Consumers Knowledge About Health Effects of Edible Oils and Fats in Turkey: A Questionnaire Study

Özbek, Zeynep; Çelik, Kıvılcım; Ergönül, Pelin Günç

doi:10.31031/ntnf.2020.04.000596

Cited by 4 publications

(4 citation statements)

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“…Also, all fatty acid profile of the most of common consumed sunflower oil are in the standard rang. Similarly, other studies reported that sunflower is the most consumed oils for cooking in India and Turkey (26)(27) . Compare with the other oils, refined sunflower oil is one of the healthiest and cheapest oils.…”

Section: Discussionmentioning

confidence: 63%

Edible Oils Consumption and the Fatty Acids Profile of the Most Common Consumed Brands in Shiraz, Iran

2021

IJFMT

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Aim: This study aimed to measure edible oils consumption, the most preferred brands and their fatty acid profile compared with standard values in Shiraz, Iran. Methods:In this cross-sectional study 384 households were assessed. Edible oil types (frying, sunflower, corn, canola, rapeseed, mixed, solid, olive, grapeseed, sesame, and animal), brands, volume of consumed, attention to the label, and changes in the volume of oil consumption compared to the last year were measured. Resistance, fatty acid patterns, total trans fatty acid, smoke point, and saturated fatty acids of the three most frequently consumed edible oils were compared to the standard recommended values. Findings:The mean of households oil consumption was 40.34 ± 32.88 kg per year. Frying (78.6%), sunflower (60.70%), and olive (37.5%) oils were the most common consumed oil. 57.6% of participants read the labels. 28.9% could not understand the labels information. Compare to the last year, 53.8%, 46.8%, and 55.5% of studied households reported decrease in the liquid, solid and frying oils consumption. Fatty acid profile in majority of studied brands were in the standard range. Myristic acid level in the three major brands of solid oil was out of the standard range. The level of C16:1, C18:1, C18:2, C18:3 in the third common olive oil, C14:0 and saturated fatty acid in the third common frying oil were out of the standard range. The resistance level in the third common corn oil, the first common and the third common frying oil was out of the standard range. Conclusion:Liquid, solid and frying oils consumption among studied population decrease than the last year, which can be helpful to reduce the risk of chronic diseases. The fatty acids profiles of the most common consumed brands were in the standard range.

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Section: Discussionmentioning

confidence: 63%

Edible Oils Consumption and the Fatty Acids Profile of the Most Common Consumed Brands in Shiraz, Iran

2021

IJFMT

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“…The previous studies reported that the saturated oils are oxidized less quickly than unsaturated oils; the relative auto-oxidation rate of PUFAs, oleic (18:1 Δ9c), linoleic (18:2 Δ9c, 12c), and linolenic acids (18:3 Δ9c, 12c, 15c), are 1:40 to 50:100 on the basis of oxygen uptake, and 1:12:25 on the basis of peroxide formation. Thus, the distribution of FAs in vegetable oils is very important for consumers in terms of diet and health (Orsavova et al, 2015;Özbek et al, 2020). Health professionals recommend diets with low energy, low cholesterol, low SFA, and a good n6/n3 ratio to decrease heart disease and others (Briggs et al, 2017).…”

Section: Fatty Acid Composition (Fac)mentioning

confidence: 99%

Investigation of the Chemical Characteristics and Oxidative Stability of Some Commercial Cold-Pressed Oils

Ayyıldız¹,

Topkafa

Sherazi

et al. 2021

Konya Journal of Engineering Sciences

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In this study, the chemical composition and oxidative stability of cold-pressed flaxseed, black seed, pumpkin seed, walnut seed, and poppy seed oils were examined. The results showed that the seed oils contained appreciable amounts of unsaturated fatty acids (above 79 %). Polyunsaturated fatty acids, particularly linoleic acids were dominant, with values ranging from 53.24 % -71.37 % of the total amount of fatty acids except for pumpkin seed oil. Tocols content was found to be between ~ 490-932 mg kg -1 , and the flaxseed oil exhibited the highest levels of total tocopherols (977.47 mg kg -1 ) under the experimental conditions. While, the highest PV was found in walnut seed oil (2.81 meq O2 kg -1 ), and the highest content of FFAs was reported for flaxseed oil (1.82 %). OSI values were 4. 15, 3.57, 4.31, 3.98 and 4.92 h for the flaxseed, black seed, pumpkin seed, walnut seed, and poppy seed oils, respectively. The obtained data suggest that the seed oils in this study may serve as special dietary sources.

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“…(Ali and Kapoor, 2010) Diet and lifestyle can be modified in order to prevent these type of noncommunicable diseases and this area has been the main focus of nutrition based research. In order to overcome this common complication, general public should have adequate and accurate knowledge and awareness about what they consume as food (Aksoylu Özbek, Çelik and Günç Ergönül, 2020). At the same time, there are numerous spook stories about different fats and oil varieties.…”

Section: Introductionmentioning

confidence: 99%

Study on Consumer Knowledge, Attitude and Purchasing Practices Regarding Edible Fats and Oil in Kandy

Weerasooriya,

Mendis

2023

Preprint

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Fat and oils plays one of the major roles in Sri Lankan modern unhealthy diet. The study was guided to collect, analyze, and interpret data about the awareness of general community on edible fat and oil products available in the market and their knowledge about healthy ways of usage. A total of 250 purchasing women were surveyed with a welldeveloped questionnaire. Results revealed that, Coconut oil (71%) is the leading supermarket oil product purchased and consumption of animal fats and oil are very limited (<3%) in Kandy. Educational level affects significantly (P<0.05) on purchasing behavior. Regardless of educational level and working status, price (73%) will be the most significant factor look at during purchasing edible oils. Total of 57% of purchasing women use the same oil for both deep frying and stir frying. Besides, 43% of women keep two different types. From all respondents, 83% use oil more than one time after first cooking. Working women prefer internet and facebook (38%) as the major food related information searching resource, while newspapers (35%) are among non-working women. All in all, lowering the price of healthy fat and community awareness programs will encourage healthy fat and oil purchasing behavior in Sri Lanka.

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Consumers Knowledge About Health Effects of Edible Oils and Fats in Turkey: A Questionnaire Study

Cited by 4 publications

References 0 publications

Edible Oils Consumption and the Fatty Acids Profile of the Most Common Consumed Brands in Shiraz, Iran

Edible Oils Consumption and the Fatty Acids Profile of the Most Common Consumed Brands in Shiraz, Iran

Investigation of the Chemical Characteristics and Oxidative Stability of Some Commercial Cold-Pressed Oils

Study on Consumer Knowledge, Attitude and Purchasing Practices Regarding Edible Fats and Oil in Kandy

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