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Background: Tah-Dig (A food rich in carbohydrate that is highly fried) is one of the most popular and tasty Persian food. However, toxic compounds such as malondialdehyde (MDA) and acrylamide are vastly formed in Tah-Dig. The purpose of this study was to investigate the cooking and consumption pattern, intake frequency, acrylamide and malondialdehyde content of Tah-Dig in Iranian population. Methods. The content of acrylamide consumption in population was measured by LC-MS/MS and the MDA in cooking oils used to prepare Tah-Dig was also quantified. Data mining was used to investigate the relationship between the influential factors and Incremental Lifetime Cancer Risk (ILCR). Results. The most consumed type of Tah-Dig among Iranians is Tah-Dig of bread. The highest amount of acrylamide consumed by population was found in potatoes Tah-Dig. The highest MDA content was detected in canola frying oil. Conclusions. Considering data mining analysis, it was shown that the most influential factors related to ILCR are a cumulative factors of Tah-Dig color, portion size, Tah-Dig type, oil type, and the level of education.

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