title: Fat content of chips, quality of frying fat and deep-frying practices in New Zealand fast food outlets.
abstract: OBJECTIVE
  To collect baseline data on the fat content of hot chips, quality (degradation) of cooking fat, deep-frying practices and related attitudes in fast food outlets in New Zealand. To identify the key determinants of the fat content of chips and quality of cooking fat.
  
  
  METHODS
  A nationally representative sample of fast food outlets (n=150, response rate 80%) was surveyed between September 1998 and March 1999. Data collected included a questionnaire, observation of cooking practices and analysis of cooked chips and frying fat.
  
  
  RESULTS
  Only 8% of independent operators had formal training in deep frying practices compared with 93% of chain operators. There was a wide range of fat content of chips (5%-20%, mean 11.5%). The use of thinner chips, crinkle cut chips and lower fryer fat temperature were associated with higher chip fat content. Eighty-nine per cent of chain outlets used 6-10 mm chips compared with 83% of independent outlets that used chips > or = 12 mm. A wide range of frying temperatures was recorded (136-233 degrees C) with 58% of outlets frying outside the reference range (175-190 degrees C). As indices of fat degradation, fat acid and polar compound values above the recommended levels occurred in 54% and 5% of outlets respectively. Operators seemed willing to learn more about best practice techniques, with lack of knowledge being the main barrier to change.
  
  
  CONCLUSIONS
  Deep frying practices could be improved through operator training and certification options. Even a small decrease in the mean fat content of chips would reduce the obesogenic impact of this popular food.
authors.affiliation: Department of Community Health, University of Auckland, New Zealand.
authors.forename: Judith
authors.initials: J
authors.lastname: Morley-John
authors.forename: Boyd A
authors.initials: BA
authors.lastname: Swinburn
authors.forename: Patricia A
authors.initials: PA
authors.lastname: Metcalf
authors.forename: Fezeela
authors.initials: F
authors.lastname: Raza
mesh_terms: D003296:Cooking / Q000379:methods*; D003625:Data Collection; D004041:Dietary Fats / Q000008:administration & dosage / Q000032:analysis*; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D009520:New Zealand / Q000453:epidemiology; D009765:Obesity / Q000453:epidemiology; D012147:Restaurants / Q000706:statistics & numerical data*; D011198:Solanum tuberosum / Q000737:chemistry*
chemical_list: D004041:Dietary Fats