STUDY ON THE VARIETIES OF PAROTTAS CONSUMED AND THEIR ADVERSE EFFECTS ON THE PEOPLE

Abstract

Parotta, a popular South Indian flatbread known for its flaky layers and delicious taste,
has gained widespread popularity in recent years. However, the consumption of parottas,
especially prepared with different ingredients and cooking methods, may have potential adverse
effects on the health of individuals. This study aims to investigate the varieties of parottas
consumed and their adverse effects on the people of Thoothukudi, a coastal city in Tamil Nadu,
India. The study employed a mixed-methods approach, including surveys, dietary assessments,
and health screenings, to gather comprehensive data on parotta consumption patterns and
associated health outcomes among the residents of Thoothukudi. Through a survey, it is found
that, types of parottas preferred plain parotta, accompanying chicken gravy as a side dish, and
cooking methods preferred pan fried was mostly preferred by the people. The study reveals a
correlation between excessive consumption of types of parottas and adverse health effects such
as obesity, diabetes and digestive disorders among the population.