Adopting healthier cooking oils: Findings from a qualitative study among independent food outlets in a rural district in Australia.

Abstract

This study explored key factors that motivated independent food outlets to voluntarily adopt healthier cooking oils following a health promotion intervention. Sixteen food outlet managers from the Cessnock Local Government Area (LGA) participated in semi-structured interviews and a brief questionnaire which explored factors determining what cooking oils they use in preparing deep-fried foods. Interviews were analysed thematically and closed responses to survey questions using descriptive statistics. Four main reasons emerged around decisions relating to oil choice: fry life, cost, taste and general health. Health implications, Council advice, competitive price and maintaining a good relationship with the Council were the most frequently reported motivators for swapping to a healthier oil. Behaviour change among food outlet managers to switch cooking oils is influenced by a number of health-related and non-health-related factors. Council Environmental Health Officers (EHOs) can be a catalyst for food outlets to adopt healthier food preparation practices. SO WHAT?: This study highlights the factors which may motivate the switch to healthier oils by independent food outlets. EHOs are critical partners for health promotion initiatives that target the independent food service sector.