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R. T. FRALEY, Monsanto Co., 800 N. Lindbergh Blvd., Saint Louis, MO 63167 Health authorities have recommended that the composition of fats in the diet should be modified to reduce the risk for cardiovascular disease. Saturated fatty acids and trans fatty acids should be reduced while unsaturated fatty acids, especially the long chain, omega-3 fatty acids, should be increased. Achieving these changes has been challenging, given the sources and nature of fats in the American diet. Many processed foods have required the use of hydrogenated vegetable oils to achieve the desired functionality and sensory properties, and these oils have contributed to the intake of trans and saturated fatty acids. It also has been difficult to increase the intake of long chain omega-3 fatty acids because sources of these have been limited to certain fish and fish oil supplements, which are not commonly consumed by Americans. However, traditional breeding and genetic enhancement of oilseeds via biotechnology will provide new solutions to these market demands. By reducing the expression of alpha linolenic acid in soy oil, it will be possible to reduce the need for hydrogenation and subsequent formation of trans-fats. Meanwhile, the saturated fatty acid content of soy oil will be reduced to less than 3.5% producing soybean oil that can claim to be saturated fat-free. To meet the needs for additional sources of omega-3 fatty acids in the diet, a specialty vegetable oil is being developed via biotechnology that is bioconverted to EPA with an efficiency four times that of alpha-linolenic acid, making it a better dietary source of omega-3’s than other vegetable oils. This oil, which can be added to a variety of foods, will provide consumers with additional options beyond those provided by fish and fish oil supplements to increase their intake of health-promoting omega-3 fatty acids.
Session 13, Second generation genetically modified foods
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