Consumption pattern of cooking oils, fats and its associated factors in households of a medical officer of health area in Colombo District, Sri Lanka

Introduction: Household use of cooking oils and fats, along with consumer knowledge and behaviour, significantly influence family nutrition and the risk of non-communicable diseases (NCD). Understanding these patterns is vital for planning interventions to promote healthier dietary practices. 
Objectives: To describe the consumption patterns of cooking oils and fats in households and factors associated with their use in a defined area in Colombo District, Sri Lanka 
Methods: A community-based cross-sectional study was conducted between March and June 2021 in a defined medical officer of health (MOH) area using a pretested, interviewer-administered questionnaire. Data were analysed using descriptive, bivariate and multivariate techniques in SPSS version 22.0. 
Results: A total of 904 household members (response rate 89.3%) participated. Their ages ranged from 19 to 80 years, with the majority being female (n=663; 73.3%), married (n=751; 83.1%) and educated up to Advanced Level (22.3%). Hypertension was the most prevalent NCD (n=396; 43.8%). Coconut oil was used by 97% (n=877) and was the preferred choice for 92.1% (n=833). Only 21.1% (n=191) produced oil at home and 32.5% (n=294) used 250–500 ml of oil weekly. Safe practices were observed among 66.4% (n=600) associated with employment (adjusted odds ratio (AOR)=4.4), higher income (AOR=2.6) and absence of dyslipidaemia (AOR=1.5). Satisfactory knowledge (58.8%, n=532) was significantly associated with female gender (AOR=2.8), higher education (AOR=3.4) and income (AOR=1.5). 
Conclusions & Recommendations: Coconut oil dominates household use. Despite good practices, significant knowledge gaps and unsafe behaviours persist. Targeted awareness programs are recommended to promote healthier oil usage.