Edible oil consumption in Puducherry: A sequential exploratory mixed methods study

Background: Among dietary factors that influences non-communicable diseases, edible oils (EO) play a crucial role due to the types of fat they contain, as well as the methods of processing, storage, and cooking practices. Therefore, this study aimed to explore the factors influencing household choices of EOs and cooking practices, and to determine the quantity and patterns of EO consumption among households in Puducherry, South India. Methods: A sequential exploratory mixed-methods study was conducted between February 2023 and March 2024 in Puducherry. The qualitative phase included key-informant and in-depth interviews with subject experts, EO shop dealers, and eligible adults responsible for household cooking. Data saturation was achieved after five IDIs and five KIIs. The quantitative phase involved a structured questionnaire and a 24-h dietary recall administered to 205 adults, selected using multi-stage cluster sampling. Intake analysis was done with DietSoft software. Results: The qualitative analysis identified five major themes: consumer behaviour and preferences, cooking practices and oil usage, sourcing and storage, industry practices, and strategies for promoting healthy EO consumption. About 72.4 % of participants were female, with a mean age of 46.1 years. Groundnut oil (56.7 %) and sunflower oil (52.8 %) were the commonly used oils. Most of the participants (61.2 %) bought oil from supermarkets and stored it in plastic containers (42.1 %). The mean (SD) of total energy intake was 2230.6 kcal (461.9), with 33.0 % (10.8 %) of energy from fat. Saturated fat intake was within safe limits, while polyunsaturated fat intake was below recommendations. Conclusions: This study highlights the diverse factors influencing EO consumption patterns and cooking practices. A multi-pronged approach is necessary to targeting consumers as well as stakeholder for enabling healthier EO practices.