Consumption Pattern of Oils and Related Factors in Tehran West Families

Farhad Jafari¹, M. Bagher Hadavand², Nahid Kholdi³, Malihe Aminzadeh⁴ and Mahmood Samadpour¹*

¹Department of Health and Social Medicine, Shahed University, Dehkadeh St., Keshavarz Blvd., Tehran, Iran. ²MD., Tehran.Iran ³Department of of Health and Social Medicine, Shahed University,Tehran, Iran. ⁴Department of Biochemistry and Biophysics,Tehran university,Tehran, Iran.  

ABSTRACT: Inappropriate use of fat in diet is one of the significant risk factors for cardiovascular and other diseases. This is a cross-sectional descriptive study in randomly selected 840 west Tehran residentsto determine the fat consumption pattern. Data were collected by a researcher-made questionnaire and analyzed with SPSS software, Correlation, Mann Whitney and Kruskal-wallis tests. The mean age of samples was 31.56±6.88. The family average members were 3.68±1.21. The highest and lowest mean of oil consumption was liquid (3.5±2.7 per week) and animal oil (0.6±1.3 per week). Frying and solid oils consumption’s frequency was declined with increasing of mothers’ education level (p<0.05). Frequency of solid oil consumption (p<0.001) and butter (p=0.04) were higher in housewife. Also, with increasing of age, consumption of liquid and fried oils was increased and solid oil was declined (p<0.005). Consumption of butter per serving were higher in larger families (p<0.001).It seems to be necessary to organize proper training programs for increasing of public awareness about hazards of solid saturated fats. A decrease in liquid oil‘s price, total ban of solid oil advertising in television and media and other measures are effective to reform the fat consumption pattern and increase the people’s health level.

KEYWORDS: Oil; Consumption pattern; Frequency; Family; Tehran

[ HTML Full Text]