Fatty acids from genetically modified oilseed crops could replace fish oil

Researchers studied the effect in mice of consuming feed enriched with oil from glasshouse-grown genetically engineered Camelina sativa, developed at the agricultural science centre Rothamsted Research.

The goal of the research was to discover whether mammals (using mice as a model) can absorb and accumulate EPA from this novel source of omega-3s.

The team examined levels of EPA in various organs in the body such as the liver, as well as its effect on the expression of genes key for regulating the way the body processes fats. The results show that the benefits were similar to those derived from fish oils.

Lead researcher Prof Anne-Marie Minihane, from UEA's Norwich Medical School, said: "The long chain omega-3 polyunsaturated fatty acid EPA is beneficial for cardiovascular and cognitive health, as well as for foetal development in pregnancy.

"The recommended minimum dietary intake can be achieved by eating one to two portions of oily fish per week.

"But for everyone in the world to achieve their minimum dietary intake, you would need around 1.3 million metric tonnes of EPA per year. Fish currently provide around 40 per cent of the required amount -- so there is a large deficit between supply and demand.

"There is a great need to identify alternative and sustainable sources of these beneficial fatty acids.

"We wanted to test whether oil from genetically modified plants could be used as a substitute. This first study indicates that mammals can efficiently accumulate the key health-beneficial omega-3 fatty acid EPA."

The research team studied mice which had been fed with EPA oil from genetically engineered Camelina sativa, commonly known as false flax, but actually a member of the Brassicaceae family. Crops were grown in glasshouses at the primarily publically-funded Rothamsted Research.

The researchers looked to see whether consuming oil from the engineered plants was as beneficial as EPA rich -- fish oil. They did this by testing tissue concentrations of fatty acids in liver, muscle and brain tissue, along with the expression of genes involved in regulating EPA status and its physiological benefits.

Prof Minihane said: "The mice were fed with a control diet similar to a Westernised human diet, along with supplements of EPA from genetically engineered Camelina sativa or fish oil, for ten weeks -- enough time for any beneficial results to be seen.

"We found that the genetically engineered oil is a bioavailable source of EPA, with comparable benefits for the liver to eating oily fish."

27 Most Loved Cheese and Bread Combinations Around The World

Cheese with bread is a classic all over the world.

Here are some of the most interesting and beloved combinations of bread and cheese from different parts of the world as compiled by Food Republic and reported by The Huffington Post.

Grilled Cheese Sandwich in America

From a plain combination of bread and cheese to inclusions of other ingredients, the American grilled cheese sandwich is a filling classic.

Banerov Hatz in Armenia

In this Armenian specialty, cheese mixed with onions is spread upon thin, pizza-like dough.

Rasgulla in Bangladesh

The rasgullah is on the sweet side and is made of Indian cottage cheese called chhena, semolina dough doused in syrup.

Cuñapé in Bolivia

The cuñapé is crispy outside, soft inside and is made of either tapioca or cassava flour.

Pao de Queijo in Brazil

This Brazilian treat is like the Bolivian cunape in texture and is made with Parmesan.

Pan de Bono in Colombia

This Colombian bagel is made up of feta cheese, egg, quesito, cornmeal and starch.

Smorrebrod in Denmark

This is rye bread with butter and meat, pickled or smoked fish and cheese slices.

Toastie in England

The English toastie is bread slices smeared with butter and grilled with cheese.

Croque Monsieur in France

This is nutty cheese, usually Gruyere, sandwiched by slices of bread, doused by bechamel with nutmeg and either baked or broiled.

Khachapuri in Georgia

Butter, quick-melt cheese, eggs, feta cheese, flour, olive oil, salt and dry yeast make up the Khachapuri.

Flammkuchen in Germany

The flame cake is actually the German pizza version.

Tiropsomo in Greece

Warm bread and feta cheese make up the Greek tiropsomo.

Langos in Hungary

The basic langos is fried bread covered in shredded cheese and sour cream.

Paneer Paratha in India

Paneer cheese and unleavened bread doused in spices are fried before serving.

Beer and Cheese Soda Bread in Ireland

This Irish favourite combines sharp cheese and beer in a bread.

Panino in Italy

The panino bread and cheese slices are grilled to make this Italian offering.

Mochi Bread With Cheese in Japan

In Japan sticky, rice flour mochi is filled with cheese.

Kepta Duona in Lithuania

Bread is cut into strips, fried and topped with cheese and mayonnaise.

Molletes in Mexico

This combines manchego cheese in a scooped baguette or hard roll with butter, ham and beans

Chipa in Paraguay

The chipa is a small cheese and bread ring usually sold in the streets or served at Easter.

Cheese Ensaymada in the Philippines

This Philippine treat is made of spongy bread topped by butter and shredded cheese.

Syrove Tycinky in Slovakia

This bread stick is combined with cream cheese and grated cheese.

Braaibroodjie in South Africa

Cheddar cheese, onion, tomato, fruit chutney are sandwiched in bread slices and grilled.

Bocadillo in Spain

This is crusty Spanish bread filled usually with goat cheese.

Cheese Fondue in Switzerland

This is speared bread chunks dipped in hot melted Gruyere and Emmental cheese with cornstarch and white wine in a fondue pot.

Welsh Rarebit in Wales

The Welsh Rabbit is mostly cheese sauce with spices and mustard smeared on bread.

Khaliat Nahal in Yemen

This is honeycomb bread filled with soft cheese and doused in sweet syrup.