Level of knowledge, attitude and practice of night market food outlet operators in Kuala Lumpur regarding the usage of repeatedly heated cooking oil

Medical Journal of Malaysia

Volumn 67, Issue 1, 2012, Pages 91-101

  Azman, Abdullah ^a   Mohd Shahrul, S ^a   Chan, S X ^a   Noorhazliza, A P ^a   Khairunnisak, M ^a   Nur Azlina, M F ^a   Qodriyah, H M S ^a   Kamisah, Y ^a   Jaarin, K ^a  

^a DEPARTMENT OF PHARMACOLOGY   (Malaysia)

Author keywords

Attitude and practice; Deep frying; Health; Knowledge; Night market food outlet operators; Peroxide Value; Repeatedly heated cooking oil

Indexed keywords

COOKING FAT; OIL; UNCLASSIFIED DRUG;

ADULT; AGED; ARTICLE; ATTITUDE; CROSS-SECTIONAL STUDY; FEMALE; FOOD INDUSTRY; FOOD INTAKE; FOOD SAFETY; HEALTH HAZARD; HEATING; HUMAN; INTERVIEW; KNOWLEDGE; MALE; NORMAL HUMAN; QUESTIONNAIRE;

COOKING; CROSS-SECTIONAL STUDIES; FOOD SAFETY; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; HOT TEMPERATURE; HUMANS; OILS; QUESTIONNAIRES;

EID: 84859404811     PISSN: 03005283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (48)

