Page 32 - Azerbaijan State University of Economics

R.T.Huseynov: The socio-economic factors and innovative technologies in improving fatty
acid profiles of common foodstuffs

households may have a better fatty acid profile that modulate good health (Suburu et
al., 2013). Drying, salting, smoking preservation allows storage and transport, making

these essential nutrients available to areas where fish is limited (Belton & Thilsted,

2014). Diversification of animal derived foods and consumption of naturally

and/organically produced red and white meat, eggs and milk, though not adequate in

quantity in food ‗insecure‘ regions of Africa and Asia helps in effectively

supplementing fatty acid profiles in diets and combat malnutrition at an individual's,

household and society level. Furthermore, it helps reduce the risk of cardiovascular

diseases associated with SFA and TFA (Williams, 2000) and improving the health

status of food ‗insecure‘ individuals provided there is access to other fruit and

vegetables (Belton and Thilsted, 2014 and Monge-Rojas et al., 2013). It is important

to realise that not only meat and animal products are important in improving the

dietary fatty acid profile in the human diet, but the presence of both popular and lesser

known plant and fruits has an impact in reducing cardiovascular and metabolic

diseases (Toledo & Burlingama, 2006) and make an ‗irreplaceable‘ contribution to

food and nutrition security (Belton and Thilsted, 2014 and Stadlmayr et al., 2011).

Locally consumed foods such as wild berries, nuts, fruits and vegetables usually not

found on the commercial markets have received more attention in recent reports due

to their nutrient profiles. However, some of these food varieties have long been

relegated to and associated with food ‗insecure‘ regions, however, biotechnology have

allowed for commercial production and their availability. This factor, together with

the presence of good incomes has allowed individuals in the food ‗secure‘ regions to

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