Ineffective omega-3 fatty acids from genetically modified pigs?
Instead of salmon snacks or tuna steaks, pork schnitzel will also serve as a source of omega-3 fatty acids in the future, a US research team hopes. The scientists report on their successful attempt to genetically modify pigs in such a way that they prepare bacon rinds with the fatty acid variant that is considered he alth-promoting [1]. According to their own analyses, another research group doubts the often postulated effectiveness of omega-3 fatty acids [2].
The pig-breeding group led by Jing Kang from Massachusetts General Hospital introduced an additional gene into the fetal cells of the animals, which are responsible for building connective tissue. This led to the activity of enzymes that can convert the less useful omega-6 fatty acids into omega-3 fatty acids.
This result could have important consequences for nutrition, the researchers believe. With the omega-3 pigs, a new source of fatty acids is opening up, which is also he althier than the conventional sources salmon or tuna, which often have mercury contamination. In addition, the genetically modified bristly animals can be used to observe how larger amounts of these fatty acids affect the he alth of the heart and blood vessels in the long term.
Omega-3 fatty acids are said to have beneficial effects on the cardiovascular system, such as preventing arteriosclerotic diseases, but also cancer or a general life-prolonging effect. British researchers led by Lee Hooper from the University of East Anglia, after evaluating 89 studies on the effect of omega-3 fatty acids on the organism, cast doubt on precisely this benefit. There are also studies with positive results, but the bottom line is that these unsaturated fatty acids have no significant protective effect, so the conclusion.
