Mice eating lard had more of a type of immune cell in their fat tissue that calms inflammation, and fewer of the type that causes inflammation, compared to mice eating plant oils.
Scientific Claim
In mice fed a 25% fat diet, lard consumption was linked to increased polarization of adipose tissue macrophages toward an anti-inflammatory M2 phenotype, evidenced by higher CD206/CD11c ratios and elevated expression of Il10, Arg1, and Mrc1, compared to camellia seed oil or peanut oil diets.
Original Statement
“The fluorescence intensity of M2 macrophage marker CD206 was significantly higher in the Lar group than in the Cam and Pea groups... The Lar group showed enhanced expression of the anti-inflammatory cytokine Il10 and M2 polarization markers (Arg1, Mrc1, Mrc2) (Fig. 2H) (P <0.05).”
Evidence Quality Assessment
Claim Status
appropriately stated
Study Design Support
Design supports claim
Appropriate Language Strength
definitive
Can make definitive causal claims
Assessment Explanation
The study directly measured macrophage markers in adipose tissue using multiple methods (immunofluorescence, qPCR). The findings are descriptive of observed immune cell changes in mice and do not claim human applicability or causation.
Evidence from Studies
Supporting (1)
A moderate lard-included diet reduces fat deposition and inflammation in the adipose tissue
This study found that mice eating a moderate amount of lard had less fat and less inflammation in their fat tissue than mice eating plant oils, because lard helped activate special immune cells that calm down inflammation.