This cross‐sectional study attempts to determine the rancidity and quality of discarded oils in fast food restaurants. Samples of the discarded frying oils were collected randomly from 50 fast food restaurants in Tehran, Iran. Their physicochemical properties were assessed and compared to the standard values. The means (± SD ) of the physicochemical indicators of the rancidity in the discarded oils were as follows: peroxide value, 3.06 (0.51) (mEq/kg); free fatty acids content, 1.52 (2.26) (%); p ‐anisidine value, 57.63 (4.02) (mEq/kg); total oxidation value, 64.53 (4.15); total polar compounds (TPC), 20.19 (1.02) (%); viscosity, 107.87 (2.35) (cp); and red color, 9.64 (0.84). Positive correlations were found between the TPC, viscosity, and red color ( p ≤ 0.01) of the oil samples. The majority of discarded oil from fast food restaurants were overdegraded containing hazardous secondary oxidative products, and also, the consumption of nonstandard frying oil has increased in fast food restaurants. Policymakers should develop guidelines to determine whether and when frying oils should be discarded and consider the consumption of overdegraded oils as a public health hazard.

The purpose of this study is to explore stakeholders' views about quality and safety of edible oils from farm to industry and propose policy options to address these challenges. Methods: Semistructured, face-to-face interviews were conducted with 11 experts in the edible oil industry. Participants were selected through purposive and snowball sampling. Open-ended interview questions were used to identify the edible oils' challenges from farm to industry. All interviews were recorded and final transcripts were re-read to obtain categories until themes were developed using directed content analysis and constant comparison methods. Results: Six categories in 14 themes with 49 sub themes were explored based on the perspectives of the stakeholders who were responsible for edible oil industry: (1) safety, (2) imports, (3) factory, (4) edible oils' monitoring, (5) edible oil industry, and (6) building consumer trust. The participants' views showed that to increase the quality and safety of edible oils, the following approaches are required: updating food safety regulations, effective inspection, monitoring and surveillance systems, updating laboratory equipment, and controlling the media advertising. Conclusions: In order to build and maintain effective edible oil safety systems, strong links must be established between all sectors responsible. The key players need to have access to reliable and up-to-date information so that timely collective action can be taken. It is recommended that governments face up to this task and lead the way. The research findings seek to offer policy options for government and the stakeholders for challenging future strategies for edible oil industry.

The purpose of this study was to explore Tehranian women’s perceptions about the quality and safety of cooking oils in fast-food restaurants and their behavior toward these challenges in 2018. A qualitative study with eight focus group discussions was conducted among 82 women using content analysis and constant comparison methods. Three categories emerged with 4 themes and 27 subthemes: (a) high usage of frying foods, (b) fast-food restaurants, and (c) building community trust. The majority of women had desirable knowledge about the disadvantages of cooking oils used in fast-food restaurants. The participants mentioned that the most challenging problem of fast-food restaurants was the reused cooking oils. Therefore, the health policy-makers should consider to develop a guideline for improving the cooking oils’ quality and safety in fast-food restaurants. It is recommended that the restaurant inspection system should be examined to identify appropriate ways of ensuring food safety.