Chinese scientists have used the gene editing tool CRISPR to create genetically modified pigs that have less body fat. In other words, low-fat bacon.
The research, published in the Proceedings of the National Academy of Sciences, shows that scientists inserted a gene into the pigs that would allow them to use their fat to warm their bodies in colder temperatures. This results in a pig that has 24 percent less body fat than an average pig. Since these pigs don’t get as cold as normal pigs, farmers could save money on energy costs. They could also potentially change the food industry by providing low-fat bacon.
“I am all for this technology,” said Art Caplan, director of the division of medical ethics at NYU Langone Medical Center, during an interview with Boston Public Radio Wednesday. “It is going to get us a better diet.”
While the FDA has yet to approve the sale of the genetically modified meat, Caplan does not see any reason for them deny what for some bacon lovers could be the invention of the century.
“The FDA will want to see safety studies done to make sure that if you eat the bacon you don’t turn into a goblin or something. I think it will be approved,” said Caplan.
Caplan says that this could be the beginning of a future where our food is not only genetically modified, but genetically engineered.
"Maybe you could engineer other foods so they have more nutrition, or good foods that we would all be able to eat like asparagus that tastes better."
Click the audio player above to hear the full interview with the Director of the Division of Medical Ethics at NYU Langone Medical Center Art Caplan.