1. Phiri G, Mumba P, Mangwera A. The quality of cooking oil used in informal food processing in Malawi: a preliminary study. Int J Consum Stud 2006; 30: 526-32.
2. Stevenson SG, Vaisey-Genser M, Eskin NAM. Quality control in the use of deep frying oils. J Am Oil Chem Soc 1984; 61: 1102-8.
3. Lapointe A, Couillard C, Lemieux S. Effects of dietary factors on oxidation of low-density lipoprotein particles. J Nutr Biochem 2006; 17(10): 645-58.
4. Soriguer F, Rojo-Martinez G, Dobarganes MC et al. Hypertension is related to the degradation of dietary frying oils. Am J Clin Nutr 2003; 78: 1092-7.
5. Williams MJ, Sutherland WH, McCormick MP, de Jong SA, Walker RJ, Wilkins GT. Impaired endothelial function following a meal rich in used cooking fat. J Am Coll Cardiol 1999; 33(4): 1050-5.
6. Garrido-Polonio C, Garcia-Linares MC, Garcia-Arias MT, Lopez-Varela S, Garcia-Fernandez MC, Terpstra AH, Sanchez-Muniz FJ. Thermally oxidised sunflower-seed oil increases liver and serum peroxidation and modifies lipoprotein composition in rats. Br J Nutr 2004; 92(2): 257-65.
7. Hageman G, Kikken R, Ten Hoor F, Kleinjans J. Assessment of mutagenic activity of repeatedly used deep-frying fats. Mutat Res 1988; 204(4): 593-604.
8. Kitts DD. Toxicity and safety of fats and oil. In: Hui YH (ed). Baileys industrial oil and fat products. New York: Wiley-Interscience, 1996.
9. Yang CM, Grey AA, Archer MC, Bruce WR. Rapid quantitation of thermal oxidation products in fats and oils by 1H-NMR spectroscopy. Nutr Cancer 1998; 30(1): 64-8.
10. Siti KA, Srijit D, Ima NS, Nor AU, Kamsiah J. Consumption of Repeatedly heated soy oil increases the serum parameter related to artherosclerosis in overiectomized rats. Tohoku J Exp Med 2008; 215: 219-26.
11. Leong XF, Aishah A, Nor Aini U, Das S, Jaarin K. Heated palm oil causes rise in blood pressure and cardiac changes in heart muscle in experimental rats. Arch Med Res 2008; 39(6): 567-72.
12. Leong XF, Mustafa MR, Das S, Jaarin K. Association of elevated blood pressure and impaired vasorelaxation in experimental Sprague-Dawley rats fed with heated vegetable oil. Lipids Health Dis 2010; 9: 66.
13. Blumenthal MM, Stier RF. Optimization of deep-fat frying operations. Trends Food Sci Technol 1991; June: 144-8.
14. Tyagi VK, Vasishtha AK. Changes in the characteristics and composition of oils during deep-fat frying. J Am Oil Chem Soc 1996; 73: 499-506.
15. Clark WL, Serbia GW. Safety aspects of frying fats and oils. Food Technol 1991; 45: 84-9.
16. Chung J, Lee J, Choe E. Oxidative stability of soybean and sesame oil mixture during frying of flour dough. J Food Sci 2004; 69: 574-8.
17. Morley-John J, Swinburn BA, Metcalf PA, Raza F. Fat content of chips, quality of frying fat and deep-frying practices in New Zealand fast food outlets. Aust N Z J Public Health 2002; 26(2): 101-6.
18. American Oil Chemists' Society (AOCS). Official methods and recommended practices of the AOCS (4th ed.) Champaign (Illinois): AOCS Press, 2003.
19. Matthaus B. Utilization of high-oleic rapeseed oil for deep-fat frying of French fries compared to other commonly used edible oils. European Journal of Lipid Science and Technology 2006; 108(3): 200-11.
20. Gotoh N, Wada S. The importance of peroxide value in assessing food quality and food safety. Journal of the American Oil Chemists Society 2006; 83(5): 473-4.
21. Kubow S. Routes of formation and toxic consequences of lipid oxidation products in foods. Free Radic Biol Med 1992; 12(1): 63-81.
22. Esterbauer H, Zollner H, Schaur RJ. Hydroxyalkenals: Cytotoxic products of lipid peroxidation. ISI At Sci Biochem 1988; 1: 311-5.
23. Kanazawa K, Ashida H. Dietary hydroperoxides of linoleic acid decompose to aldehydes in stomach before being absorbed into the body. Biochim Biophys Acta 1998; 1393(2-3): 349-61.
24. Dean RT, Thomas SM, Garner A. Free-radical-mediated fragmentation of monoamine oxidase in the mitochondrial membrane. Roles for lipid radicals. Biochem J 1986; 240(2): 489-94.
25. Basiron Y. Palm oil production through sustainable plantations. Eur J Lipid Sci Technol 2007; 109: 289-95.
26. Klurfeld DM. Tropical oil turmoil. J Am Coll Nutr 1991; 10(6): 575-6.
27. Colon-Ramos U, Kabagambe EK, Baylin A, Ascherio A, Campos H, Peterson KE. Socio-economic status and health awareness are associated with choice of cooking oil in Costa Rica. Public Health Nutr 2007; 10(11): 1214-22.
28. Oh E. Branding Malaysian palm oil. The Star (Malaysia) StarBizWeek 2009; Jul 4: 18(col1).
29. Ching OT. Palm oil: A big fat lie, despite all the research. The New Sunday Times (Malaysia) 2009; Nov 1: 32(col 1).
30. Reeves JB, Weihrauch JL. Agriculture Handbook No 8-4: Composition of Foods. Washington DC: US Dept of Agriculture, Science and Education Administration, 1979.
31. Regnstrom J, Nilsson J, Tornvall P, Landou C, Hamsten A. Susceptibility to low-density lipoprotein oxidation and coronary atherosclerosis in man. Lancet 1992; 339(8803): 1183-6.
32. Grootveld M, Atherton MD, Sheerin AN et al. In vivo absorption, metabolism, and urinary excretion of alpha, beta-unsaturated aldehydes in experimental animals. Relevance to the development of cardiovascular diseases by the dietary ingestion of thermally stressed polyunsaturate-rich culinary oils. J Clin Invest 1998; 101(6): 1210-8.
33. Andrikopoulos NK, Dedoussis GV, Falirea A, Kalogeropoulos N, Hatzinikola HS. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes. Int J Food Sci Nutr 2002; 53(4): 351-63.
34. Goh SH, Choo YM, Ong SH. Minor constituents of palm oil. J Am Oil Chem Soc 1985; 62: 237-40.
35. Kamat JP, Sarma HD, Devasagayam TP, Nesaretnam K, Basiron Y. Tocotrienols from palm oil as effective inhibitors of protein oxidation and lipid peroxidation in rat liver microsomes. Mol Cell Biochem 1997; 170(1-2): 131-7.
36. Serbinova E, Kagan V, Han D, Packer L. Free radical recycling and intramembrane mobility in the antioxidant properties of alpha-tocopherol and alpha-tocotrienol. Free Radic Biol Med 1991; 10(5): 263-75.
37. Shuid AN, Chuan H, Mohamed N, Jaarin K, Fong YS, Soelaiman IN (2007) Recycled palm oil is better than soy oil in maintaining bone properties in a menopausal syndrome model of ovariectomized rat. Asia Pac J Clin Nutr 2007; 16(3): 393-402.
38. Firestone D. Worldwide regulation of frying fats and oils. Inform 1993; 4(12): 1366-71.
39. Howitz W (ed). Methods 922.06 and 984.25. Official Methods of Analysis (16th ed). Gaithersburg (Maryland): Association of Analytical Communities, 1995.
40. Ufheil G, Escher F. Dynamics of oil uptake during deep-fat frying of potato slices. Lebensmittel-Wissenschaft Technologie 1996; 29(7): 640-644.
41. Blumenthal MM. A new look at the chemistry and physics of deep-fat frying. Food Tech 1991; Feb: 68-71.
42. Berger KG. The Use of Palm Oil in Frying (Frying Oil Series). Selangor: Malaysian Palm Oil Promotion Council, 2005.
43. Saad B, Wai WT, Lim BP, Saleh MI. Flow Injection Determination of Peroxide Value in Edible Oils Using Triiodide Detector. Analytica Chimica Acta 2006; 565: 261-70.
44. Gotoh N, Watanabe H, Osato R, Inagaki K, Iwasawa A, Wada S. Novel approach on the risk assessment of oxidized fats and oils for perspectives of food safety and quality. I. Oxidized fats and oils induces neurotoxicity relating pica behavior and hypoactivity. Food Chem Toxicol 2006; 44(4): 493-8.
45. Inagaki N. Regarding Food Poisoning Caused by Instant Noodle. Food Sanit Res Jpn 1966; 16: 370-9.
46. Choe E, Min DB. Chemistry of deep-fat frying oils. J Food Sci 2007; 72(5): R77-86.
47. Artman NR. The chemical and biological properties of heated and oxidized fats. Adv Lipid Res 1969; 7: 245-330.
48. Totani N, Ohno C, Yamaguchi A. Is the Frying Oil in Deep-Fried Foods Safe? J Oleo Sci 2006; 55(9): 449-56.