Structure of fat consumption in Hungary and role of interpersonal relations in its modification.

Abstract

In Hungary, fat consumption is inadequate both from a quantitative and from a qualitative point of view. Statistical data also reveal that per capita consumption of fat has become stabilized and that within the vegetable fats/oils, margarine consumption increases year by year. To accelerate this process, a study was carried out on the effect of personal persuasion on the consumption of vegetable oils and different kinds of margarine. The results of this investigation are summarized in our paper.