eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2025-12-23 13 6 148 155 10.12691/ajfst-13-6-1 AJFST20251361 article Mamy Eklou eklouenyae@gmail.com 1 Daphn¨¦ Menthonnex 1 Yao Adjrah 1 Elom Assinou 2 Essebo¨¨ Koffits¨¨ Sewu 3 Fifonsi A. Gbeasor-Komlanvi 4 Didier Koumavi Ekouevi 4 Fran?ois Blachier 5 Jean-Fran?ois Huneau 5 Yaovi Ameyapoh 5 Food microbiology and quality control laboratory (LAMICODA) ¨C School of Biological and Food Techniques (ESTBA)- University of Lom¨¦ BP 1515, Lom¨¦ (Togo) Social dynamics and Regional Integration Laboratory (LaDySIR), Sociology Department, Faculty of Human and Social Sciences, University of Lom¨¦, Lom¨¦, Togo. African Centre for Research in Public Health and Epidemiology (CARESP) ¨C Lom¨¦ (Togo) Department of Public Health, Faculty of Health Sciences - University of Lom¨¦ BP 1515, Lom¨¦ (Togo) Paris Institute of Technology for Life, Food and Environmental Sciences (AgroParisTech), Palaiseau (France) This research examines the diets of urban and rural populations in the Kloto 1 commune of Togo, focusing on the localities of Agomé-Kpalimé, 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. https://pubs.sciepub.com/ajfst/13/6/1/ajfst-13-6-1.pdf Diet urban environment rural environment nutritional status health