Scientists announced March 26 that they used genes from roundworms to clone five pigs full of omega-3 fatty acids, which are usually found in certain kinds of fish and believed to lower the risks of heart attacks and strokes. However, the geneticists say they're not sure whether the omega-3 in pigs, if and when they become available to the general public, will show the same effect.

They also caution that the research remains in its infancy, according to their report in March's online Nature Biotechnology. The National Institutes of Health and American Cancer Society paid for the study.

What's next? Eggs and milk with omega-3?

The cloned-pig project includes scientists from Boston's Harvard Medical School, the University of Missouri in Columbia, and the University of Pittsburgh Medical Center. Their project came after they expressed concern that although fish is rich in omega-3, some people don't like the taste of fish, particularly tuna, which also is packed with high levels of mercury.

The scientists created five white piglets with muscle tissue containing omega-3 fatty acids. Dr. Jing X. Kang, a Harvard medical professor and the lead researcher, said he believes that pigs are only the start of scientific projects that will make omega-3 more available, from the milk of cows to the eggs of chickens.

Kang said he first put a gene for the production of omega-3 into mice in 2004, which turned harmful omega-6 fatty acids into good omega-3 acids. Pigs came next in Kang's project.

Mammals don't have the gene, which is confined to micro-organisms, plankton, algae and worms. Fish get the omega-3 acids by eating algae, he said.

Meat from cows, pigs and other mammals have higher levels of dangerous omega-6 fatty acids. Pork contains 15 percent omega-6 fatty acids and 1 percent omega-3s. But in the cloned pigs, 8 percent of their muscle fat was soaked in omega-3. That's about a fifth of the omega-3s found in salmon, normally regarded as the best source for the heart-healthy acids.

Kang and other researchers said that such cloning projects would require approval from the U.S. Food and Drug Administration, which has not okayed genetically modified animals for food. And projects that would come up for approval would raise the ire of consumer groups that already oppose genetically modified animals and grain for livestock feed.

Fatty fish like mackerel, lake trout, herring, sardines, albacore tuna and salmon are high in omega 3s. Tofu and oils made from canola, walnut and flaxseed are also good sources. People also can buy omega-3 supplements.

The American Heart Association recommends eating two fatty fish meals a week.

However, omega-3 fatty acids have taken hard punches lately, with some research causing health experts to raise doubts as to omega-3's protective abilities. To clean complete articles, click here and here.

Editor's Note: This article contains some information from the New York Times and Scientific American.

Source: Nubella News
Posted by: Steve Smith
Reference: Nature Biotechnology
Website: www.nubella.com

This summary by Nubella News is a snapshot of a larger, more detailed study and/or research project. Nubella News encourages all site visitors and readers interested in understanding the material contained within this article at a more detailed level, to perform additional research and investigation into the article topics, references, and any links provided within the material. Nubella News does not intend to offer medical advice. We recommend that all readers ask their doctor or medical professional for additional advice, guidance, and/or recommendations pertaining to this article.