Page 28 - Azerbaijan State University of Economics

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

third world countries. It has been over emphasised in recent research for a need for

bigger population-based studies to address the lack of information on the needs,

availability and effects of fat and fatty acid consumption on human health of all socio-

economic strata.

Keywords: food security, socio-economic factors, innovative technologies, fatty

acid, foodstuffs

JEL Classification Codes: Q16; Q18

1.Introduction

Greater socioeconomic changes especially in the last 100–150 years, due to the

industrial revolution, have led to dietary changes (Gomez Candela et al., 2011). This

is especially true as there is a great improvement in the income, a key component in

one's socio economic status (Bowman, 2007). Data from various literature shows

that the Palaeolithic nutrition/diet was low in total fat and saturated fat, low sodium,

negligibletrans-fatty acids and a n − 6:n − 3 ratio of 1:1 ( Dunbar et al., in

press, Gomez Candela et al., 2011, Simopoulos, 2004 and van Elst et al., 2014).

However, recent studies have indicated the presence of an unhealthy n − 6:n − 3

ratio exceeding 15:1 attributed to the ever presence of vegetable oil in modern diets.

This is especially true for low to medium income groups who seldom have time to

shop around for highly nutritious food but mainly depend on quick prepared fast

foods whose fat content of the ingredients are not known. The situation becomes

worse when these people reside where marine fish is less consumed. Rural

communities whose per capita income is lower than the mid-income groups are

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