ABSTRACT
Contexte. L'alimentation joue un rôle important dans la prise en charge du diabète en Côte D'Ivoire. L'objectif de ce travail est d'évaluer la fréquence de consommation journalière des aliments chez les diabétiques de type 1 (DT1) et leurs fratries du district d'Abidjan. Méthodes. Une fi che d'enquête comportant les mets Ivoiriens a été utilisée pour la réalisation de l'étude. Etaient eligibles les patients déclarés diabétiques et ayant au moins un frère ou une sÅur non diabétique âgé de 5 à 21 ans. Les patients séropositifs au VIH et sous traitement antirétroviral n'ont pas été retenu dans l'étude. le logiciel Graphpad Prism version 5. Résultats. Le riz, l'attiéké et le pain de boulangerie ont été les aliments les plus consommés par les DT1 et leurs fratries (100 %). Au niveau des protéines animales, ce sont la viande dans la sauce, la viande fumée, le poisson dans la sauce et le poisson fumé qui ont été le plus consommés chez les DT1 et leurs fratries (63,15 % et 86,66 %; 68,42 % et 73,33 %; 68,42 % et 66,66 %; 68,42 % et 76,66 %). Les DT1 et leurs fratries ont consommé comme lipides, les huiles alimentaires et la sauce graine. Conclusion. Le régime alimentaire des DT1 et leurs fratries est équilibré, avec un régime plus ouvert chez la fratrie
Context. Diet plays an important role in the management of diabetes in Côte d'Ivoire. The objective of this work is to evaluate the frequency of daily food consumption in type 1 diabetics (T1D) and their siblings in the district of Abidjan. Methods. A survey sheet including Ivorian dishes was used to carry out the study. Results. Rice, attiéké and bakery bread were the foods most consumed by T1Ds and their siblings (100%). At level of animal protein, meat in sauce, smoked meat, fi sh in sauce and smoked fi sh were the most consumed among T1D and their siblings (63.15% and 86.66% ; 68.42% and 73.33% ; 68.42% and 66.66% ; 68.42% and 76.66%). T1Ds and their siblings consumed lipids, edible oils and seed sauce. Conclusion. the diet of T1D and their siblings is balanced, with a more open diet in the siblings.
Subject(s)
Humans , Male , Female , Child , Adolescent , Adult , Dietary Carbohydrates , Diabetes Mellitus , Diabetes Mellitus, Type 1 , Diet, Diabetic , ProteinsABSTRACT
The aim or this study was to develop exchange lists for meal planning and for the assessment of food and nutrient intake of people with diabetes and other people requiring nutritional management in Nigeria. The carbohydrate (CHO) content of 100 g of each raw food samples was obtained from The Food and Agriculture Organisation (FAO) of the United States publication Food Composition Table for Use in Africa.1 Each raw food sample weighing 100 g was cooked using the standardised recipe to obtain the cooked weights. By using a kitchen scale and appropriate household food measures (evaporated milk tin, dessertspoons, and teaspoons), we quantified the cooked food sample that would yield 15 g carbohydrate, 7 g protein, or 5 g of fat . In the case of fruits, biscuits, milk, and fat, the quantities of foods, were obtained directly from the FAO Food Composition Table. The result of the 15 g CHO of the staple foods ranged from a minimum of 30.0 g (1.5 thin slices) of bread to a maximum of 112.0 g (18 dessertspoons of cooked Ogi) within the cereal group; 38.0 g (1.5 medium size) of Irish potatoes (fried) to 81.0 g (2 dessertspoons) of cooked yam flour (amala) within the roots and tubers; 1dessertspoon of powdered milk to 128.0 g of unsweetened evaporated milk; 45.0 g of cowpea (akara seke) to 98.0 g of cowpea pudding (moinmoin) in Legumes; 0.75 g (medium size) of grapefruit to three large tangerines in fruits. The weight of the protein foods ranged from 28.0 g in beef or chicken to 112.0 g in cowpea pudding. These evaluated food values could serve as an aid for planning of meals and counselling diabetic patients on their diets in Nigeria