Bacon That's Good for You?

An article released Sunday by Reuters News Service said that U.S. scientists have genetically engineered pigs to produce beneficial fatty acids that could make foods like bacon much healthier. Researchers transferred a worm gene called fat-1 into pig cells and used cloning technology to create embryonic cells that were implanted into the womb of a normal pig. The gene allowed the pigs to produce an enzyme that converted omega-6 fatty acids (which the pigs naturally produce) into omega-3 fatty acids. Omega-3 fatty acids improve cardiac function, reduce the risk of heart disease and are necessary for proper fetal development in women. Omega-3s are only found in dietary supplements and certain types of fish, but some of these fish contain high levels of mercury. Omega-6 fatty acids are one of the reasons for high rates of obesity and heart disease. As of now, it is not known whether these genetically engineered pigs will ever be made available for human consumption. Researchers will conduct further tests on the effects of the additional omega-3s in the pigs. Experiments are also being conducted to try and make fish, chickens, and cows with extra omega-3s.

It will be interesting to see if these pigs actually become something humans consume on a regular basis. The article briefly touches in the ethical dilemma involved with genetic research like this. Consumers may avoid food like this out of fear of its unnatural properties. Whether these pigs will be specially labeled for their special qualities has not been determined. Most consumers eat genetically engineered fruits and vegetables, many of which are not labeled, without a problem.

More information on omega-3 fatty acids from the American Heart Association can be found here.