Volume 5, Issue 1 (February 2026)
Health Science Monitor 2026, 5(1): 62-69 |
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Shashidhara A, Avverahally Ravi M, Channaveeradevaru C. Knowledge, Attitude, and Practice of Cooking Oil Consumption Among Men and Women Aged 30-60 years in Urban Bengaluru. Health Science Monitor 2026; 5 (1) :62-69
URL: http://hsm.umsu.ac.ir/article-1-289-en.html
URL: http://hsm.umsu.ac.ir/article-1-289-en.html
Rajarajeswari Medical College and Hospital, Dr. M.G.R. Educational and Research Institute, Bengaluru, Karnataka, India
Abstract: (35 Views)
Objectives To assess the knowledge, attitude, and practices regarding cooking oil consumption among adults aged 30–60 years in urban Bengaluru, along with their sociodemographic details.
Methods This hospital-based cross-sectional study was conducted among 334 participants aged 30–60 years attending a tertiary care hospital in urban Bengaluru. Participants were selected using a convenience sampling technique. Data were collected between June 2024 and August 2024 using a pre-tested, semi-structured questionnaire administered through face-to-face interviews. Data on sociodemographic factors, types and quantities of oils used, and knowledge, attitude, and practices regarding cooking oil consumption were collected and analyzed using descriptive and analytical tests in SPSS version 24.
Results The majority of participants (n = 163, 49%) were between the ages of 51 and 60 years (age range: 30–60 years). The most widely used oils were sunflower oil (n = 227, 68%) and ghee (n = 205, 61%). More than half of the study participants (n = 192, 57%) used 500 mL to 1 L of oil per person per month, and 257 participants (77%) used 100–500 mL of butter or ghee per person per month. Only 48.5% (n = 162) of respondents read oil labels. Awareness of oil-related diseases was limited, with 40.4% (n = 135) recognizing heart disease as a risk. Health benefits, taste, and price were major influences on the choice of oil consumption.
Conclusion This study highlights that despite high educational and socioeconomic status, the consumption of refined oils, ghee, and butter remains prevalent among the study population. While most participants demonstrated a positive attitude toward healthy oils and reasonable awareness of cardiovascular risks, gaps persist in label-reading practices and comprehensive knowledge of the health consequences of excessive oil intake. These findings underscore the need for targeted nutrition education focusing on informed oil choices and practical dietary behavior change.
Methods This hospital-based cross-sectional study was conducted among 334 participants aged 30–60 years attending a tertiary care hospital in urban Bengaluru. Participants were selected using a convenience sampling technique. Data were collected between June 2024 and August 2024 using a pre-tested, semi-structured questionnaire administered through face-to-face interviews. Data on sociodemographic factors, types and quantities of oils used, and knowledge, attitude, and practices regarding cooking oil consumption were collected and analyzed using descriptive and analytical tests in SPSS version 24.
Results The majority of participants (n = 163, 49%) were between the ages of 51 and 60 years (age range: 30–60 years). The most widely used oils were sunflower oil (n = 227, 68%) and ghee (n = 205, 61%). More than half of the study participants (n = 192, 57%) used 500 mL to 1 L of oil per person per month, and 257 participants (77%) used 100–500 mL of butter or ghee per person per month. Only 48.5% (n = 162) of respondents read oil labels. Awareness of oil-related diseases was limited, with 40.4% (n = 135) recognizing heart disease as a risk. Health benefits, taste, and price were major influences on the choice of oil consumption.
Conclusion This study highlights that despite high educational and socioeconomic status, the consumption of refined oils, ghee, and butter remains prevalent among the study population. While most participants demonstrated a positive attitude toward healthy oils and reasonable awareness of cardiovascular risks, gaps persist in label-reading practices and comprehensive knowledge of the health consequences of excessive oil intake. These findings underscore the need for targeted nutrition education focusing on informed oil choices and practical dietary behavior change.
Type of Study: Research Article |
Subject:
Applied Biostatistics and Epidemiology
Received: 2025/10/10 | Accepted: 2026/01/29 | Published: 2026/02/11
Received: 2025/10/10 | Accepted: 2026/01/29 | Published: 2026/02/11
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