Dynamics and innovative technologies affecting diets: Implications on 3 global food and nutrition security

DESCALZO, A.; PIGHÍN, DARÍO GABRIEL; DHUIQUE-MAYER, CLAUDIE; LORENZO RODRIGUEZ, JOSE MARIA; GRIGIONI, G.

Food Security and Nutrition

Elsevier

Año: 2020; p. 257 - 276

Consumers are increasingly aware of the influence of diet on their health andrequire products that contribute to their well-being. Food security concept requires increased knowledge about minor components in the diet as micronutrients, vitamins, bioactive compounds together with fatty acids, which are naturally present in food and exert biological effects to improve human health. This chapter will provide an insight in the physiological function of the body and biochemical function of the fatty acids and polar lipids. It will discuss the significance of health-related fatty acids, their presence in food and consumption, and how all these factors help on achieving food and nutrition security. In addition, an approach to some food processing and preservations technologies is presented.