I'm no fan of the idea of genetically engineered food but this release from the American Heart Association about soya is interesting.
I use a lot of soy sauce for cooking as it's not meant to contain salicylate. Although it contains omega-3, I've noted in the past it also contains omega-6 oil, which aggravates the reaction to salicylate. There's no indication whether this genetic engineering would reduce omega-6 levels in soy sauce. Apparently, the aim is to make the omega-3 content even "healthier" and a substitute for fish.
In truth it's probably not much of a solution if fish stocks run out. I need to eat fish as a substitute for meat. Is soy an acceptable vegetarian alternative to meat? Maybe it's time to find out.