Originally published November 7 2005
New Zealand study forces the issue of unsafe cooking fats and oils
by Mike Adams, the Health Ranger, NaturalNews Editor
A study published in the Journal of the New Zealand Dietetic Association examines the prevalence of dangerous cooking fats and oils in the New Zealand fast food industry and the ramifications of these practices for the future of public health.
New research, published this week in the Journal of the New Zealand Dietetic Association, shows that the majority of fast food outlets are still frying in unsuitable fats and oils and are contributing to the risk of heart disease in New Zealand.
However the study also notes that the timing is now right for outlets to make changes to improve the situation for New Zealanders, with both international pressure for the use of healthier oils and with new oils on their way.
The study by Judith Morley-John, Leanne Young and Patricia Metcalf, funded by the National Heart Foundation of New Zealand was begun in 1998 and continued over several years.
It looked at 148 independent and chain outlets and was undertaken because of the high consumption of deep fried fast food in New Zealanders' diets.
While several years ago operators may have thought partially hydrogenated plant oils such as some canola products (which contain trans fats) and other oils, such as soybean, were healthier alternatives, research has more recently emerged that they are neither nutritionally desirable nor suited to the high temperatures used in deep frying.
"Opportunities exist to educate the industry about the types of oils that do meet today's nutritional criteria and to advocate for their increased use," says Morley-John.
The Journal of the NZDA is a peer-reviewed scientific publication with the purpose of enhancing dietetic practice within New Zealand.
The October issue also contains articles on the importance of good nutrition for the elderly in New Zealand, evaluation of a consumer food safety campaign and the value of enteral feeding administration guidelines for clinical dietitians.
The NZDA, founded in 1943, is the professional Association for registered dietitians and associated professionals.
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