%0 Journal Article
%T Effects of a Community-Based Intervention on the Lifestyle and Health of People at Risk of Type 2 Diabetes in Benin
%A Clemence Germaine Metonnou
%A Colette Sylvie Azandjeme
%A Charles Jerome Sossa
%A Bio Nigan Issiako
%A Moussiliou No£¿l Para£¿so
%A Victoire Agueh
%J Food and Nutrition Sciences
%P 842-860
%@ 2157-9458
%D 2022
%I Scientific Research Publishing
%R 10.4236/fns.2022.1310061
%X <span><b><span style=\"font-family:&quot;\">Introduction</span></b></span><span><span><b><span style=\"font-family:&quot;\">:</span></b></span></span><span><span><b><span style=\"font-family:&quot;\"> </span></b></span></span><span><span><span style=\"font-family:&quot;\">Worldwide, the prevalence of type 2 diabetes (T2D)
is increasing at an epidemic rate. The objective of this study was to measure
the effects on lifestyle intervention in subjects at risk of T2D in a West African
country. <b>Methods</b></span></span></span><span><span><b><span style=\"font-family:&quot;\">: </span></b></span></span><span><span><span style=\"font-family:&quot;\">This
study involved Beninese adults at risk of T2D randomly selected from 2 groups
of villages: control villages and villages exposed to nutrition education,
cooking demonstrations and physical activity sessions. Anthropometric,
clinical, and biological measurements were taken in both groups at the
beginning and end of the intervention, which lasted 12 months. The paired
sample t-test was used to assess the effect of the intervention on the
lifestyle of people at risk of T2D. <b>Results</b></span></span></span><span><span><b><span style=\"font-family:&quot;\">: </span></b></span></span><span><span><span style=\"font-family:&quot;\">After 12 months of exposure to nutrition education,
cooking demonstrations and physical activity sessions in the intervention
villages, the mean body mass index, waist circumference, body fat percentage,
blood glucose, triglycerides, total cholesterol and amount of alcohol consumed
per week had significantly decreased. Conversely, the mean intensity of
physical activity and food consumption score had significantly increased. In
the control group, 5.6% of the people at risk developed to diabetes. The
relative risk was RR = 0</span></span></span><span><span><span style=\"font-family:&quot;\">.</span></span></span><span><span><span style=\"font-family:&quot;\">20 [0</span></span></span><span><span><span style=\"font-family:&quot;\">.</span></span></span><span><span><span style=\"font-family:&quot;\">14</span></span></span><span><span><span style=\"font-family:&quot;\"> </span></span></span><span><span><span style=\"font-family:&quot;\">- 0</span></span></span><span><span><span style=\"font-family:&quot;\">.</span></span></span><span><span><span style=\"font-family:&quot;\">56]. <b>Conclusion</b></span></span></span><span><span><b><span style=\"font-family:&quot;\">:</span></b></span></span><span><span><b><span style=\"font-family:&quot;\"> </span></b></span></span><span><span><span
%K Effects
%K Primary Prevention
%K People at Risk of Type 2 Diabetes
%K Benin
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=120537