Just like eggs, meat can be enriched with fatty acids which have been shown to be of health benefit. Some meats, like omega-3 enriched pork, have made it to market, meeting regulatory requirements for enrichment claims, but market shares are extremely limited. If improving meat fatty acid profiles would lead to overall public health benefit, and reduction in healthcare costs, why is there minimal emphasis on integrated research from production to health outcomes, and fostering development of markets?
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