Pork as a source of omega-3 (n-3) fatty acids.

Dugan, M.E.R, Vahmani, P., Turner, T.D., Mapiye, C., Juárez, M., Prieto, N., Beaulieu, A.D., Zijlstra, R.T., Patience, J.F., and Aalhus, J.L. (2015). "Pork as a source of omega-3 (n-3) fatty acids.", Journal of Clinical Medicine, 4(12), pp. 1999-2011. doi : 10.3390/jcm4121956  Access to full text

Abstract

Pork is the most widely eaten meat in the world, but typical feeding practices give it a high omega-6 (n-6) to omega-3 (n-3) fatty acid ratio and make it a poor source of n-3 fatty acids. Feeding pigs n-3 fatty acids can increase their contents in pork, and in countries where label claims are permitted, claims can be met with limited feeding of n-3 fatty acid enrich feedstuffs, provided contributions of both fat and muscle are included in pork servings. Pork enriched with n-3 fatty acids is, however, not widely available. Producing and marketing n-3 fatty acid enriched pork requires regulatory approval, development costs, quality control costs, may increase production costs, and enriched pork has to be tracked to retail and sold for a premium. Mandatory labelling of the n-6/n-3 ratio and the n-3 fatty acid content of pork may help drive production of n-3 fatty acid enriched pork, and open the door to population-based disease prevention polices (i.e., food tax to provide incentives to improve production practices). A shift from the status-quo, however, will require stronger signals along the value chain indicating production of n-3 fatty acid enriched pork is an industry priority.

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