Edible Oils Consumption and the Fatty Acids Profile of the Most Common Consumed Brands in Shiraz, Iran
Keywords:Edible oils consumption; Fatty acid profile; Saturated fatty acids
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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