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Potential public health importance of the oven ready chip

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

Correspondence to:
Professor Ian Roberts, Public Health Intervention Research Unit, Department of Epidemiology and Population Health, London School of Hygiene and Tropical Medicine, 49–51 Bedford Square, London WC1B 3DP, UK;
Ian.Roberts{at}LSHTM.ac.uk

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.

Keywords: fire; oven ready chip