A TheScientist recap of recent transgenics news in July had two different stories that caught my eye (full recap here), as the technology was being harnassed in a simple way to address a specific problem. 

First, Enviropig. This is a specific, trademarked strain of Yorkshire pig. What makes it unique is that they contain a gene for an enzyme that allows them to digest the phosphorus in their food.  Usually they're fed the enzyme, but because they produce it themselves, they don't require the supplements. It also means they don't require dietary supplementation with phosphorus as they can now use it from their feed. It also means they produce less phosphorus in their waste - a problem associated with agricultural contamination and fish kills. A single gene for a safe and already used enzyme added to a pig strain can remedy the headaches of both farmers and environmentalists.

 Second, scientists are trying to make food healthier by tweaking the fats they contain. Another strain of pigs engineered with a gene for converting omega-6 fatty acids to omega-3 fatty acids have healther fat on the meat consumed by humans. This same gene transfer is making tomatoes with omega-3 fatty acids, which is normally not present in this foodstuff. Another fat-friendly meat being pursued is chicken.What problem is this trying to solve? Omega-6 fatty acid consumption at high levels is associated with an increased risk of coronary artery disease, but omega-3 fatty acids are linked to decreased cardiovascular risk, beneficial effects on inflammation, and decreased cancer and diabetes risk. Usually this healthy oil is obtained from consuming fish, which is not the main dietary proteins for inland humans and can increase mercury exposure. So fat-friendly livestock and veggies may be the solution.

None of these items are yet part of the food chain. Enviropig has been approved by Canada in regards to environmental consequences, but not yet approved for human consumption, and no approval has yet been reached in the U.S. Likewise, fat-friendly meats likely still have a couple of years before any are deemed safe for human consumption. It is expected to happen as the transferred genes should not impact consumption or human safety.

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