Dietary Patterns of Urban and Rural Inhabitants of the Kloto 1 Commune in Togo: Potential and Associated Nutritional, Health, and Environmental Risks

Mamy Eklou^1, , Daphné Menthonnex¹, Yao Adjrah¹, Elom Assinou², Esseboè Koffitsè Sewu³, Fifonsi A. Gbeasor-Komlanvi⁴, Didier Koumavi Ekouevi⁴, François Blachier⁵, Jean-François Huneau⁵ and Yaovi Ameyapoh¹

¹Food microbiology and quality control laboratory (LAMICODA) – School of Biological and Food Techniques (ESTBA)- University of Lomé BP 1515, Lomé (Togo)

²Social dynamics and Regional Integration Laboratory (LaDySIR), Sociology Department, Faculty of Human and Social Sciences, University of Lomé, Lomé, Togo.

³African Centre for Research in Public Health and Epidemiology (CARESP) – Lomé (Togo)

⁴Department of Public Health, Faculty of Health Sciences - University of Lomé BP 1515, Lomé (Togo)

⁵Paris Institute of Technology for Life, Food and Environmental Sciences (AgroParisTech), Palaiseau (France)

Cite this paper:
Mamy Eklou, Daphné Menthonnex, Yao Adjrah, Elom Assinou, Esseboè Koffitsè Sewu, Fifonsi A. Gbeasor-Komlanvi, Didier Koumavi Ekouevi, François Blachier, Jean-François Huneau and Yaovi Ameyapoh. Dietary Patterns of Urban and Rural Inhabitants of the Kloto 1 Commune in Togo: Potential and Associated Nutritional, Health, and Environmental Risks. American Journal of Food Science and Technology. 2025; 13(6):148-155. doi: 10.12691/ajfst-13-6-1

Abstract

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.

Keywords:
Diet urban environment rural environment nutritional status health

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