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Online ISSN : 2349-8080 Issues : 12 per year Publisher : Excellent Publishers Email : editorinchiefijcrbp@gmail.com |
Faculty of Science and Technology, University of Abomey-Calavi, Benin
2Laboratory of Molecular Biology and Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Science and Technology, University of Abomey-Calavi, Benin
3Laboratory of Research in Applied Biology, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Benin
4Laboratory of Study and Research in Applied Chemistry, Polytechnic School of Abomey-Calavi,
University of Abomey-Calavi, 01 PO BOX: 2009 Cotonou, Benin
An unbalanced or inappropriate diet promotes the onset of the metabolic syndrome, one of the risk factors in the occurrence of cardiovascular disease and type 2 diabetes. The aim of this study was to analyze the food habits of four ethnic groups in southern Benin to assess their impact on the occurrence of the metabolic syndrome. This was a prospective cross-sectional descriptive study that took place over 4 months and identified volunteers aged 18 years or more in four ethnic groups of southern Benin. An interview using a questionnaire collected anthropometric, socio-demographic, behavioral and physical activity data. Informed consent was obtained from each participant in the study. The study population consisted of 497 participants recruited from both departments. The Goun, Tori, Nago and Yoruba ethnic groups were concerned. The average age of participants was 38.85 ± 14.4 years. The sex ratio was 1.67. The preferred foods at breakfast were: porridge (26.76%), attassi (18.91%), pasta (18.51%) and akassa (11.67%) with a female predominance in consumption. Food consumed at lunch was akassa (37.17%), pasta (34.54%), rice (10.9%) and gari (8.08%). Those of the dinner were pasta (62.57%) and akassa (32.19%). The four ethnic groups have almost the same food habits composed largely of oil and starchy foods.
