Volume 13, Issue 4 (1-2018)
J Health Syst Res 2018, 13(4): 399-404 |
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Nafez A H, Darsanj A, Yarmohammadi A, Yarmohammadi H, Khodadadian B, Sohrabi Y. Evaluation of Peroxide Amount in the Consumed Oil Used in the Fast Food Shops of Kermanshah City, Iran, in the Year 2016. J Health Syst Res 2018; 13 (4) :399-404
URL: http://hsr.mui.ac.ir/article-1-989-en.html
URL: http://hsr.mui.ac.ir/article-1-989-en.html
Amir Hossein Nafez1 
, Afshin Darsanj2 , Ayub Yarmohammadi3 , Hamed Yarmohammadi2 , Bahman Khodadadian4 , Younes Sohrabi2
, Afshin Darsanj2 , Ayub Yarmohammadi3 , Hamed Yarmohammadi2 , Bahman Khodadadian4 , Younes Sohrabi2
1- - Assistant Professor, Department of Environmental Health Engineering, School of Public Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
2- Student, Student Research Committee AND Department of Environmental Health Engineering, School of Public Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
3- Department of Food Science and Technology, School of Public Health, Isfahan University of Medical Sciences, Isfahan, Iran
4- Department of Environmental Health Engineering, Kermanshah Health Center, Kermanshah University of Medical Sciences, Kermanshah, Iran
2- Student, Student Research Committee AND Department of Environmental Health Engineering, School of Public Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
3- Department of Food Science and Technology, School of Public Health, Isfahan University of Medical Sciences, Isfahan, Iran
4- Department of Environmental Health Engineering, Kermanshah Health Center, Kermanshah University of Medical Sciences, Kermanshah, Iran
Abstract: (1495 Views)
Background: Increasing consumption of fast foods such as sandwiches, burgers, etc. among adolescents and young people as well as the cooking method of fast foods which is mostly in the frying form, and the high frying oil endanger the consumer health due to the hydrolysis, oxidation, and polymerization of the edible oil. The aim of this study was to assess the amount of peroxide in delicatessen oils used in the fast food shops of Kermanshah City, Iran, in the year 2016.Methods: In this cross-sectional study, according to the No. 493 standard of Iranian Institute of Standards and Industrial Research, 81 samples of edible oils were collected from the fast food shops of Kermanshah City. The samples were then transferred to the laboratory, and their peroxide value measured according to standard No. 4179; the obtained values were assessed.Findings: From a total of 81 samples, 59% (48 samples) were usable at the standard level, and 41% (33 samples) useless and higher than the standard level. Moreover, the minimum and maximum oxidation numbers were 0 and 29, respectively.Conclusion: Considering that the peroxide amount was exceed the recommended limit almost in half of the tested edible oils, consequently, additional monitoring, increasing the consumers’ awareness, and health training courses for workers in this sector seem to be necessary.
Type of Study: Research |
Subject:
education health and promotion
Received: 2020/07/16 | Accepted: 2018/01/15 | Published: 2018/01/15
Received: 2020/07/16 | Accepted: 2018/01/15 | Published: 2018/01/15
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