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Journal Article

Citation

Rowland D, Roberts I. Inj. Prev. 2002; 8(4): 328-329.

Affiliation

Public Health Intervention Research Unit, Department of Epidemiology and Population Health, London School of Hygiene and Tropical Medicine, UK.

Copyright

(Copyright © 2002, BMJ Publishing Group)

DOI

unavailable

PMID

12460973

PMCID

PMC1756558

Abstract

BACKGROUND: Chip pan fires are responsible for 25% of fire related injury in the UK, despite government strategies to encourage safer frying. To establish the feasibility of promoting oven ready chips (fries), the residents in a materially deprived ward of London were surveyed. Sample frame: 1073 of 2145 households participating in a randomised controlled trial. RESULTS: Approximately half of those surveyed deep fry, mostly chips, fish, and meat. Ownership of ovens and microwaves was high (99% and 80% respectively). Reasons for deep frying included taste (50%), speed (32%), and tradition (25%). CONCLUSIONS: Improving the quality of oven baked alternatives may encourage consumers to change to safer and healthier cooking methods, with potentially important repercussions for public health.

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