%0 Journal Article %T Dietary Habits of an Ambulatory Diabetic Population at the University Hospital of Conakry, Guinea %A Mamadou Mansour Diallo %A Alpha Mamadou Diallo %A Jules Comlan Gninkoun %A Amadou Kak¨¦ %A Mamadou Ch¨¦rif Diallo %A Thierno Amadou Wann %A Dj¨¦nabou Diallo %A Kadiatou Diallo %A Elhadj Yaya Bald¨¦ %A Joseph Samah Bangoura %A Amadou Bah %A Naby Moussa Bald¨¦ %J Open Journal of Endocrine and Metabolic Diseases %P 129-135 %@ 2165-7432 %D 2021 %I Scientific Research Publishing %R 10.4236/ojemd.2021.116010 %X Background: A healthy diet is essential for optimal diabetes management. However, dietary habits vary from one region to another, making it challenging to standardize practices. Objective: To describe the diet habits of patients living with diabetes in Guinea. Methods: We conducted a dietary habits survey among 102 patients living with diabetes followed-up at the University Hospital of Conakry in Guinea between January and March 2012. Data were collected by individual interview on the basis of a three-item questionnaire: diabetes data, diet mode, and food composition. Results: In total, 85% of patients were consuming 3 meals daily; 13.7% had a collation and 25% had snacking habits. The meal was individual in 82.4% and collective in 17.6% of patients. The main foods consumed daily were: rice (93.1%), fish (93.1%), palm oil (91.1%), bread (87.2%). Foods consumed regularly (2 to 3 times a week) were: meat (49%), eggs (23.5%), dairy products (34.3%), fruit (43.1%), vegetables (40.2%) and peanut oil (21.5%). The food bans reported were: regular sugar (100%), sodas (62.7%), peanuts (84.3%) and sweetened fruits (55.8%). Conclusion: Combining dietary recommendations and dietary habits is essential for appropriate management of diabetic patients. The assessment of local food glycemic indexes and the training of dietitians remains a challenge in our context. %K Diet %K Habits %K Diabetes %K Guinea %U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=110065