You are not logged in.

Fat content of chips, quality of frying fat and deep-frying practices in New Zealand fast food outlets

Morley-John, Judith, Swinburn, Boyd, Metcalf, Patricia, Raza, Fezeela and Wright, Heather 2002, Fat content of chips, quality of frying fat and deep-frying practices in New Zealand fast food outlets, Australian and New Zealand journal of public health, vol. 26, no. 2, pp. 101-107, doi: 10.1111/j.1467-842X.2002.tb00900.x.

Attached Files
Name Description MIMEType Size Downloads

Title Fat content of chips, quality of frying fat and deep-frying practices in New Zealand fast food outlets
Author(s) Morley-John, Judith
Swinburn, Boyd
Metcalf, Patricia
Raza, Fezeela
Wright, Heather
Journal name Australian and New Zealand journal of public health
Volume number 26
Issue number 2
Start page 101
End page 107
Publisher Wiley-Blackwell Publishing Asia
Place of publication Canberra, A.C.T.
Publication date 2002-04
ISSN 1326-0200
1753-6405
Summary Objectives: To collect baseline data on the fat content of hot chips, quality (degradation) of cooking fat, deep-frying practices and related attitudes in fast food outlets in New Zealand. To identify the key determinants of the fat content of chips and quality of cooking fat. Methods: A nationally representative sample of fast food outlets (n=150, response rate 80%) was surveyed between September 1998 and March 1999. Data collected included a questionnaire, observation of cooking practices and analysis of cooked chips and frying fat. Results: Only 8% of independent operators had formal training in deep frying practices compared with 93% of chain operators. There was a wide range of fat content of chips (5%-20%, mean 11.5%). The use of thinner chips, crinkle cut chips and lower fryer fat temperature were associated with higher chip fat content. Eighty-nine per cent of chain outlets used 6–10 mm chips compared with 83% of independent outlets that used chips ≥12 mm. A wide range of frying temperatures was recorded (136–233°C) with 58% of outlets frying outside the reference range (175–190°C). As indices of fat degradation, fat acid and polar compound values above the recommended levels occurred in 54% and 5% of outlets respectively. Operators seemed willing to learn more about best practice techniques, with lack of knowledge being the main barrier to change. Conclusions and implications: Deep frying practices could be improved through operator training and certification options. Even a small decrease in the mean fat content of chips would reduce the obesogenic impact of this popular food.
Language eng
DOI 10.1111/j.1467-842X.2002.tb00900.x
Field of Research 111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 970111 Expanding Knowledge in the Medical and Health Sciences
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2002, Wiley-Blackwell Publishing Asia
Persistent URL http://hdl.handle.net/10536/DRO/DU:30009429

Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
Connect to link resolver
 
Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved.

Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 12 times in TR Web of Science
Scopus Citation Count Cited 18 times in Scopus
Google Scholar Search Google Scholar
Access Statistics: 801 Abstract Views, 0 File Downloads  -  Detailed Statistics
Created: Mon, 13 Oct 2008, 16:00:25 EST

Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.