When you bite into a burger or crack an egg open, it’s more than just a meal. Every fat molecule in that food carries information—tiny signals your body listens to. The way animals are raised, whether in a pasture or in conventional systems, subtly shifts the types of fats that end up on your plate. Over time, those differences can influence inflammation, metabolism and even how your cells communicate with one another.

Most people think of fat as simply fuel for energy. But certain fats act like messengers in the body. Omega-3 and omega-6 fatty acids, for instance, help regulate inflammation, blood vessel function and immune responses. When these fatty acids are in balance, your body maintains a calmer state. But when omega-6 dominates—especially compared to omega-3—that equilibrium can shift toward chronic, low-grade inflammation, which in turn can affect heart health, blood sugar control and vascular function.

The fat profile of meat and eggs mirrors what the animal eats. Pasture-raised animals grazing on grass and forage build up more omega-3 in their tissues, while conventional animals on grain-based feeds tend to accumulate higher levels of omega-6. This isn’t just a minor detail—once you eat them, those fats integrate into your own body, echoing the animal’s diet in your cells. Pasture-raised options also often contain higher levels of antioxidants like vitamin E, which shield fats from oxidation. Oxidized fats can cause stress responses during digestion. Grass-fed products support better fat balance and minimize unwanted byproducts.

Once fats hit your bloodstream, your body breaks them down and repurposes them in fascinating ways. They become building blocks for cell membranes, where the type of fat you eat determines how flexible or stiff those membranes are—and the level of flexibility affects how cells pick up signals from hormones and other molecules. Omega-3 and omega-6 fatty acids also transform into compounds that fine-tune inflammation, blood pressure and immune activity. The types of fat you eat can influence how your liver processes fat, how they travel through your blood and even how sensitive your body is to insulin. Too much omega 6 may disrupt these processes, which can damage your blood vessels. Gradual shifts in the type of fats you eat make a real difference in your health. When possible, reach for pasture-raised or grass-fed meat and eggs to tip the scales toward more omega-3 and fewer pro-inflammatory fats. Add plant-based omega-3 sources such as flaxseeds, chia or walnuts to your meals or snacks too. Cut back on processed foods, which often contain omega-6–rich oils. These benefits will build over weeks and months, quietly improving your inflammation levels, metabolic efficiency and overall signaling harmony.

Joseph Vinod Varre, MS, is a PhD student in Nutrition and Food Science at Utah State University, where he conducts research in the Center for Human Nutrition Studies on how agricultural practices and diet quality influence fatty acid metabolism, nutrient density of animal sourced foods and human health outcomes.