Pork with Omega-3 Fatty Acids
Harvard University researchers have succeed in making cloned pigs that produce omega-3 fatty acids, typically found in fish. Omega-3 fatty acids have been associated with lowered risk of heart disease and the American Heart Association recommends eating fatty fish at least two times a week. Genetically engineering pigs to produce omega-3 fatty acids isn’t too far off the mark. Pigs with their own omega-3 fatty acids already exist in nature, e.g., a Spanish breed called Ibérico.
While the FDA has not approved any genetically modified animals for use as human food, researchers are confident that food with added nutrients will help us live longer, healthier lives. Dr. Jing X. Kang, an associate professor of medicine at Harvard Medical School, is also developing cows that make omega-3’s in their milk and chickens that have the fatty acids in their eggs.
In support of genetically modified (GM) food, Alexander Leaf, an emeritus professor of clinical medicine at Harvard:
People can continue to eat their junk food. You won’t have to change your diet, but you will be getting what you need.
Wow. That would be a dream come true.
ETA: Christina asked whether pork containing omega-3 fatty acids could be safer than fish. Depends on which is your bigger concern - inserting another organism’s genes into pigs or mercury in fish.
The New York Times, March 26, 2006
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POSTED IN: Hearty Diet, Hearty Research
6 opinions for Pork with Omega-3 Fatty Acids
Genetics and Health » Genetically Engineered Pigs Make Omega-3 Fatty Acids
Mar 27, 2006 at 8:43 am
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Paul Mernon
Mar 27, 2006 at 1:32 pm
Well, don’t be so optimistic. Wait until you can taste this new food. It can be not as tasty as you think! :)
But, seriously, I think there will be a long time until we, humans, will achieve the same equilibrium with food components as nature did. My opinion is that from the conscious point of view, it is more optimal just to improve our eating habits than to make scientists spend their effort trying to create healthier sandwiches for us. They could do more important things, like fighting with genetic-related illnesses. Consumer-driven society has its sad sides.
Hsien-Hsien Lei, PhD
Mar 28, 2006 at 3:18 am
Paul: You got a point there! But, I’m thinkin’ pork rinds will still taste the same. LOL
Agreed on your second point too. It’s unfortunate we’re all on the lookout for an easy solution to something some basic.
Karen
Mar 31, 2006 at 1:57 pm
I think that if you want a pig with Omega-3 fatty acids you should consider consuming the Spanish breed that occurs naturally in nature. I just don’t believe that humans modifying nature will serve us in the long run.
I agree that scientists could be using their time and talents for more useful purposes.
Humans were not designed to consume junk! Humans should eat according to our natural instincts which is not Oreo’s and Twinkies or genetically modified pork!
Chris Lee
Apr 11, 2006 at 3:54 am
Please help me to find research about Omega3 enriched pork. The research, we are specifically interested in, is the difference between pork with normal feed fed and Omega3 feed fed in pork meat nutrition.
Please..
Chris Lee from South Korea
Hsien-Hsien Lei, PhD
Apr 13, 2006 at 8:16 am
Karen: I don’t know how I let your comment slip by me without telling you I hear you! We could all do some more thinking about our diet inc. all that processed food.
Chris: Perhaps you can do a search for Dr. Jing X. Kang’s Harvard e-mail address and write to him? Good luck!
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