I'll have a TofuPup, but does it taste like fish now? - Scientific Station™ - 17 November 2009

Soybeans are used for a variety of foods: tofu, soy milk and edema-me. Lines of genetically engineered soybeans have been developed to manufacture a precursor of one of the Omega-3 fatty acids used to promote heart health.

Stearidonic acid also called SDA is converted into this Omega-3 in our bodies.

We usually get this particular Omega-3 from fish. William Harris of the Stanford Medical School tested whether or not SDA from these soybeans worked as well as fish oil at raising our blood Omega-3 levels. His finding is that SDA derived from modified soybeans produces statistically significant increases in blood Omega-3 levels.

This means soybeans may become a major source of Omega-3 in our diets in the future.
Regulatory testing is still underway for the soybeans, so it will be a few years before it hits the shelves.

This study did not address the taste of the oil.

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