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. 2025 Dec 8;25(1):4229.
doi: 10.1186/s12889-025-25551-6.

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

Yeganeh Mazaheri  1 , Parisa Sadighara  1 , Samira Shokri  2 , Fatemeh Salmani  3 , Kamiar Mahmoudifar  4 , Fatemeh Hoseinzadeh-Chahkandak  5 , Ensiyeh Norozi  6 , Tayebeh Zeinali  7
Affiliations

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

Yeganeh Mazaheri et al. BMC Public Health. .

Abstract

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.

Keywords: Bottom pot rice; Bread; Edible oils; Per capitaTah-dig consumption; Potato.

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Conflict of interest statement

Declarations. Ethics approval and consent to participate: This study was approved by the ethical committee of Birjand University of Medical Sciences (IR.BUMS.REC.1400.380). Written informed consent was obtained from all participants. Consent for publication: Not applicable. Competing interests: The authors declare no competing interests.

Figures

Fig. 1
Fig. 1
The per capita of Tah-digs in different regions of Iran Rice: p < 0.000; (Post-Hoc: East-West: 0.04, South –West: 0.001, West-Center: 0.000, East-Center: 0.000) Bread: p < 0.002 (Post-Hoc: East-West: 0.01) Potato: p < 0.000 (Post-Hoc: South- East: 0.02, East- West: 0.000, West- Center: 0.005) Macaroni: p < 0.021(Post-Hoc: South-West: 0.015)
See this image and copyright information in PMC

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