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Cell culture produces fish with higher omega-3 levels and less mercury contamination, suggesting a safer seafood alternative.
• Fatty acid pattern from cell culture showed significant differences compared to common fish. • Omega-3-fatty acids EPA and DHA could be detected in fish cells made in the lab. • Fish cells from the lab were less contaminated with mercury than common fish.
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Schäfer et al. (2023) studied this question.
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