Evidence map›Paper›PMID 41361429›Full record

ArticleBMC public health2025

Determining the per capita consumption of Tah-dig in the Iranian food table.

Yeganeh Mazaheri, Parisa Sadighara, Samira Shokri, Fatemeh Salmani, Kamiar Mahmoudifar, Fatemeh Hoseinzadeh-Chahkandak, Ensiyeh Norozi, Tayebeh Zeinali

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Article in BMC public health, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

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3 · Its place in the literature

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4 · The record

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5 · Who and what money

Authors and funding

8 authors.

Yeganeh MazaheriDepartment of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Parisa SadigharaDepartment of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Samira ShokriNutritional Health Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran.
Fatemeh SalmaniDepartment of Epidemiology and Biostatistics, School of Health, Geriatric Health Research Center, Birjand University of Medical Sciences, Birjand, Iran.
Kamiar MahmoudifarDepartment of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.ORCID http://orcid.org/0000-0003-4392-7247
Fatemeh Hoseinzadeh-ChahkandakDepartment of Nutrition and Food Hygiene, School of Health, Geriatric Health Research Center, Birjand University of Medical Sciences, Birjand, Iran.
Ensiyeh NoroziDepartment of Public Health, School of Health, Social Determinants of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran.
Tayebeh ZeinaliDepartment of Nutrition and Food Hygiene, School of Health, Geriatric Health Research Center, Birjand University of Medical Sciences, Birjand, Iran. ta.zeinaly@gmail.com.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

backgroundThe traditional Iranian dish, Tah-dig, holds significant cultural and culinary importance. Tah-dig forms as a crispy layer of rice, bread, or potatoes at the bottom of the cooking pot, offering a delightful textural contrast. This study aims to determine the per capita consumption of Tah-dig in Iran.

methodsData on the per capita consumption of various types of Tah-dig were collected from 1,664 participants using a questionnaire administered between 2021 and 2023.

resultsThe findings indicate that the most frequently consumed Tah-dig type in Iran is rice-based, with a mean consumption of 0.56 serving/day. Bread-based Tah-dig follows with a mean consumption of 0.52 serving/day, which is higher than the means for potato and macaroni-based Tah-dig, respectively.

conclusionsThe overall consumption of Tah-dig among Iranians is notably high. Rice-based Tah-dig demonstrates the highest per capita consumption. Given the potential formation of harmful toxins in Tah-dig during cooking, further investigation into its safety is warranted.

Indexed as

CookingDietAdultBreadFemaleHumansIranMaleMiddle AgedOryzaSolanum tuberosumSurveys and QuestionnairesYoung AdultBottom pot riceBreadEdible oilsPer capitaTah-dig consumptionPotato

Identifiers

PMID41361429
PMCPMC12683913

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LicenceCC BY
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.