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

Published online by Cambridge University Press:  02 December 2022

Nina A. Wilson Open the ORCID record for Nina A. Wilson [Opens in a new window] ,
Anthony Villani Open the ORCID record for Anthony Villani [Opens in a new window]  and
Evangeline Mantzioris Open the ORCID record for Evangeline Mantzioris [Opens in a new window]
Nina A. Wilson*
Affiliation:
Clinical and Health Sciences, University of South Australia, North Terrace, Adelaide, SA 5000, Australia
Anthony Villani
Affiliation:
School of Health and Behavioural Sciences, University of the Sunshine Coast, 90 Sippy Downs Drive, Sippy Downs, QLD 4556 Australia
Evangeline Mantzioris
Affiliation:
Clinical and Health Sciences and Alliance for Research in Exercise, Nutrition and Activity (ARENA), University of South Australia, North Terrace, Adelaide, SA 5000, Australia
*
*Corresponding author: Nina A. Wilson, email nina.wilson@unisa.edu.au
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Abstract

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.

Keywords

Dietary oilsOlive oilCookingFood preparationHealth
Type
Research Article
Information
British Journal of Nutrition , Volume 130 , Issue 5 , 14 September 2023 , pp. 841 - 851
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Copyright
© The Author(s), 2022. Published by Cambridge University Press on behalf of The Nutrition Society

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