Logo image
Back
Preferences for dietary oils and fats in cooking and food preparation methods: a cross-sectional analysis of Australian adults
Journal article   Open access   Peer reviewed

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

Nina A Wilson, Anthony Villani and Evangeline Mantzioris
British Journal of Nutrition, Vol.130(5), pp.841-851
2023
DOI: https://doi.org/10.1017/S0007114522003798
PMID: 36458481
url
https://doi.org/10.1017/S0007114522003798View
Published Version

Abstract

dietary oils olive oil cooking food preparation health
Dietary oils and fats contain different fatty acid compositions which 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 to 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.

Details

Metrics

20 Record Views
6 Times Cited - Web of Science

InCites Highlights

These are selected metrics from InCites Benchmarking & Analytics tool, related to this output

Collaboration types
Domestic collaboration
Web Of Science research areas
Nutrition & Dietetics

UN Sustainable Development Goals (SDGs)

This output has contributed to the advancement of the following goals:

#3 Good Health and Well-Being

Source: SDGs from InCites

Logo image