Level of knowledge and practice of deep fried food consumers in Kajang regarding the usage of repeatedly heated cooking oil

Abd Aziz, Ummi Aqilah (2019) Level of knowledge and practice of deep fried food consumers in Kajang regarding the usage of repeatedly heated cooking oil. [Project Paper] (Submitted)

Text lp FPSK4 2019 22.pdf Download (29MB)

Abstract

Introduction: Currently, the consumers in Malaysia prefer to consume fried foods due to their tastes, appearances, texture, easy availability and low cost. Repeatedly heated cooking oil was regularly used and practiced in food preparation among Malaysian to cut cost and save their 1noney. This cooking method may generate the oil that is more prone to lipid peroxidation product ion which is able to bring harm to human health. The consumption of repeatedly heated cooking oil 1night increase the risk of developing cancer, atherosclerosis and influence the body's ability to absorb vitamins. Objectives: Therefore, it is interesting to 1neasure the level of knowledge and practice of deep-fried food consumers regarding the usage of repeatedly heated cooking oil as well as to determine association the level of knowledge and practice with socio demographic information. Methodology: This cross-sectional study involved convenience sa1npling of 121 respondents at 8 night market in Kajang and Bandar Baru Bangi on February 2019. A questionnaire was used to obtain information from respondents by face-to-face interview. The data obtained were socio demographic information, knowledge and practice on usage of repeatedly heated cooking oil and knowledge of peroxide. The scores were calculated based on the correct answer for knowledge and practice. All data were analysed using SPSS version 22. Result: Majority of respondents had high (60%) level of knowledge regarding this issue. Most respondents (88%) did not agree that usage of repeatedly heated cooking oil is a good practice. Despite that, majority of respondents had only medium ( 44%) level of practice regarding the usage of repeatedly heated cooking oil. Most respondents (70%) admitted that they used cooking oil repeatedly. There was a positive but weak significant correlation between practice and age (r= 0.195, p=0.032). There was also significant relationship between levels of knowledge with their practice (r=0.187, p=0.04). Meanwhile, there was a significant association between practice and gender which showed more female have good practice compared to male (x2=10.937, p=0.004). For further analysis, there was significant regression between genders with the level of practice. Conclusion: Even though, the level of knowledge was high, most of the respondent did not apply their knowledge towards good practice of repeatedly heated cooking oil usage. Therefore, the awareness regarding the usage of repeatedly heated cooking oil need to be increased. More public education campaign regarding this unhealthy practice should be plan and implemented, which might help to improve the health status of the general population. Keyword: Night market, Repeatedly Heated Cooking Oil, Consumers, Knowledge and Practice

Item Type:	Project Paper
Subjects:	R Medicine > RA Public aspects of medicine
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	18 Mar 2026 04:44
Last Modified:	18 Mar 2026 04:44
URI:	http://psaspb.upm.edu.my/id/eprint/2777

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