@article{ajfst20251361,
author={{Eklou, Mamy and Menthonnex, Daphn¨¦ and Adjrah, Yao and Assinou, Elom and Sewu, Essebo¨¨ Koffits¨¨ and Gbeasor-Komlanvi, Fifonsi A. and Ekouevi, Didier Koumavi and Blachier, Fran?ois and Huneau, Jean-Fran?ois and Ameyapoh, Yaovi},
title={Dietary Patterns of Urban and Rural Inhabitants of the Kloto 1 Commune in Togo: Potential and Associated Nutritional, Health, and Environmental Risks},
journal={American Journal of Food Science and Technology},
volume={13},
number={6},
pages={148--155},
year={2025},
url={https://pubs.sciepub.com/ajfst/13/6/1},
issn={2333-4835},
abstract={This research examines the diets of urban and rural populations in the Kloto 1 commune of Togo, focusing on the localities of Agom¨¦-Kpalim¨¦, Hanyigba Duga, and Hanyigba Todji. The objective is to identify the food categories consumed, their nutritional contributions, and associated health risks. A mixed-methods cross-sectional survey was conducted with 202 heads of household. They were selected using stratified sampling, via a structured questionnaire administered through KoboCollect, supplemented by direct non-participant observation. The data were processed using Excel and then SPSS. The results reveal that the respondents are predominantly women (75,25%). They have low levels of education (84,7%) and are engaged in agricultural (25,25%), artisanal (23,27%), or commercial activities (32,18). The local diet is dominated by plant-based foods, including cereals, tubers, legumes, fruits, and vegetables (rate > 90%). Consumption of animal products (meat, milk, eggs) is very low in the three localities (rate < 10%). Fish remains the main source of protein (70,79%). Cereal-based flour dough is the most consumed carbohydrate-rich food (74,76%), followed by porridge (29.70%). Fats come primarily from fried foods. Disparities between rural and urban areas are evident in food supply methods: self-sufficiency is very high in rural areas (98%), while urban populations are more dependent on markets (from 96.08% to 97.03%). Finally, water quality often sourced from wells (43,07%), rivers (34,67%) is a major public health issue, particularly in rural areas. This study highlights the need to improve dietary diversity, nutrition education, and access to safe drinking water.},
doi={10.12691/ajfst-13-6-1}
publisher={Science and Education Publishing}
}