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Background <p>The 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.</p> Methods <p>Data 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.</p> Results <p>The 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.</p> Conclusions <p>The 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.</p>

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

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年12月8日

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

摘要

Background

The 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.

Methods

Data 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.

Results

The 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.

Conclusions

The 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.