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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 * |
| , f_mohammadi_2001@yahoo.com |
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Abstract: (40 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 1104 kb]
(22 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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