Modifying nutritional value
Researchers are looking at improving the nutritional value of soy.
Some researchers are focusing on techniques to produce omega-3 fatty acids as well as other fatty acids and proteins in soy. Omega-3 fatty acids are known to reduce cholesterol levels in the blood, and are naturally found in leafy green vegetables, vegetable oils, and fish such as salmon and mackerel.
One goal is to create soy (and canola) with longer-chain unsaturated fatty acids, which would lower the levels of low-density lipoproteins (LDL) and cholesterol in the blood, thereby reducing the risk of heart disease.
To enhance soy with omega-3 polyunsaturated fatty acids is desirable not just for health reasons (they have been shown to be important for prenatal and early childhood brain development), but also for environmental reasons. These compounds are primarily found in cold-water fish, such as salmon, tuna, halibut and herring. Given the declining state of marine fisheries and concerns over mercury contamination, GM plants that supply omega-3 polyunsaturated fatty acids would not only be beneficial for consumers, but could also ease the pressure on fish stocks.
High-protein soy is desirable in countries where alternative proteins are scarce, for both human and animal foods and is gaining further acceptance in many parts of the developing world.