Mice that ate lard had their bodies activate more genes and proteins that break down fat and turn off genes that make new fat, compared to mice eating plant oils.

When mice ate a moderate amount of lard (pig fat), they stored less fat in their fat tissue than mice that ate the same amount of plant-based oils.

When mice ate a diet with a moderate amount of lard (pig fat), they stored less fat in their fat cells and had smaller fat cells than mice eating plant oils, even when both diets had the same number of calories.

Mice that ate lard had less oxidative stress (less cell damage from free radicals) and more natural antioxidants in their fat tissue than mice eating plant oils.

Mice that ate lard had more muscle relative to their total weight than mice eating camellia seed oil, even though they weighed the same or more.