What do Soybeans Have to do with Sustainable use of our Oceans?

Essential fatty acids, or EFAs, are fatty acids that humans and other animals must ingest because the body requires them but cannot synthesize them. Two fatty acids are known to be essential for humans, the omega-3 fatty acid, α-linolenic acid (ALA) and an omega-6 fatty acid, linoleic acid (LA). Other fatty acids are "conditionally essential," meaning that humans can synthesize them from EFAs, but they can become limited under some conditions. These include two long-chain derivatives of ALA, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA).  Multiple health organizations recommend specific intake levels of ALA, EPA and DHA to promote optimal health. One such recommendation is the consumption of two fish meals per week, preferably fatty fish. This recommendation is problematic for a number of reasons, including sustainability and relative safety of the marine fish which are highest in EPA and DHA. Through the metabolic engineering of the fatty acid biosynthesis pathway in soybean seeds, we have created a land-based, sustainable source of biologically active omega-3 fatty acid, well suited for human and animal diets. The resulting product is soybean oil rich in the omega-3 fatty acid, stearidonic acid (SDA), a naturally occurring precursor to EPA and DHA. We have shown that when ingested, SDA increases beneficial omega-3 levels, specifically EPA, in humans, poultry and some fish species. Compared to EPA and DHA, SDA combines superior stability and sensory characteristics for use in a variety of applications, making this oil suitable for incorporation into a wide variety of foods. Through incorporation into commonly consumed foods, SDA Soy oil can provide health benefits of fish consumption, while decreasing dependence on marine sources of omega-3 fatty acids.