Fried foods associated health risks in Gujarati housewives

Abstract

Purpose

Gujarati households are known for high consumption of edible oil and fried foods. However, there is lack of information on their knowledge about its use for various preparations and associated health risks. The paper aims to discuss these issues.

Design/methodology/approach

Guajarati housewives in the age group of 30‐65 years were surveyed from five different zones of Vadodara. Information on their knowledge about the use of edible oils and associated health risks was collected using a pre‐tested structured questionnaire and food frequency questionnaire.

Findings

Only 5 percent subjects consumed deep fried foods daily. Odds ratio showed high association (OR=4.50) between daily consumption of deep fried food and obesity. Significant association (p<0.05) and high odds ratio (5.13) were seen between daily consumption of shallow fried foods and presence of diabetes. Obesity and hypertension were seen in 54.1 and 15.8 percent subjects, respectively. About 24 percent families used hydrogenated vegetable oil (vanaspati) for cooking purposes. Butter and ghee rich in saturated fats were regularly used by most families.

Practical implications

Poor knowledge amongst the Gujarati housewives on the correct use of fats and oils in their daily diets calls for an exhaustive education program to reduce high prevalence of obesity and other co‐morbidities prevalent in this part of the country.

Originality/value

This is an original research work completed in September 2011.

Citation

Gupta, A. and Sheth, M.K. (2013), "Fried foods associated health risks in Gujarati housewives", Nutrition & Food Science, Vol. 43 No. 5, pp. 444-452. https://doi.org/10.1108/NFS-10-2011-0116