The purpose of this study was to explore Tehranian women’s perceptions about the quality and safety of cooking oils in fast-food restaurants and their behavior toward these challenges in 2018. A qualitative study with eight focus group discussions was conducted among 82 women using content analysis and constant comparison methods. Three categories emerged with 4 themes and 27 subthemes: (a) high usage of frying foods, (b) fast-food restaurants, and (c) building community trust. The majority of women had desirable knowledge about the disadvantages of cooking oils used in fast-food restaurants. The participants mentioned that the most challenging problem of fast-food restaurants was the reused cooking oils. Therefore, the health policy-makers should consider to develop a guideline for improving the cooking oils’ quality and safety in fast-food restaurants. It is recommended that the restaurant inspection system should be examined to identify appropriate ways of ensuring food safety.
MohammadiMHajebPSeyyedianR, et al.
Evaluation of oxidative quality parameters in imported edible oils in Iran. Br Food J2013;
115: 789–795.
2.
BowmanSAVinyardBT.Fast food consumption of US adults: impact on energy and nutrient intakes and overweight status. J Am Coll Nutr2004;
23: 163–168.
3.
NiemeierHMRaynorHALloyd-RichardsonEE, et al.
Fast food consumption and breakfast skipping: predictors of weight gain from adolescence to adulthood in a nationally representative sample. J Adolesc Health2006;
39: 842–849.
4.
MOHME. Office of Nutrition Improvement Society, Department of Health, Ministry of Health, Education and Training Medicine, Iran, nutrition@behdasht.gov.ir (accessed 25 August 2017).
5.
BahadoranZMirmiranPGolzarandM, et al.
Fast food consumption in Iranian adults; dietary intake and cardiovascular risk factors: Tehran Lipid and Glucose Study. Arch Iran Med2012;
15: 346–2.
6.
KelishadiRSadriGTavasoliAA, et al.
Cumulative prevalence of risk factors for atherosclerotic cardiovascular diseases in Iranian adolescents: IHHP-HHPC. J Pediatr (Rio J)2005;
81: 447–453.
7.
KelishadiRArdalanGGheiratmandR, et al.
Blood pressure and its influencing factors in a national representative sample of Iranian children and adolescents: the CASPIAN Study. Eur J Cardiovasc Prev Rehabil2006;
13: 956–963.
8.
AgheliLEmamgholipourS.Analyzing fast food consumption among Iranian urban households. Int Rev Manag Market2016;
6: 205–212.
9.
GhobadiSAkhlaghiMMohammadianF, et al.
The effects of heated oils used in fast food restaurants on metabolic, inflammatory and oxidative stress markers, blood pressure, and liver histology in Sprague-Dawley rats. Iran Red Crescent Med J2018;
20: e59696.
10.
BakoueiSBakoueiFOmidvarS, et al.
Health-promoting behaviors and their predictors in Iranian women of reproductive age: a cross-sectional study. Int Q Community Health Educ2017;
38: 3–8.
11.
AhmadipourHKiarashG.Promoting healthy lifestyles for women in Kerman, Iran: a population-based study. Women’s Health Bull2016;
3: e33612.
12.
FrancisDKVan den BroeckJYoungerN, et al.
Fast-food and sweetened beverage consumption: association with overweight and high waist circumference in adolescents. Public Health Nutr2009;
12: 1106–1114.
13.
SatiaJAGalankoJASiega-RizAM.Eating at fast-food restaurants is associated with dietary intake, demographic, psychosocial and behavioural factors among African Americans in North Carolina. Public Health Nutr2004;
7: 1089–1096.
14.
FarrokhzadehHGhorbaniEHashemiH, et al.
Measurement of used oil rancidity indexes in the confectioneries and food shops. Int J Env Health Eng2013;
2: 1–4.
15.
HassanzadazarHGhayurdoostFAminzareM, et al.
Monitoring of edible oils quality in restaurants and fast food centers using peroxide and acid values. J Chem Health Risks2018;
8: 209–216.
16.
PopeCMaysN.Qualitative research in health care.
Hoboken:
John Wiley & Sons, 2013.
17.
KruegerRA.Focus groups: a practical guide for applied research.
London:
Sage, 2009.
18.
Statistical Center of Iran, Household Expenditure and Income Statistics 2016, www.amar.org.ir (2016, accessed 11 May 2018).
19.
GuestGBunceAJohnsonL.How many interviews are enough? An experiment with data saturation and variability. Field Methods2006;
18: 59–82.
20.
MooreLVDiez RouxAVNettletonJA, et al.
Fast-food consumption, diet quality, and neighborhood exposure to fast food: the multi-ethnic study of atherosclerosis. Am J Epidemiol2009;
170: 29–36.
21.
ZargaraanAMohammadi-NasrabadiFHosseiniH, et al.
Challenges of edible oils from farm to industry: views of stakeholders. Food Nutr Bull2019;
40: 99–110.
22.
CarterNBryant-LukosiusDDiCensoA, et al.
The use of triangulation in qualitative research.Oncol Nurs Forum2014;
41: 545–547.
23.
GolafshaniN.Understanding reliability and validity in qualitative research. Qual Rep2003;
8: 597–606.
24.
RudolphTKRuemplerKSchwedhelmE, et al.
Acute effects of various fast-food meals on vascular function and cardiovascular disease risk markers: the Hamburg Burger Trial. Am J Clin Nutr2007;
86: 334–340.
25.
JanynaMDLawrenceCARobertWJ, et al.
Relationship of attitudes toward fast food and frequency of fast‐food intake in adults. Obesity (Silver Spring)2009;
17: 1164–1170.
26.
GoyalASinghN.Consumer perception about fast food in India: an exploratory study. Br Food J2007;
109: 182–195.
27.
ElbelBGyamfiJKershR.Child and adolescent fast-food choice and the influence of calorie labeling: a natural experiment. Int J Obes2011;
35: 493–2.
ZhangYDubeMMcLeanD, et al.
Biodiesel production from waste cooking oil: 1. Process design and technological assessment. Bioresour Technol2003;
89: 1–16.
31.
ThomasLMillsJE.Consumer knowledge and expectations of restaurant menus and their governing legislation: a qualitative assessment. J Foodserv2006;
17: 6–22.
32.
ChenMF.Consumer trust in food safety—a multidisciplinary approach and empirical evidence from Taiwan. Risk Anal2008;
28: 1553–1569.
33.
DjazayeryAJazayeryS.Fats and fatty acids in nutrition of the Iranian people. In De MeesterFWatsonRR (eds) Wild-type food in health promotion and disease prevention.
New Jersey:
Humana Press, 2008, pp. 499–514.
34.
HarrisJLBarghJA.Television viewing and unhealthy diet: implications for children and media interventions. Health Commun2009;
24: 660–673.
35.
MassaSTestaS.A knowledge management approach to organizational competitive advantage: evidence from the food sector. Eur Manag J2009;
27: 129–141.
