印度樱桃的食用油消费：顺序探索性混合方法研究

IF 1.7 Q2 PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH

Clinical Epidemiology and Global Health Pub Date : 2025-03-26 DOI:10.1016/j.cegh.2025.101998

Sombuddha Biswas , Athira Menon , Namita Patel , Chandru Sivamani , Haripriya Sundaramoorthy , Subitha Lakshminarayanan

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引用次数: 0

摘要

背景：在影响非传染性疾病的饮食因素中，食用油因其所含的脂肪类型以及加工、储存和烹饪方法而发挥着至关重要的作用。因此，本研究旨在探讨影响家庭选择EO和烹饪习惯的因素，并确定印度南部普杜切里地区家庭EO消费的数量和模式。方法于2023年2月至2024年3月在印度普杜切里进行顺序探索性混合方法研究。定性阶段包括关键信息提供者和对主题专家、EO商店经销商和负责家庭烹饪的合格成年人的深入访谈。5次idi和5次kii后达到数据饱和。定量阶段包括采用多阶段整群抽样的方式对205名成年人进行结构化问卷调查和24小时饮食回忆。摄入量分析使用DietSoft软件完成。结果定性分析确定了五个主要主题：消费者行为和偏好、烹饪习惯和油的使用、采购和储存、行业惯例以及促进健康的EO消费策略。约72.4%的参与者为女性，平均年龄为46.1岁。花生油（56.7%）和葵花籽油（52.8%）是最常用的食用油。大多数参与者（61.2%）从超市购买油，并将其储存在塑料容器中（42.1%）。总能量摄入的平均（SD）为2230.6 kcal(461.9)，其中33.0%（10.8%）的能量来自脂肪。饱和脂肪的摄入量在安全范围内，而多不饱和脂肪的摄入量低于建议。本研究强调了影响EO消费模式和烹饪习惯的多种因素。有必要采取多管齐下的方法，以消费者和利益相关者为目标，实现更健康的生态环境实践。

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Edible oil consumption in Puducherry: A sequential exploratory mixed methods study

Background

Among dietary factors that influences non-communicable diseases, edible oils (EO) play a crucial role due to the types of fat they contain, as well as the methods of processing, storage, and cooking practices. Therefore, this study aimed to explore the factors influencing household choices of EOs and cooking practices, and to determine the quantity and patterns of EO consumption among households in Puducherry, South India.

Methods

A sequential exploratory mixed-methods study was conducted between February 2023 and March 2024 in Puducherry. The qualitative phase included key-informant and in-depth interviews with subject experts, EO shop dealers, and eligible adults responsible for household cooking. Data saturation was achieved after five IDIs and five KIIs. The quantitative phase involved a structured questionnaire and a 24-h dietary recall administered to 205 adults, selected using multi-stage cluster sampling. Intake analysis was done with DietSoft software.

Results

The qualitative analysis identified five major themes: consumer behaviour and preferences, cooking practices and oil usage, sourcing and storage, industry practices, and strategies for promoting healthy EO consumption. About 72.4 % of participants were female, with a mean age of 46.1 years. Groundnut oil (56.7 %) and sunflower oil (52.8 %) were the commonly used oils. Most of the participants (61.2 %) bought oil from supermarkets and stored it in plastic containers (42.1 %). The mean (SD) of total energy intake was 2230.6 kcal (461.9), with 33.0 % (10.8 %) of energy from fat. Saturated fat intake was within safe limits, while polyunsaturated fat intake was below recommendations.

Conclusions

This study highlights the diverse factors influencing EO consumption patterns and cooking practices. A multi-pronged approach is necessary to targeting consumers as well as stakeholder for enabling healthier EO practices.

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来源期刊

Clinical Epidemiology and Global Health PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH-

CiteScore

4.60

自引率

7.70%

发文量

218

审稿时长

66 days

期刊介绍： Clinical Epidemiology and Global Health (CEGH) is a multidisciplinary journal and it is published four times (March, June, September, December) a year. The mandate of CEGH is to promote articles on clinical epidemiology with focus on developing countries in the context of global health. We also accept articles from other countries. It publishes original research work across all disciplines of medicine and allied sciences, related to clinical epidemiology and global health. The journal publishes Original articles, Review articles, Evidence Summaries, Letters to the Editor. All articles published in CEGH are peer-reviewed and published online for immediate access and citation.