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The Safety and Health of Edible Oil in Iran
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F Esfarjani   , A Zargaran , R Roustaei , A Milani Bonab  , G Fadavi , M.R Khoshfetart , SM Hsseini panjaki , F Mohammadi-Nasrabadi * |
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Abstract: (206 Views) |
Backgroun and aims: Unhealthy oil can cause the production of various substances resulting from oxidation and polymerization which can lead to non-communicable diseases. This policy brief was developed with the aim of optimal policymaking in the safety and health of oil, by examining the strengths, weaknesses, opportunities and threats.
Methods: A rapid review of various cross-sectional, qualitative and quantitative studies in the field of oil health and safety was done. Qualitative data have been collected by means of in-depth semi-structured interviews with oil experts and focuse group discussions with women, and quantitative data by sampling the best-selling dishes of restaurants and their waste oil. The analysis of strengths, weaknesses, opportunities and threats (SOWT analysis) was done to analyze and extract appropriate solutions.
Results: The areas of cultivation and import of oilseeds, processing problems in the industry, monitoring, and trust building of consumers were identified from qualitative studies. The profile of fatty acids in waste oils indicates the greater use of soybean oil in the formulation of frying oils used in fast food restaurants. To increase the quality and safety of edible oils, it is necessary to update food safety regulations, effective inspection, continuous monitoring of systems, renovation of laboratory equipment and control over media advertising.
Conclusions: Considering the high level of saturated fatty acids, trans fatty acids and peroxidation indices in oils, it is recommended to modify oil pricing policies, appropriate regulations for the purchase and import of oilseeds and the point of oil disposal in restaurants, labeling of nutrients, especially oil, in restaurant menus and teaching proper cooking methods. |
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| Keywords: Edible oil, safety, Stakeholders, Challenges, Policy, Iran |
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Full-Text [PDF 1102 kb]
(83 Downloads)
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Article type: Brief Policy |
Subject:
Food Science
Received: 2026/05/24 | Accepted: 2026/01/30 | Published: 2026/05/29
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| References |
1. Mohammadi‑Nasrabadi F, Zargaraan A, Salmani Y, Abedi A, Shoaie E, Esfarjani F. Analysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the COVID-19 pandemic: Strengths, weaknesses, opportunities, and threats analysis. ;00: 1-11. Food Sci Nutr. 2021. [ DOI:10.1002/fsn3.2563] 2. Zargaraan A, Mohammadi-Nasrabadi F, Hosseini H, Salmani Y, Bahmaei M, Esfarjani F. Challenges of Edible Oils From Farm to Industry: Views of Stakeholders. Food Nutr Bull. 2019;40(1):99-110. [ DOI:10.1177/0379572118813758] 3. Mohammadi-Nasrabadi F, Zargaraan A, Salmani Y, Esfarjani F. Challenges of Cooking Oils in Fast-Food Restaurants of Iran: Views of Consumers. Int Q Community Health Educ. 2020;40(2):135-41. [ DOI:10.1177/0272684X19862473] 4. Esfarjani F, Khoshtinat K, Zargaraan A, Mohammadi‐Nasrabadi F, Salmani Y, Saghafi Z, et al. Evaluating the rancidity and quality of discarded oils in fast food restaurants. Food Sci Nutr. 2019;7(7):2302-11. [ DOI:10.1002/fsn3.1072] 5. Mohammadi-Nasrabadi F, Alhouei B, Khoshtinat K, Rashidimehr A, Esfarjani F. Fatty Acid Quality in Sunflower and Frying Oils: Implications for Nutritional Health. Journal of Food Quality. 2025;2025(1):10 pages. [ DOI:10.1155/jfq/7018493] 6. Salmani Y, Mohammadi‑Nasrabadi F, Esfarjani F. A mixed‑method study of edible oil waste from farm to table in Iran: SWOT analysis. Journal of Material Cycles and Waste Management. 2021;24:111-12. [ DOI:10.1007/s10163-021-01301-9] 7. Mohammadi‑Nasrabadi F, Hosseini H, Salmani Y, Esfarjani F. Content Analysis of Edible oil TV advertisements, and Consumer Perceptions Regarding these advertisements: a Mixed-Method Study. J Nutrition and Food Processing. 2021;4(1). [ DOI:10.31579/2637-8914/034] 8. Mohammadi-Nasrabadi F, Salmani Y, Banihashemi SM, Roudsari AH, Zargaraan A, Esfarjani F. Policy challenges of food advertisements from the viewpoints of Stakeholders: A qualitative study. Food Sci Nutr. 2020;8:1949-56. [ DOI:10.1002/fsn3.1482] |
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Esfarjani F, Zargaran A, Roustaei R, Milani Bonab A, Fadavi G, Khoshfetart M, et al . The Safety and Health of Edible Oil in Iran. Iranian J Nutr Sci Food Technol 2026; 20 (5) :1-7 URL: http://nsft.sbmu.ac.ir/article-1-4130-en.html
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