Pigging Out Healthfully: Engineered pork has more omega-3s | Science News



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Pigging Out Healthfully: Engineered pork has more omega-3s

10:54am, March 29, 2006

Bringing home the bacon may soon lead to a healthier meal. In a feat of genetic engineering, scientists have created pigs that sport much higher concentrations of omega-3 fatty acids in their tissues than normal pigs do.

Many studies have suggested that eating omega-3 fatty acids can prevent or reduce heart disease and other health problems. These natural oils are found only in cold-water fish, flax seeds, and a handful of other foods that are often expensive or difficult to obtain. Yet a person must consume a gram or two of omega-3 fatty acids each day to experience health benefits, says geneticist Yifan Dai of the University of Pittsburgh.

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