit or balance)…

            This is a good paper looking at the different forms of saturated fat:
            Saturated fats: what dietary intake?1,2,3
            J Bruce German and Cora J Dillard
            Am J Clin Nutr September 2004 vol. 80 no. 3 550-559

          • Toxins

             The national academy of science recognizes saturated fat as being harmful and any intake increases cardiovascular risk due to increased production of ldl cholesterol.
            http://www.nap.edu/openbook.php?record_id=10490&page=422

  • http://www.facebook.com/clairejones.email Claire Jones

    Nice albino kangaroo Mate!

  • Paulo

    raw fruit and greens for the win

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