Genetically modified pork - with healthier fat
Nature Biotechnology pp 435 - 436
Scientists have generated piglets with higher levels of omega-3 fatty acids, a type of fat known to be beneficial to human health. The fat is found naturally - primarily in fish oils - but if omega-3 pigs reach the supermarket, it would be available at higher levels in bacon and other pork products. Yifan Dai, Randall Prather and colleagues report the production of the omega-3 piglets in April's Nature Biotechnology.
To increase the omega-3 fatty acid content in pork, the researchers generated piglets that contain an extra gene. The protein encoded by this gene converts another type of fatty acid into omega-3 fatty acids. Additional research is needed before omega-3 pigs could be considered for human consumption. Questions for further study include the long-term health of the pigs, whether omega-3 fatty acid levels will remain high when the animals reach adulthood, and how the meat tastes.
The demand for omega-3 fatty acids has increased considerably in recent years because they have demonstrated benefits in a range of chronic inflammatory diseases, such as cardiovascular disease, rheumatoid arthritis and diabetes. As fish stocks are declining and can be contaminated with heavy metals, new dietary sources of omega-3 fatty acids are desirable.
