Many animals have been cloned by now but only pigs have been reported to have produced omega 3 fatty acids. They were created to produce omega 3 fatty acids from omega-6 analogs and managed to keep other types of fatty acids unchanged.

Such pork clones and their products like bacon, ham and others with all of their saturated fats and cholesterol may become important to cardiovascular health in the future.

Omega 3 fatty acids were found previously only in sea fish like salmon, mackerel, sardines and albacore tuna. They are known to have positive impacts on brain development in children and cardiovascular disease in adults. We have been hearing about negative fish effects lately due to increasing levels of mercury, dioxin, PCBs and other environmental toxins as well as diminishing fish supplies.

So far, only these fish and dietary supplements were the source of omega 3 for humans.
Cloned pigs who will be able to produce omega 3 may become an alternative and safe source of omega-3 fatty acids. They may serve as good examples for studying the impacts of high levels of omega 3 on the cardiovascular health because pigs and humans have similar physiology.

Other questions arise from the studies. One of them is if the scientists will be able to produce healthy pigs all the time and if consumers were ready to start buying cloned pork. Surveys done so far showed this may not be the case and that most of the consumers are not willing to buy cloned pigs and meat. However, that may change in the future.