دورية أكاديمية
أعرض في EDS

Preferences for dietary oils and fats in cooking and food preparation methods: a cross-sectional analysis of Australian adults.

التفاصيل البيبلوغرافية
العنوان: Preferences for dietary oils and fats in cooking and food preparation methods: a cross-sectional analysis of Australian adults.
المؤلفون: Wilson NA; Clinical and Health Sciences, University of South Australia, North Terrace, Adelaide, SA5000, Australia., Villani A; School of Health and Behavioural Sciences, University of the Sunshine Coast, 90 Sippy Downs Drive, Sippy Downs, QLD4556Australia., Mantzioris E; Clinical and Health Sciences and Alliance for Research in Exercise, Nutrition and Activity (ARENA), University of South Australia, North Terrace, Adelaide, SA5000, Australia.
المصدر: The British journal of nutrition [Br J Nutr] 2023 Sep 14; Vol. 130 (5), pp. 841-851. Date of Electronic Publication: 2022 Dec 02.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Published on behalf of the Nutrition Society by CABI Publishing Country of Publication: England NLM ID: 0372547 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1475-2662 (Electronic) Linking ISSN: 00071145 NLM ISO Abbreviation: Br J Nutr Subsets: MEDLINE
أسماء مطبوعة: Publication: <2000->: Wallingford, Oxon, UK : Published on behalf of the Nutrition Society by CABI Publishing
Original Publication: [Cambridge, New York] Cambridge University Press.
مواضيع طبية MeSH: Dietary Fats, Unsaturated*, Humans ; Adult ; Female ; Male ; Olive Oil ; Cross-Sectional Studies ; Australia ; Plant Oils ; Cooking ; Dietary Fats
مستخلص: Dietary oils and fats contain different fatty acid compositions that are associated with cardiometabolic disease risk. Despite their influence on disease outcomes, the types of dietary oils and fats predominately used in Australian households remain unknown. The aim of this study was to investigate the use of dietary oils and fats in cooking and food preparation in Australia. Adults living in Australia completed a cross-sectional online survey outlining their current household oil and fat use from July to December 2021. The survey was disseminated via social media platforms and included questions about the types of dietary oils and fats used for different cooking methods and the perceived motivators for choosing the main household oil. A total of 1248 participants responded to the survey. Participants were mostly female (91·6 %) aged between 25 and 44 years (56·7 %). The majority of participants (84·5 %) reported using some form of olive oil as their main source of oil for cooking and food preparation. Almost two-thirds of the sample (65·4 %) reported using extra virgin olive oil (EVOO), mainly in raw food preparation (71·5 %) or savoury baking and roasting (58 %). Fewer households reported using rice bran oil (4·6 %), canola oil (4·3 %) and vegetable oil (1·8 %). Almost half of all participants (49·6 %) identified perceived health benefits as the primary motivating factor for their main choice of oil, followed by sensory preference (46·7 %), versatility (10·2 %) and convenience (8·8 %). Australian adults frequently use olive oil, specifically EVOO, as the main oil for cooking and food preparation in the household.
فهرسة مساهمة: Keywords: Cooking; Dietary oils; Food preparation; Health; Olive oil
المشرفين على المادة: 0 (Dietary Fats, Unsaturated)
0 (Olive Oil)
0 (Plant Oils)
0 (Dietary Fats)
تواريخ الأحداث: Date Created: 20221202 Date Completed: 20230804 Latest Revision: 20230804
رمز التحديث: 20231215
DOI: 10.1017/S0007114522003798
PMID: 36458481
قاعدة البيانات: MEDLINE
الوصف
تدمد:1475-2662
DOI:10.1017/S0007114522003798