Zhongguo shipin weisheng zazhi (Jun 2023)

The status of cooking oil consumption among Chinese adults aged from 18 to 59 during 2017 and 2020

  • ZHAO Fanglei,
  • ZHANG Tongwei,
  • PAN Feng,
  • LI Jianwen,
  • MAO Weifeng

DOI
https://doi.org/10.13590/j.cjfh.2023.06.018
Journal volume & issue
Vol. 35, no. 6
pp. 909 – 914

Abstract

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ObjectiveTo analyze the status of cooking oil consumption among Chinese adults aged from 18 to 59 in 23 provinces （autonomous regions and municipalities） during 2017 and 2020.MethodsThe data were obtained from the Chinese residents’ food consumption survey conducted by the China National Center for Food Safety Risk Assessment in 2017 and 2020， using a multi-stage stratified cluster sampling method proportional to the population. In this study， adults aged from 18 to 59， who participated in the household condiments weighing survey， were selected. Household cooking oil data and individual total number of diners were obtained by weighing accounting method， allocated to individuals according to the ratio of energy intake of household members， and evaluated by the recommended consumption of 25-30 g/d for adults in the Dietary Guidelines for Chinese Residents. According to the fatty acid content in the Chinese Food Composition Table （6th edition）， the fatty acid content in cooking oil was calculated by combining the consumption of different cooking oil.ResultsThe average consumption of cooking oil by Chinese adults aged from 18 to 59 was 36.23 g/d， vegetable oil was 33.99 g/d， animal oil was 2.17 g/d， and mixed oil was 0.08 g/d （animal and plant mixed oil）. There were significant differences in the consumption of cooking oil among different age groups， genders， places of residence， household income levels， educational levels， and regions （P<0.05）. In China， 50.72% of adults aged from 18 to 59 consumed more cooking oil than the maximum recommended intake of 30 g/d. The highest consumption rate of cooking oils was for rapeseed oil， peanut oil， and sesame oil， and the highest consumption was for rapeseed oil， peanut oil， and soybean oil. Fatty acid intake through cooking oil was mainly unsaturated fatty acids.ConclusionThe consumption of cooking oil by Chinese adults aged from 18 to 59 was still at a high level， and more than half consumed too much. Different measures should be taken to reduce the consumption of cooking oil in different groups.

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