Determining the per capita consumption of Tah-dig in the Iranian food table
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.
Authors
- Yeganeh Mazaheri (ORCID: https://orcid.org/0000-0002-7723-6682)
- Ensiyeh Norozi (ORCID: https://orcid.org/0000-0002-6898-0493)
- Fatemeh Hoseinzadeh‐Chahkandak (ORCID: https://orcid.org/0000-0003-2901-0272)
- Tayebeh Zeinali (ORCID: https://orcid.org/0000-0003-1596-1544)
- Samira Shokri (ORCID: https://orcid.org/0000-0002-4532-1129)
- Parisa Sadighara
- Fatemeh Salmani (ORCID: https://orcid.org/0000-0001-6781-3899)
- Kamiar Mahmoudifar (ORCID: https://orcid.org/0000-0003-4392-7247)
Institutions
- Mashhad University of Medical Sciences (IR)
- Lorestan University of Medical Sciences (IR)
- Tehran University of Medical Sciences (IR)
- Birjand University of Medical Sciences (IR)
Publication Details
- Journal
- BMC Public Health
- Published
- 2025-12-08
- DOI
- https://doi.org/10.1186/s12889-025-25551-6
- Primary Topic
- Identification and Quantification in Food
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Birjand University of Medical Sciences