• Gholamreza Veghari, Mehdi Sedaghat, Siavash Maghsodlo, Samieh Banihashem, Pooneh Moharloei, Abdolhamid Angizeh, Ebrahim Tazik, and Abbas Moghaddami.
• the Department of Biochemistry and Nutrition, School of Medicine, Golestan University of Medical Sciences, Gorgan, Iran; Deputy of Health, Golestan University of Medical Sciences, Gorgan, Iran.
• J Am Board Fam Med. 2013 Nov 1; 26 (6): 778-83.

BackgroundThe main aim of this study was to assess the trends in hydrogenated vegetable oil (HVO) consumption and some related factors among northern Iranian families from 2006 to 2010.MethodsA cross-sectional, population-based study was conducted with 6497 subjects, 15 to 65 years old, who were chosen by multistage cluster random sampling. The subjects were randomly chosen by 325 clusters with an equal size (n = 20 subjects). A multidimensional questionnaire including sociodemographic questions and type of cooking oil used were administered by interviewers.ResultsThe percentages of the sample reporting HVO consumption across the 5 years are as follows: 2006, 85.2%; 2007, 79.7%; 2008, 75.9%; 2009, 59.3%; and 2010, 55.7%. Consumption decreased 29.5% during the 5 years of study and an average of 5.9% per year (P < .05). The estimated odds ratio of HVO consumption in rural areas verus urban areas was 2.59 (95% confidence interval [CI], 2.31-2.90); for poor compared with good economic level the odds ratio was 3.99 (95% CI, 3.13-5.10 for; for the uneducated versus college-educated sample it was 5.75 (95% CI, 4.10-8.17); and the odds ratio was 3.34(95% CI, 2.51-4.45) for Sisstani compared with Fars-native ethnic group.ConclusionHVO consumption decreased during the 5-year study (2006 to 2010), but HVO is still used extensively in northern Iran. Preventive early intervention strategies are needed to target uneducated and poor families, with an emphasis on the Sisstanish ethnic group, to increase awareness about the negative consequences of HVO consumption.

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