Macro partitioning
Consumption of specific edible oils (frying, sunflower, olive) with fatty acid profiles within standard ranges is associated with a reduction in household oil intake, which may help reduce the risk of chronic diseases.
To support heart health, consider reducing your overall intake of cooking oils, particularly frying, sunflower, and olive oils, which are commonly consumed. Ensure the brands you choose have fatty acid profiles that meet national standards, as some brands may have non-compliant levels of saturated or specific fatty acids. Reading labels can help you make informed choices, although many consumers find this difficult.
Liquid, solid and frying oils consumption among studied population decrease than the last year, which can be helpful to reduce the risk of chronic diseases. The fatty acids profiles of the most common consumed brands were in the standard range.
Why this rating
Cross-sectional observational study with self-reported consumption data; establishes association but not causation.
Source
Edible Oils Consumption and the Fatty Acids Profile of the Most Common Consumed Brands in Shiraz, Iran
Erfaneh Aalipanah · Indian Journal of Forensic Medicine & Toxicology · 2021
DOI 10.37506/ijfmt.v15i1.13554
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