The fuss over Omega-3 is becoming a bit ludicrous.

First scientists tell us that oily fish, rich in the substance, could cut the risk of heart disease, cancer and strokes.

Then more pointy heads inform us that oily fish's benefits have been exaggerated and it may be bad for angina sufferers.

Yet more boffins boasted this week that their genetically engineered piglets, with lots of Omega-3, will be great for the meat industry.

It's good to know that the thousands of pounds in cash spent on research grants is delivering clear results.