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.

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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
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
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
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