Urban Households’ Cooking Oil and Fat Consumption Patterns in Turkey: Quality Vs. Quantity

Akbay, Cuma

doi:10.1007/s11135-006-9029-3

Cited by 9 publications

(6 citation statements)

References 15 publications

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“…The 5% of people that did not fry food in the online survey presented herein is similar with the 6% found by Doxa Market Research 26 and also the 8% by Statista 20 although Akbay 21 found it could be as high as 13.7%. Furthermore, irrespective of the debate on whether olive oil is suitable for frying, or whether it is considered to a speciality product as suggested by Martinez et al, 25 the online survey follows the tendencies noted by Wang et al 36 at least in terms of shallow frying/sautéing.…”

Section: Discussionsupporting

confidence: 87%

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Household cooking oil use and its bearing on fire safety

Spearpoint¹,

Hopkin²

2021

Journal of Fire Sciences

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Cooking oil fires present a reasonable worst-case hazard when considering thermal radiation to occupants close to a kitchen hob/cooktop. Shallow or deep frying, the activity frequency and the oil volume may contribute to the risk. A review of cooking oil use is presented via consumer purchasing habits, studies on the health effects of cooking with oil and statistics related to the disposal of cooking oil waste. An online survey provides further data on current cooking practices. Olive oil, vegetable oil or pure sunflower appear to be the most common types. Results suggest that cooking on a hob occurs 4 times per month for deep frying and 17 times per month for shallow frying. A design value of 250 mL is advocated for all frying activities with a frequency of 11 times per month. Design volumes of 2.5 L and 150 mL are proposed for deep and shallow frying, respectively.

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Section: Discussionsupporting

confidence: 87%

“…In the paper by Akbay, 21 a survey of cooking oil and fat consumption patterns in Turkey has been carried out in which the author noted that the local dietary habits have been changing to a more Westernised life style. In the survey of 18,278 households, 86.3% purchased cooking oil and fat while the other 13.7% did not.…”

Section: Previous Studiesmentioning

confidence: 99%

Household cooking oil use and its bearing on fire safety

Spearpoint¹,

Hopkin²

2021

Journal of Fire Sciences

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“…When the benefits of olive oil are examined; it is known to be effective in the prevention of cardiovascular, hypertension, cancer, digestive system and nervous system diseases and has cell retention and aging retarding effects [22,23]. Up to now a lot of survey studies have been conducted about edible vegetable oils, olive oil, animal fat consumption habits and buying attitudes of individuals [4,[24][25][26][27][28][29][30][31][32][33][34][35][36][37][38]. However, to the best of our knowledge, no study has been carried out to examine consumers awareness about the effects of edible vegetable and animal fats on human health.…”

Section: Nov Tech Nutri Food Scimentioning

confidence: 99%

Untitled

2020

NTNF

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The aim of this study is to identify the predictors of edible oil and fat consumption. A questionnaire to evaluate the attitude of consumers toward various edible oils and fats was administered to 300 individuals in Manisa. Twenty six percent of participants reported olive oil is the healthiest edible oil. Most of the participants believed that consumption of oils does not lead to health risk if it is not consumed too much. Margarine was reported as the most cholesterol containing item. Fats were associated with health concerns by majority of participants. Seventy six percent of participants believed that there was a relationship between oil and fat consumption and cardiovascular diseases. The findings of this study suggest that Turkish consumers hold positive attitudes towards edible oils such as olive oil and other vegetable oils. On the other hand, they are aware of the health risks linked to fat consumption.

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“…Tüketicilerin zeytinyağı talebi ve bunu etkileyen faktörlere yönelik literatürde birçok çalışma bulunmaktadır (Lazaridis, 2004;Tiryaki ve Akbay, 2005;Akbay, 2007;Tiryaki, 2008 ;Tunalıoğlu ve ark., 2012;Bernabéu and Díaz, 2016 ;Capogna and Gomez, 2016;Cömert, Adıyaman ve Özkaya, 2012;Erbaş ve Artukoğlu,2016). Bu çalışmalarda genellikle hane halkı bütçe verileri başta olmak üzere, tüketicilerin özelliklerine göre oluşturulan gruplar bazında zeytinyağı tercihleri ve etkili faktörler incelenmeye çalışılmıştır.…”

Section: Introductionunclassified

Zeytinyağında Tüketici Tercihleri Üzerine Bir Araştırma: İzmir İli Dikili İlçesi Örneği

Ağır

Boran²,

Özden

et al. 2018

Ege Üniversitesi Ziraat Fakültesi Dergisi

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Zeytin bitkisinin Akdeniz ve benzeri iklime sahip bölgelerde yetişiyor olması zeytinyağı üretiminde ve tüketiminde belirli bölgelerin öne çıkması sonucunu doğurmaktadır. Bu çalışmada önemli miktarda zeytin ve zeytinyağı üretiminin yapıldığı İzmir ili Dikili ilçesinde farklı sosyo-ekonomik özellikler gösteren dört mahallede yaşayan tüketicilerin zeytinyağı tüketim tercihleri incelenmiştir. Çalışmanın amacı, tüketicilerin zeytinyağı tüketimlerini hem gelir gruplarına hem de yaşadıkları mahallelere göre ortaya koymak ve bazı sosyal özellikler açısından zeytinyağı tüketimi ile ilgili eğilimlerini belirlemeye çalışmaktır. Materyal ve Metot: Çalişmada oransal örnekleme formülünden yararlanarak tespit edilen 123 tüketiciyle yüz yüze görüşmeler gerçekleştirilmiştir. Veriler basit istatistiksel yöntemlerle analiz edilmiştir. Bulgular: İzmir ili Dikili ilçesinde tüketicilerin zeytinyağı tüketimlerinin ve zeytinyağı tüketim davranışlarının incelendiği bu araştırmada gelire ve yaşam standartlarına göre zeytinyağı kullanım sıklığının farklılıklar gösterdiği, zeytin üretiminin yaygınlığı ve yöresel yemek kültürü, alışkanlık gibi unsurların zeytinyağı tüketimine doğrudan etkisi olduğu tespit edilmiştir. Sonuç: Tüketimi arttırmaya yönelik politikalarda tüketicilerin gelirleri, bilinç düzeyleri ve yemek kültürleri gibi faktörlerinde dikkate alınması gerekmektedir. Ayrıca farklı sosyo-ekonomik ve kültürel özelliklere sahip bölgelerde zeytinyağı tüketimine yönelik yapılacak çalışmaların sayısının artması, karar vericilere politika oluşturma konusunda yardımcı olabilecektir.

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Urban Households’ Cooking Oil and Fat Consumption Patterns in Turkey: Quality Vs. Quantity

Abstract: cooking oil, fats, olive oil, consumption, quality adjusted price, AIDS model, Turkey,

Cited by 9 publications

References 15 publications

Household cooking oil use and its bearing on fire safety

Household cooking oil use and its bearing on fire safety

Untitled

Zeytinyağında Tüketici Tercihleri Üzerine Bir Araştırma: İzmir İli Dikili İlçesi Örneği

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